This Banana Pudding Pound Cake is soft, moist, and bursting with banana flavor. Topped with a luscious vanilla pudding glaze and a sprinkle of crushed vanilla wafers, it’s the ultimate treat for banana lovers!
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter (2 sticks), softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup bananas, mashed (about 2 large ripe bananas)
- 1 package (3.4 oz) banana pudding mix (instant)
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon banana pudding mix
- 1-2 tablespoons milk
- ½ cup vanilla wafers, crushed (for garnish)
Instructions:
1. Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
2. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3-5 minutes).
4. Add Eggs and Flavorings:
Beat in the eggs, one at a time, until well incorporated. Add the mashed bananas, banana pudding mix, milk, vanilla extract, and sour cream. Mix until smooth.
5. Combine and Mix:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
8. Make the Glaze:
In a small bowl, combine powdered sugar, banana pudding mix, and milk. Whisk until smooth and drizzle over the cooled cake.
9. Garnish and Serve:
Sprinkle the crushed vanilla wafers over the glaze for added flavor and texture.
Tips for Success:
- Ripe Bananas: Use very ripe bananas for maximum flavor and sweetness.
- Don’t Overmix: Mix until just combined to keep the cake light and fluffy.
Storage:
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Leftovers can be wrapped and frozen for up to 2 months.
Recommendations:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
Nutrition (per slice, estimated):
- Calories: 350
- Protein: 5g
- Fat: 14g
- Carbohydrates: 54g
- Fiber: 1g
- Sodium: 280mg
This Banana Pudding Pound Cake is a rich and flavorful dessert that will delight your family and friends with its delicious banana pudding-inspired taste and pound cake texture. Enjoy! 🍌🍰
