Banana Pudding Pound Cake
Ingredients:
For the Pound Cake:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup mashed ripe bananas (about 2–3 bananas)
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups (3 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
For the Banana Pudding Topping:
1 box (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1/2 cup sweetened condensed milk (optional for richness)
1 cup heavy whipping cream (whipped to stiff peaks) or 1 container Cool Whip
2 bananas, sliced
1–2 cups crushed vanilla wafers or golden Oreos
Optional: small banana pudding-flavored candy pieces or white chocolate chunks
Instructions:
1. Make the Pound Cake:
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 9-inch round cake pan.
In a large bowl, cream the butter and sugar until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with mashed bananas and sour cream. Add vanilla.
Pour batter into the pan and smooth the top.
Bake for 65–75 minutes, or until a toothpick comes out clean.
Cool the cake completely before topping.
2. Prepare the Pudding Topping:
In a bowl, whisk together the pudding mix, cold milk, and sweetened condensed milk until thickened (about 2–3 minutes).
Fold in whipped cream or Cool Whip to make it fluffy.
3. Assemble the Cake:
Pour or spoon the banana pudding over the cooled cake, letting it drip slightly over the edges for a dramatic look.
Top with banana slices, crushed cookies, and any extra pudding, candy, or chocolate chunks for texture.