Description
A delightful Banana Pudding Pound Cake that combines the rich flavors of banana and creamy pudding in a moist pound cake.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 2 ripe bananas, mashed
- 1 box (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1 cup heavy cream, whipped to soft peaks
- 1 cup whipped cream or Cool Whip
- 1 banana, sliced
- ½ cup crushed vanilla wafers (plus extra whole wafers for garnish)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in mashed bananas.
- Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
- Pour batter into pan and smooth top.
- Bake for 55–65 minutes, or until a toothpick comes out clean. Cool completely.
- In a bowl, whisk pudding mix and cold milk until thickened.
- Fold in whipped cream until fluffy. Chill until ready to use.
- Once the pound cake is cooled, drizzle with some banana pudding mixture over the top (as a glaze).
- Pipe whipped cream decoratively on top.
- Garnish with banana slices, crushed wafers, and whole wafers for decoration.
Notes
- Ensure the bananas are ripe for the best flavor.
- For a richer taste, use full-fat sour cream or Greek yogurt.
- Let the cake cool completely before assembling to prevent the pudding from melting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg