Banana Pudding Pound Cake Recipe
Ingredients:
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2-3 medium bananas)
1 cup sour cream
For the Banana Pudding Swirl:
1 box (3.4 oz) instant banana pudding mix
1 cup milk
For the Glaze (Optional):
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan or a 9×13-inch baking dish.
Make the Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until fully incorporated.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the mashed bananas.
Prepare the Banana Pudding Swirl:
In a small bowl, whisk together the instant banana pudding mix and milk until smooth and thickened.
Assemble the Cake:
Pour half of the cake batter into the prepared pan.
Drop spoonfuls of the banana pudding mixture over the batter.
Gently swirl the pudding into the batter with a knife or toothpick.
Add the remaining cake batter on top and smooth the surface.
Bake:
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze (Optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake.
Serve:
Banana pudding and pound cake are classic Southern desserts, beloved for their rich flavors and comforting textures. Combining these two into a single dessert brings the best of both worlds: the creamy, banana-infused taste of banana pudding and the dense, buttery richness of pound cake. This Banana Pudding Pound Cake recipe captures the essence of these traditional treats in a delightful fusion.
A Brief History
Banana Pudding: Banana pudding has been a staple of Southern cuisine since the late 19th century. Originating as a simple layered dessert featuring vanilla wafers, bananas, and custard or pudding, it became immensely popular for its ease of preparation and delicious flavor. The first known recipe for banana pudding appeared in the 1888 issue of “Good Housekeeping” magazine. Since then, it has evolved with variations including whipped cream and meringue toppings.
Pound Cake: Pound cake dates back to 18th century Europe. The name comes from the traditional recipe, which called for a pound each of butter, sugar, eggs, and flour. This dense, buttery cake became a favorite in American homes,
Slice and enjoy your delicious banana pudding pound cake!