Because sprinkles should be added to everything!
This funfetti banana pudding is a fun twist on a classic dessert. It has the homemade banana pudding that your grandma used to make with sprinkle-filled funfetti cake.
You Will Need
Whisk together the pudding mix, milk, and sweetened condensed milk in a bowl. Whisk vigorously for about 2-3 minutes until the mixture begins to thicken. Cover in plastic wrap and place in the fridge for a couple hours to set. Move on to baking the cake.
Once that’s done and the pudding is chilled, whisk the heavy cream using an electric mixer (to make your life easier). Whisk until you get stiff peaks (about 5-6 minutes). Using a rubber spatula, mix up the chilled pudding mix to loosen it up. Add in about half of the whipped cream and fold it in. When it’s almost combined, fold in the other half.
Preheat your oven to 350F and butter an 8×8 baking pan. In a small bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out the milk and mix in the vanilla. Set both aside. Using an electric mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs one at a time. Now alternate adding the wet and dry ingredients, ending on dry. Break the dry ingredients into thirds so the mixing is as follows: 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry. Once that’s combined, fold in the sprinkles. Be careful not to mix too much so that they don’t bleed their colors.
Pour into the baking pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it sit out at room temperature to cool then place it in the fridge to chill.
To bring it all together, slice up your bananas then cut the slices in half. You’re looking for yellow bananas with NO green on them but maybe a few brown speckles. Mix them into the pudding. Crumble up half of the chilled cake into the pudding and mix, leaving a couple big chunks. You can also add in more sprinkles into the mix if you want to make it a bit more colorful.
There are a couple different ways you can assemble this pudding. You can layer it in small jars, a big trifle bowl, or just combine everything and leave it in a big container for people to scoop out their portions. If you take the jar or trifle route, take the other half of the cake to make your layers along with some more sprinkles. If you make the trifle and don’t have an air tight lid or strong plastic wrap, make sure you serve it the day of. If you take the container route, reserve the other half of cake to sprinkle on top of each portion.
Store in an air tight container in the fridge until you’re ready to serve. Enjoy!