Oh my goodness, let me tell you about my absolute favorite dessert – banana pudding pound cake! Imagine taking the creamy, dreamy flavors of classic banana pudding and merging them with the rich, buttery goodness of a traditional pound cake. It’s like a slice of heaven in every bite! Whenever I serve this cake, people can’t help but smile with delight. It’s moist, flavorful, and oh-so-satisfying. Trust me, once you try this banana pudding pound cake, you’ll wonder how you ever lived without it. Perfect for gatherings or just a sweet treat at home, this recipe is a total game-changer!

Ingredients List

• 1 cup unsalted butter, softened (make sure it’s at room temperature for easy mixing)
• 2 cups granulated sugar (this is what makes it sweet and delightful)
• 4 large eggs (bring them to room temperature for the best results)
• 3 ripe bananas, mashed (the riper, the better! They add tons of flavor)
• 1 teaspoon vanilla extract (for that lovely aroma and taste)
• 3 cups all-purpose flour (this gives the cake its structure)
• 1 teaspoon baking powder (helps the cake rise nicely)
• 1/2 teaspoon baking soda (works together with the baking powder)
• 1/2 teaspoon salt (don’t skip this; it enhances the flavors)
• 1 cup buttermilk (for moisture and a tender crumb)
• 1 cup banana pudding mix (this is the secret ingredient that makes it taste just like banana pudding!)

How to Prepare Instructions

Prepping the Oven and Pan

First things first, let’s get that oven warmed up! Preheat it to 350°F (175°C). This step is crucial because a hot oven ensures your cake bakes evenly. While that’s heating up, grab your bundt pan and grease it with butter or cooking spray, then dust it with flour. This will help your cake slide right out once it’s baked!

Creaming the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes. Trust me, this step is key! It helps create the perfect texture for your pound cake, making it wonderfully soft and delicious.

Incorporating the Wet Ingredients

Now, it’s time to add in those eggs! Crack them in one at a time, mixing well after each addition to ensure everything combines smoothly. Next, stir in the mashed bananas and vanilla extract. The smell will be heavenly, and you’ll know you’re on the right track to that delightful banana pudding flavor!

Mixing the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step may seem small, but it’s important to prevent any clumps in your cake. Plus, it guarantees that your leavening agents are evenly distributed, which helps the cake rise beautifully.

Combining Everything Together

Now, let’s combine it all! Gradually add the dry mixture to the banana mixture, alternating with the buttermilk. Start with the dry, then add some buttermilk, and keep alternating until everything is just combined. Be careful not to overmix—this can make your cake dense instead of fluffy!

Baking the Cake

Pour your lovely batter into the prepared bundt pan and pop it into the oven. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes to avoid overbaking!

Cooling and Serving

Once baked, let the cake cool in the pan for about 10 minutes before flipping it onto a wire rack to cool completely. This is super important—don’t rush this step! Once cooled, slice it up and serve it plain or with whipped cream and banana slices for an extra treat. Enjoy every delicious bite!

Why You’ll Love This Recipe

• It’s a delightful twist on classic flavors, combining banana pudding and pound cake.
• Quick and easy to make, perfect for beginner bakers!
• Rich, moist texture that keeps everyone coming back for seconds.
• Ideal for gatherings, potlucks, or just a cozy dessert at home.
• Everyone loves it—it’s a guaranteed crowd-pleaser!

Tips for Success

To make your banana pudding pound cake truly shine, make sure your butter is at room temperature—this helps it cream perfectly with the sugar. If you want to add a little extra flair, consider folding in some chocolate chips or chopped nuts for added texture and flavor. Also, remember not to overmix when combining the wet and dry ingredients; a few lumps are totally okay! These little tips will help you achieve a wonderfully moist and delicious cake every time.

FAQ Section

Can I use frozen bananas for this recipe?
Yes, you can! Just make sure to thaw and mash them well before adding them to the batter. They’ll add great flavor.

What if I don’t have buttermilk?
No worries! You can substitute buttermilk with regular milk by adding a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. It works just as well!

How should I store leftover cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it to maintain freshness.

Can I make this cake ahead of time?
Absolutely! This banana pudding pound cake stays moist for days, making it perfect for preparing in advance for parties or gatherings.

What can I serve with my banana pudding pound cake?
Serve it with whipped cream, fresh banana slices, or even a drizzle of caramel sauce for an extra indulgent treat!

Nutritional Information Section

Please note that nutritional values can vary based on the specific ingredients and brands you use, so these are approximate values. Typically, each slice of this banana pudding pound cake contains about 350 calories, 15g of fat, 4g of protein, and 50g of carbohydrates. Enjoy every delicious bite with this knowledge in mind!

Equipment List

• Bundt pan (for that beautiful shape)
• Mixing bowls (a couple of them for wet and dry ingredients)
• Electric mixer or whisk (to cream the butter and sugar)
• Rubber spatula (for scraping down the sides of the bowl)
• Measuring cups and spoons (to get those ingredient amounts just right)
• Toothpick (for checking if the cake is done)

For more delicious dessert ideas, check out this banana pudding recipe or easy Christmas dessert recipes!

Banana Pudding Pound Cake: 7 Steps to Sweet Success!

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• Author: Julia marin
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delicious banana pudding pound cake that combines the flavors of banana pudding with a moist pound cake.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup banana pudding mix

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a bundt pan.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the mashed bananas and vanilla extract.
6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk.
8. Mix in the banana pudding mix until fully incorporated.
9. Pour the batter into the prepared bundt pan.
10. Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Make sure your butter is at room temperature for easier mixing.
• Overmixing can make the cake dense, so mix just until combined.
• You can add chocolate chips or nuts for extra flavor.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Keywords: banana pudding, pound cake, dessert, baking