Components

• 1 cup shortening
• 1-1/2 cups sugar
• 3 giant eggs, room temperature
• 2 teaspoons banana extract
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup 2% milk
• PUDDING:
• 2 cups chilly 2% milk
• 1 bundle (3.4 ounces) on the spot banana cream pudding combine
• 2 giant bananas, minimize into 1/4-inch slices
• TOPPING:
• 1 cup heavy whipping cream
• 1/4 cup confectioners’ sugar
• 3 tablespoons brandy
• 1/2 cup miniature semisweet chocolate chips

Instructions

1. Preheat oven to 350°. In a big bowl, cream shortening and sugar till gentle and fluffy, 4-6 minutes. Add eggs, 1 at a time, beating nicely after every addition. Beat in extracts. In one other bowl, whisk flour, baking powder and salt; add to creamed combination alternately with milk, beating after every addition simply till mixed. Pour right into a greased 13×9-in. baking dish.
2. Bake till a toothpick inserted in heart comes out clear, 35-40 minutes. Cool utterly in dish on a wire rack.
3. In a big bowl, whisk chilly milk and pudding combine 2 minutes. Let stand till soft-set, about 2 minutes. Fold in sliced bananas. Unfold evenly over cooled cake.
4. In one other giant bowl, beat cream till stiff peaks kind, 5-7 minutes. Beat in confectioners’ sugar and brandy; unfold over pudding combination. Cowl and refrigerate a minimum of 1 hour. Earlier than serving, sprinkle with chocolate chips.