This cake is so old. It’s so old that if we had any leftovers they would have been covered with green fuzzy stuff by now.
But luckily, there were no leftovers.
I just got so busy with summer (Well, not really—it’s been mostly cloudy here this June.) and kids outta school… and swim lessons… and stuff… But I still wanted to share this easy cake with you that I have made for my son’s birthday. He liked it so much that I thought it’s worth documenting and adding to the family recipe collection.
So, being busy and all + I don’t have much patience for making fussy cakes
… my little prince had to settle for a vanilla, banana, and whipped cream cake with marshmallows on top that I could make in 15 minutes. The poor guy.
Well, that one and the additional 16 individual dirt cakes + 9 *13 dirt cake I made for his party. I’m such a good mama!
Vanilla-banana cream birthday cake
for a 10-inch tart pan
petite buerre biscuits (or graham crackers, but I think petite buerre taste better and has better crumbs/texture)
1 stick butter, melted
1 package instant vanilla pudding
2 cups cold milk
1 teaspoon lemon and/or orange zest
2 cups heavy cream whipped with 2 tablespoons sugar + 1 teaspoon vanilla extract to medium peaks
2-4 bananas, sliced and mixed with lemon juice to prevent browning
Marshmallow for decorating, or any candy you like
Grind the biscuits with the melted butter in a food processor. Remove from bowl and press into the tart pan + the sides.
In a medium size bowl, prepare the vanilla pudding, milk, and zest according to the instruction on the package. Chill.
When pudding is chilled, fold gently with the whipped cream.
Scatter the sliced bananas on top of the crust. Pour and spread the cream over the bananas.
Decorate with marshmallow and/or candy. Chill until ready to serve.