🍌 Banana Pudding Pound Cake
Ingredients:
For the Pound Cake:
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1 1/2 cups (3 sticks) unsalted butter, softened
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2 cups granulated sugar
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6 large eggs, at room temperature
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3 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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1/2 cup sour cream or buttermilk
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1 tsp vanilla extract
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1 1/2 cups ripe mashed bananas (about 3 medium bananas)
For the Banana Pudding Layer:
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1 box (5.1 oz) instant banana pudding mix
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2 cups cold milk
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1/2 tsp vanilla extract
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1 1/2 cups whipped topping (like Cool Whip)
For the Topping:
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1/2 cup crushed vanilla wafers
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Extra banana slices for garnish (optional)
Instructions:
1. Prepare the Pound Cake:
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Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
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In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 5 minutes).
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Add the eggs, one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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In another bowl, combine the mashed bananas, sour cream (or buttermilk), and vanilla extract.
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Gradually add the dry ingredients to the butter-sugar mixture, alternating with the banana mixture, beginning and ending with the flour mixture. Mix until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
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Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
2. Make the Banana Pudding Layer:
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In a medium bowl, whisk together the instant banana pudding mix and cold milk. Let it sit for 2 minutes to thicken.
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Gently fold in the whipped topping until the mixture is smooth and creamy.
3. Assemble the Cake:
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Once the pound cake has cooled completely, slice it horizontally into two even layers.
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Spread a layer of the banana pudding mixture over the bottom layer of the cake.
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Place the top layer of the cake over the pudding layer.
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Spread the remaining pudding mixture over the top of the cake.
4. Garnish and Serve:
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Top with crushed vanilla wafers and banana slices for a classic banana pudding touch.
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Refrigerate for at least 2 hours to allow the cake to set and the flavors to meld.
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Serve chilled and enjoy!
Optional Add-ins and Variations:
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Banana Flavored Whipped Cream: For extra flavor, top with freshly whipped cream infused with a bit of banana extract.
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Caramel Drizzle: Drizzle caramel sauce over the top for a sweet, rich finish.
This cake is perfect for a family gathering, potluck, or any special occasion! Let me know if you’d like to explore more variations or other fun cake recipes.