Vanilla Pudding Frosting

1. Whisk together the sugar, cornstarch, and salt in a medium saucepan. 
2. Slowly pour in the milk as you whisk. Once the mixture has smoothed out and there are no lumps, whisk in the rest of the milk all at once. 
3. Place over medium heat and whisk occasionally for the first few minutes, then keep whisking as the mixture starts to steam and bubble. Once bubbling, heat for another minute until thickened. 
4. Remove from heat and whisk in the white chocolate, cream cheese, and vanilla. 
5. Press the pudding through a fine mesh strainer and into a medium bowl. Once it’s all through, press a sheet of plastic wrap up against the surface of the pudding and place in the refrigerator.

Banana Cake

1. Preheat the oven to 350F and grease and line a 9×13 baking dish with parchment paper.
2. In a large bowl, whisk together the butter, coconut oil, and sugars. 
3. Once combined, whisk in the eggs and vanilla until completely smooth.
4. Now whisk in the mashed banana (make sure it measures to exactly 1 ½ cups), sour cream, cinnamon, baking soda, and salt.
5. Whisk in the flour just until combined.
6. Pour the batter into your pan and spread even. Bake for 20-25 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
7. Allow the cake to rest at room temperature for about 10 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
8. By the time the cake has cooled, the pudding should also be ready. Remove the plastic wrap and give the pudding a good stir to smooth it back out.
9. Spread over the cooled cake and top with chopped walnuts. Slice and enjoy!