Banana Pudding Pound Cake is a delicious fusion of two classic desserts, combining the rich and dense texture of pound cake with the creamy and comforting flavors of banana pudding. Here’s a simple recipe to make it:
Ingredients:
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream
For the Banana Pudding Layer:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup whipped cream or whipped topping
- 2 ripe bananas, sliced
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Make the Pound Cake:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the mashed bananas and sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition.
- Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake the Pound Cake:
- Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Banana Pudding Layer:
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Gently fold in the whipped cream or whipped topping until fully incorporated.
- Assemble the Cake:
- Once the pound cake has cooled completely, use a serrated knife to carefully slice off the top of the cake to create a level surface.
- Cut the pound cake horizontally into two even layers.
- Place the bottom layer of the pound cake on a serving platter or cake stand.
- Spread a layer of the prepared banana pudding mixture over the bottom layer of the cake.
- Arrange sliced bananas over the pudding layer.
- Place the top layer of the pound cake over the banana slices.
- Spread the remaining banana pudding mixture over the top of the cake.
- Chill and Serve:
- Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours, or until the pudding layer is set.
- Before serving, garnish the cake with additional sliced bananas, if desired.
- Slice and serve the Banana Pudding Pound Cake chilled, and enjoy the delicious combination of flavors!
This Banana Pudding Pound Cake is a delightful dessert that’s perfect for any occasion, from family gatherings to potlucks and parties. Enjoy the moist and flavorful pound cake paired with the creamy banana pudding for a truly indulgent treat!