Banana Pudding Pound Cake

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Description:

This Banana Pudding Pound Cake is soft, moist, and packed with banana flavor, topped with a luscious vanilla pudding glaze and a sprinkle of crushed vanilla wafers. It’s the perfect dessert for banana lovers!

Ingredients (Quantities):

For the Cake:

  • All-purpose flour: 2 ½ cups
  • Baking powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Butter: 1 cup (2 sticks), softened
  • Granulated sugar: 2 cups
  • Eggs: 4 large
  • Bananas: 1 cup, mashed (about 2 large ripe bananas)
  • Banana pudding mix: 1 package (3.4 oz, instant)
  • Milk: ½ cup
  • Vanilla extract: 1 teaspoon
  • Sour cream: ½ cup

For the Glaze:

  • Powdered sugar: 1 cup
  • Banana pudding mix: 1 tablespoon
  • Milk: 1-2 tablespoons
  • Vanilla wafers: ½ cup, crushed, for garnish

Instructions:

1. Preheat Oven:

  • Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a loaf pan.

2. Prepare the 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 extra 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.

Recommendations:

  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
  • Leftovers can be wrapped and frozen for up to 2 months.

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 wow your family and friends with its banana pudding-inspired taste and pound cake texture. Enjoy!

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