Banana Pudding Pound Cake

Ingredients:

For the Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup sour cream
• 4 large eggs, room temperature
• 1 box (3.4 oz) instant banana pudding mix
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt

Optional Add-Ins

• 1 cup crushed vanilla wafers
• ½ cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in sour cream, mashed bananas, vanilla extract, and banana pudding mix until smooth.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined.
7. Fold in vanilla wafers or nuts if using.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Serving Suggestions

• Dust with powdered sugar
• Drizzle with vanilla glaze
• Serve with whipped cream or sliced bananas

Storage

• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for up to 5 days
• Freeze slices for up to 2 months

 

Servings

10–12 slices

Prep Time

15 minutes

Bake Time

75–85 minutes