Banana Cake with Cooked Vanilla Walnut Frosting

Sometimes I get an idea in my head and I can't rest until I create what I envision. My local market had a great sale on bananas. I scooped them up with the intention of making and freezing banana bread, which I still may do later this week, but,  yesterday school's were closed, my husband was working from home and I had cake on my mind, so I created this moist, delicious Banana Cake. I knew I was out of luck with making a buttercream since I had finished the confectioner's sugar on my last dessert, so I tweaked a recipe for a cooked buttercream and created this yummy combo. Hope you like it!

Cake Recipe:

2 1/4C sifted flour
2t baking powder
1/2t baking soda
1/2t cinnamon
1C sugar
3-4 mashed bananas
1T vanilla
2 Eggs
1/4C vegetable oil
1C milk

Frosting:

4T flour
1C milk
1 1/2C sugar
1T vanilla
2T vanilla Instant pudding mix
1stick butter softened
8oz cream cheese softened


Directions:

Preheat oven to 350 degrees.
Grease and flour a bundt pan and set aside.
In a large bowl, mix flour, baking powder, baking soda, and cinnamon. Make a well in the center and set aside.
In another bowl, mash bananas, and using a mixer, beat in sugar, eggs , vanilla and oil.
Gently stir in milk.
Add wet ingredients to dry ingredients and stir together until combined.
Pour into prepared bundt pan and place on a cookie sheet in the center of the oven, cooking approx. 50-60 minutes until the top is set and a toothpick pushed into the center comes out clean.

Make the frosting:

In a small saucepan, whisk flour, milk, sugar and vanilla. Cook over medium heat, whisking constantly until mixture boils. Continue to boil two minutes until it thickens. Stir in 2T of instant vanilla pudding mix. Remove from stove and pour into a bowl to cool. Place plastic wrap directly onto the top of the mixture to prevent a skin from forming.
Beat butter and cream cheese on high to whip. Add cooled pudding mixture and blend well.

Frost cooled Banana Cake. Sprinkle crushed walnuts on top. Enjoy!