Banana Pudding Pound Cake

Banana Pudding Pound Cake

Servings: 12–14

Prep Time: 20 minutes

Cook Time: 60–75 minutes

Cooling Time: 1 hour

Total Time: Approx. 2 hours

Ingredients

For the Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (225 g) unsalted butter, softened

• 2 cups granulated sugar

• 1/2 cup packed light brown sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 3 ripe bananas, mashed (about 1 1/4 cups)

• 1 box (96 g / 3.4 oz) instant vanilla pudding mix (dry)

• 1 cup sour cream or plain full-fat yogurt

Optional for Extra Banana Flavor:

• 1/2 teaspoon banana extract (optional but enhances flavor)

For the Glaze (Optional):

• 1 cup powdered sugar

• 1–2 tablespoons milk

• 1/4 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan:

Preheat the oven to 175°C (350°F).
Grease and flour a 12-cup Bundt pan or spray with baking spray.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugars:

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 3–4 minutes with a hand or stand mixer).

4. Add Eggs and Flavorings:

Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract (and banana extract, if using).

5. Add Bananas, Pudding Mix, and Sour Cream:

Mix in the mashed bananas, dry pudding mix, and sour cream until just combined.

6. Combine with Dry Ingredients:

Gradually add the dry ingredients to the wet mixture. Mix on low speed until fully incorporated. Do not overmix.

7. Bake:

Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Check at 60 minutes and tent with foil if the top is browning too quickly.

8. Cool:

Allow the cake to cool in the pan for 15–20 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.

9. Prepare the Glaze (Optional):

In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Serving Suggestions:

• Serve as-is or with whipped cream and crushed vanilla wafers on the side.

• For a banana pudding-style presentation, top slices with banana slices and a spoonful of chilled vanilla pudding.

Storage:

• Store at room temperature, tightly covered, for up to 3 days.

• Refrigerate for up to 5 days or freeze slices individually for up to 2 months.

Let me know if you would like a layered version, a frosted sheet cake adaptation, or a banana pudding trifle version using this cake as the base.