Banana Pudding Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 ripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vanilla pudding mix (instant)
- 1/2 cup milk
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated.
4. Mix in the mashed bananas, sour cream, and vanilla extract until combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and vanilla pudding mix.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 10 servings
Tips:
Use very ripe bananas for maximum sweetness and moisture.
For an extra creamy texture, fold in a half cup of whipped cream before baking.