Banana Pudding Pound Cake: A Decadent Twist on a Southern Classic
If you love banana pudding and pound cake, why choose between them? This Banana Pudding Pound Cakecombines the best of both worlds—a rich, buttery pound cake infused with ripe bananas, topped with a creamy vanilla pudding drizzle, fresh banana slices, and crunchy vanilla wafers.
It’s the perfect Southern-inspired dessert, great for family gatherings, holidays, or when you simply need a comforting slice of something sweet. If you’re a fan of banana pudding, you’ll absolutely love this cake!
Why You’ll Love This Recipe
✔️ Moist & Buttery – Thanks to ripe bananas and sour cream.
✔️ Full of Banana Flavor – A true banana lover’s dream!
✔️ Topped with Pudding & Wafers – Just like classic banana pudding.
✔️ Perfect for Any Occasion – Great for potlucks, holidays, or afternoon coffee.
Ingredients You’ll Need
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Vanilla Pudding Drizzle:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- ½ cup sweetened condensed milk
For the Topping:
- 1 banana, sliced
- ½ cup crushed vanilla wafers
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 325°F (163°C) and generously grease a Bundt pan with butter or nonstick spray.
2. Make the Cake Batter
- In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating after each addition.
- Mix in vanilla extract, mashed bananas, and sour cream until smooth.
💡 Pro Tip: Overripe bananas work best—they add more natural sweetness and moisture to the cake.
3. Combine Dry Ingredients
- In a separate bowl, whisk together:
✅ Flour
✅ Baking powder
✅ Baking soda
✅ Salt - Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
💡 Tip: Be careful not to overmix—the batter should be thick but smooth.
4. Bake to Perfection
- Pour the batter into the prepared Bundt pan, smoothing the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
5. Make the Vanilla Pudding Drizzle
- In a small bowl, whisk together:
✅ Instant vanilla pudding mix
✅ Cold milk
✅ Sweetened condensed milk - Let the mixture thicken for 5 minutes before using.
💡 Want a thicker drizzle? Add a little less milk or let it sit longer.
6. Assemble the Cake
- Drizzle the pudding mixture over the cooled cake.
- Top with banana slices and crushed vanilla wafers for extra crunch and flavor.
💡 Tip: For best results, add fresh bananas right before serving to prevent browning.
Pro Tips for the Best Banana Pudding Pound Cake
🔥 Use Very Ripe Bananas – The riper, the better! They bring extra sweetness and moisture.
🍌 Mash Bananas Well – A smoother texture helps the cake bake evenly.
🧈 Use Real Butter – It enhances the richness and flavor of the pound cake.
🥛 Don’t Skip the Sour Cream – It keeps the cake moist and tender.
❄️ Make Ahead Friendly – Bake the cake a day ahead and store at room temperature before adding the pudding drizzle.
Fun Variations to Try
- Chocolate Banana Pound Cake – Add ½ cup mini chocolate chips to the batter.
- Nutty Banana Cake – Mix in ½ cup chopped pecans or walnuts for extra texture.
- Cream Cheese Glaze – Swap the pudding drizzle for a cream cheese frosting.
- Caramel Banana Cake – Drizzle with caramel sauce for an extra indulgent twist.
What to Serve with Banana Pudding Pound Cake
🍨 With Ice Cream – Vanilla or caramel ice cream makes it even better.
☕ With Coffee or Tea – A slice pairs perfectly with a hot cup.
🍌 With Extra Bananas – Serve with sliced bananas on the side for more freshness.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! Bake the cake a day in advance, but wait to add the pudding drizzle until just before serving.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I freeze banana pound cake?
A: Yes! Wrap the cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: Can I use fresh vanilla pudding instead of instant?
A: Yes! Just reduce the milk slightly to maintain a thick consistency.
Why You’ll Love This Banana Pudding Pound Cake
If you’re a fan of banana bread, pound cake, and banana pudding, this recipe is the ultimate mashup. It’s moist, buttery, and loaded with banana flavor, with a sweet pudding drizzle and crunchy vanilla wafers to bring everything together.
So grab your ripe bananas and Bundt pan—this cake is about to become your new favorite dessert! If you try it, let me know how it turns out—I’d love to hear your thoughts. Happy baking! 🍌🎂✨
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