Ooo, Banana Pudding Pound Cake sounds incredible — combining the rich, dense texture of pound cake with the creamy, nostalgic flavors of banana pudding! Here’s a recipe that blends both beautifully:
🍌 Banana Pudding Pound Cake
🕒 Prep Time: 15 minutes
⏲️ Bake Time: 60–70 minutes
🍽️ Makes: 1 loaf (9×5-inch pan)
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 ½ cups mashed ripe bananas (about 3 medium bananas)
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup sour cream or Greek yogurt (adds moisture)
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½ cup buttermilk
For the Banana Pudding Swirl (Optional):
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½ cup instant vanilla pudding mix
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¾ cup milk (for pudding mix)
Optional Topping:
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Whipped cream
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Sliced bananas
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Vanilla wafer crumbs
Instructions:
1. Preheat Oven & Prepare Pan:
Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Make Banana Pudding (if using swirl):
Mix instant pudding with milk, whisk until thickened (about 2 minutes). Set aside.
3. Cream Butter & Sugar:
In a large bowl, beat butter and sugar until light and fluffy (~3-5 minutes).
4. Add Eggs & Vanilla:
Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Mix Dry Ingredients:
In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Combine Wet & Dry:
Add dry ingredients to butter mixture alternately with mashed bananas, sour cream, and buttermilk — beginning and ending with dry ingredients. Mix until just combined.
7. Add Pudding Swirl (Optional):
Pour half the batter into the pan. Drop spoonfuls of the prepared pudding over the batter, then top with remaining batter. Use a knife to swirl lightly.
8. Bake:
Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
9. Cool & Serve:
Cool in the pan for 15 minutes, then transfer to a wire rack. Serve with whipped cream, sliced bananas, and vanilla wafer crumbs if desired.
Tips:
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Use very ripe bananas for the best flavor.
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Wrap leftovers tightly; this cake stays moist for several days.
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Great served slightly warm or at room temp.
