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Red Velvet Banana Pudding


INGREDIENTS
FOR RED VELVET CAKE:
3 1/2 c. (383 g/13.5-oz) cake flour
1 1/2 tsp. salt
3/4 c. (1 1/2 sticks/170 g/6-oz.) unsalted butter at room temperature
2 1/4 c. (450 g/16-oz.) granulated sugar
3 eggs
6 tbsp. liquid red food coloring
3 tbsp. (22.5 g/.75-oz.) unsweetened cocoa powder (22-24%), sifted
1 1/2 tsp. pure vanilla extract
1 1/2 c. (240 g/8.5-oz.) buttermilk
1 1/2 tsp. cider vinegar
1 1/2 tsp. baking soda

FOR FROSTING:
1 (14-oz.) can sweetened condensed milk
1 1/2 c. (360 g/12.7-oz.) ice-cold water
1 (3.4-oz.) package instant vanilla pudding (preferably Jell-O brand) ng mix
1 (8-oz.) package full-fat cream cheese (preferably Philadelphia brand), cut into 8 pieces, at room temperature
3 c. (720 g/25.5-oz.) heavy cream
4 to 5 ripe bananas, sliced
1 c. plus 1 tablespoon (160 g/5.6-oz.) mini chocolate chips or chocolate shavings
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DIRECTIONS

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