Description
A rich, buttery pound cake draped in creamy banana pudding, topped with whipped cream, fresh bananas, and crunchy vanilla wafer crumbs—a showstopping Southern-inspired dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 package instant banana pudding mix (3.4 oz / 95 g)
- 2 cups cold milk
- 1 cup heavy cream, whipped to stiff peaks
- 1 ½ cups whipped cream (or Cool Whip)
- 2 bananas, sliced
- ½ cup crushed vanilla wafers (or shortbread cookies)
- Caramel drizzle (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla and mashed bananas.
- Whisk flour, baking powder, and salt in a separate bowl. Add gradually to wet mixture, alternating with sour cream.
- Pour batter into pan and bake 55–65 minutes, until a toothpick comes out clean.
- Cool 15–20 minutes, then invert onto a plate.
- Whisk pudding mix with cold milk until thickened.
- Gently fold in whipped cream for a light mousse-like texture.
- Drizzle some pudding over cooled pound cake, letting it cascade down the sides.
- Pipe or spoon whipped cream on top.
- Garnish with banana slices and sprinkle with crushed vanilla wafers.
- Optional: Add a caramel drizzle for extra indulgence.
Notes
- Ensure the butter is softened for easy creaming with sugar.
- Use ripe bananas for better flavor.
- Let the cake cool completely before adding the pudding layer.
- Store leftovers in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg