Banana Pudding Pound Cake combines the buttery density of a classic pound cake with the nostalgic flavor of creamy banana pudding — topped with vanilla wafers and sometimes a banana glaze that takes it over the top. Perfect for potlucks, holidays, or when you just want to impress without too much fuss.
🍌🍰 Banana Pudding Pound Cake
🕒 Time: ~1 hour 30 minutes
🍽 Serves: 10–12
🌡️ Bake Temp: 325°F / 165°C
🍴 Equipment: Bundt pan or loaf pan
🧾 Ingredients:
For the pound cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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2 large ripe bananas, mashed (about 1 cup)
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1 box (3.4 oz) instant banana pudding mix (just the powder, don’t make it!)
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1 tsp vanilla extract
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2½ cups all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup sour cream or plain Greek yogurt
Optional mix-ins:
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½ cup crushed vanilla wafers
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½ cup white chocolate chips (for extra richness)
For the banana glaze (optional):
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1 cup powdered sugar
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2–3 tbsp milk or mashed banana + milk combo
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½ tsp vanilla extract
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(Optional) a pinch of cinnamon
👨🍳 Instructions:
1. Preheat & prep:
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Preheat oven to 325°F (165°C).
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Grease and flour a Bundt pan or spray it well with baking spray.
2. Cream butter & sugar:
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In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
3. Add eggs & bananas:
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Add eggs one at a time, beating well after each.
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Mix in mashed bananas, vanilla, and the dry pudding mix.
4. Combine dry ingredients:
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Finish the batter:
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Alternate adding the flour mixture and sour cream to the wet ingredients.
(Start and end with flour — mix just until combined.)
6. (Optional) Fold in extras:
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Fold in crushed vanilla wafers or white chocolate chips, if using.
7. Bake:
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Pour batter into prepared pan and smooth the top.
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Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
8. Make the glaze (optional):
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Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed.
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Drizzle over cooled cake and top with more crushed wafers if desired.
🍴 Serving Tips:
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Serve with fresh banana slices or a dollop of whipped cream.
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Store covered at room temp for 2–3 days, or refrigerate for longer freshness.
🌀 Variations:
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Use banana-flavored yogurt in place of sour cream for more banana boost.
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Add a layer of real banana pudding on the side when serving for the full “banana pudding” effect.
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Top with whipped cream and Nilla wafers for that nostalgic banana pudding vibe.
