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Banana Pudding Pound Cake

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A delightful blend of rich pound cake and creamy banana pudding, this Banana Pudding Pound Cake is perfect for summer gatherings.

Ingredients

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  • 1 1⁄2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 1⁄2 cup packed light brown sugar
  • 4 large eggs
  • 3 ripe bananas, mashed
  • 1 box (3.4 oz) instant banana pudding mix
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 cup crushed vanilla wafers (optional, for texture)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp milk or heavy cream (for glaze)
  • 1 tbsp banana pudding mix (dry, for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • Crushed vanilla wafers or Nilla wafers (for topping)
  • Optional: whipped topping or banana slices (for topping)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
  2. In a large bowl, cream butter and both sugars until light and fluffy.
  3. Add eggs one at a time, beating well after each. Mix in mashed bananas and vanilla.
  4. In another bowl, whisk flour, pudding mix, baking soda, and salt.
  5. Gradually add dry ingredients to the creamed mixture, alternating with buttermilk.
  6. Fold in crushed vanilla wafers if using. Pour batter into the prepared pan and smooth the top.
  7. Bake for 75–85 minutes, or until a toothpick comes out clean.
  8. Cool for 15 minutes, then invert and cool completely.
  9. To make the glaze, mix powdered sugar, banana pudding mix, milk, and vanilla extract until smooth and pourable. Drizzle generously over the cooled cake. Top with chopped or crushed vanilla wafers.

Notes

Use ripe bananas for better flavor; store cake in an airtight container in the fridge for up to one week. This recipe can be adjusted based on your taste preferences.

Nutrition

Find it online: https://recipesunfolded.com/banana-pudding-pound-cake/

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