Banana Pudding Pound Cake

Banana Pudding Pound Cake

This Banana Pudding Pound Cake is a heavenly mash-up of two Southern classics: a dense, buttery pound cake infused with ripe bananas, topped with a creamy banana pudding glaze, whipped cream, and crunchy vanilla wafers. It’s a showstopper for family dinners, potlucks, or any occasion calling for comfort food with flair. Yields about 12–16 slices, with prep in 20 minutes and baking in about an hour. Expect around 400 calories per slice.

Quick Summary: A moist banana pound cake is baked in a Bundt pan, then drizzled with a lush banana pudding topping, adorned with whipped cream, fresh banana slices, and vanilla wafer crumbs. It’s rich, indulgent, and screams homemade charm.

Ingredients (with notes for clarity)

For the Cake Base:

• 2 ½ cups all-purpose flour: Spoon and level for accuracy; don’t pack.
• ½ tsp baking powder: Gives just enough lift for a tender crumb.
• ½ tsp salt: Balances sweetness.
• 1 cup unsalted butter, softened: Room temp for creamy texture; about 2 sticks.
• 2 cups granulated sugar: For sweetness and structure.
• 4 large eggs: Room temp for even mixing.
• 1 tsp vanilla extract: Pure extract for best flavor.
• 1 cup sour cream (or plain Greek yogurt): Adds moisture and tang; full-fat recommended.
• 2 ripe bananas, mashed: About ¾–1 cup; overripe (brown spots) for max sweetness.

For the Banana Pudding Topping:

• 1 box (3.4 oz) instant banana pudding mix: Jell-O brand works great.
• 2 cups cold milk: Whole for richness; 2% or plant-based (e.g., almond) for lighter.
• 1 cup heavy cream, whipped to soft peaks: Or use 1 cup Cool Whip for convenience.
• 1 cup whipped cream or Cool Whip: For piping decor; can double up from above if homemade.

For Garnishing:

• 1 banana, sliced: Slice just before serving to avoid browning.
• ½ cup crushed vanilla wafers: Nilla Wafers are classic; plus extra whole wafers for flair.

Instructions (streamlined with tips)

1. Prep Oven and Pan: Preheat oven to 325°F (165°C). Grease a 10-inch Bundt pan generously with butter or spray, then dust with flour (or use baking spray with flour). (Tip: Tap out excess flour to prevent sticking.)
2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside. (Tip: Sift if flour is lumpy for smoother batter.)
3. Cream Butter and Sugar: In a large bowl, use a mixer to beat butter and sugar on medium-high until light and fluffy, about 3–4 minutes. (Tip: Scrape bowl sides for even mixing.)
4. Add Eggs and Bananas: Beat in eggs one at a time, mixing well after each. Add vanilla and mashed bananas, blending until smooth. (Tip: Mash bananas with a fork for some texture or puree for smoother cake.)
5. Combine Wet and Dry: On low speed, add dry ingredients in 3 additions, alternating with sour cream (start and end with flour: ⅓ flour, ½ sour cream, ⅓ flour, ½ sour cream, ⅓ flour). Mix just until combined—don’t overmix. (Tip: Fold gently by hand at the end to avoid tough cake.)
6. Bake: Pour batter into the Bundt pan, smooth the top. Bake 55–65 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in pan 10 minutes, then invert onto a wire rack to cool completely (about 1 hour). (Tip: If it sticks, tap pan gently or run a knife around edges.)
7. Make Pudding Topping: Whisk pudding mix with cold milk for 2 minutes until thickened. Fold in whipped cream (or Cool Whip) gently for a fluffy texture. Chill until ready to use. (Tip: Prep this while cake bakes to save time.)
8. Decorate: Place cooled cake on a serving platter. Drizzle or spoon pudding mixture over the top as a glaze, letting it drip down sides. Pipe whipped cream (using a star tip for flair) in swirls or dollops. Garnish with banana slices, crushed wafers, and a few whole wafers tucked in for charm. (Tip: Dip banana slices in lemon juice to prevent browning if not serving immediately.)
9. Serve: Slice and serve! Pairs beautifully with coffee, iced tea, or even a scoop of vanilla ice cream for extra indulgence.

Pro Tips for Success

• Perfect Texture: Don’t overmix batter to keep the cake tender. Ensure bananas are ripe for natural sweetness.
• Bundt Pan Hacks: Use a light-colored pan to avoid over-browning. Check doneness at 55 minutes to prevent dryness.
• Make-Ahead: Bake cake 1 day ahead, wrap tightly, and store at room temp. Add pudding and garnishes before serving. Pudding topping can be prepped 24 hours ahead and refrigerated.
• Storage: Store ungarnished cake airtight at room temp for 2 days or fridge for 5 days. Once topped, refrigerate and eat within 2 days (bananas brown). Freeze plain cake (no topping) up to 2 months—wrap tightly in plastic and foil.
• Flavor Boost: Add ½ tsp cinnamon or nutmeg to batter for warmth, or mix crushed wafers into the pudding for extra crunch.

Dietary Options

• Gluten-Free: Swap flour for a 1:1 GF baking blend (like Bob’s Red Mill); ensure pudding mix and wafers are GF.
• Dairy-Free: Use vegan butter, plant-based sour cream (or cashew yogurt), and non-dairy milk/whipped topping. Swap Velveeta for dairy-free cheese in related recipes.
• Lower Sugar: Use sugar-free pudding mix and cut sugar to 1 ½ cups in cake.
• Allergy Note: Contains dairy, gluten, eggs. Check pudding mix for additives.

FAQs

• Can I use a different pan? Yes—a 9×13-inch pan works (bake 45–50 min), but Bundt gives that classic look. Adjust time for loaf pans (65–75 min).
• No banana pudding mix? Use vanilla pudding mix + 1 tsp banana extract or ¼ cup mashed banana in the topping.
• Can I skip sour cream? Sub with buttermilk or more Greek yogurt, but expect a slight texture change.
• Sides? Pair with the Strawberry Éclair Cake from your earlier recipe for a dessert spread, or serve with fresh berries for balance.

This cake is a perfect tie-in to your Tex-Mex and dessert lineup—its Southern flair complements the Queso Chicken Enchiladas and Taco Ranch Bites for a full party menu. Want a mini version (cupcakes?), more garnish ideas, or a pairing plan? Let me know what’s next! 🍌🍰