Description
This Banana Pudding Pound Cake is a moist, rich Bundt cake made with ripe bananas, pudding mix, and sour cream. Topped with whipped cream, banana slices, and vanilla wafers, it’s a comforting Southern dessert perfect for family gatherings or easy holiday cake recipes.
Ingredients
2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream (or plain Greek yogurt)
2 ripe bananas, mashed
1 box (3.4 oz) instant banana pudding mix
2 cups cold milk
1 cup heavy cream, whipped to soft peaks
1 cup whipped cream or Cool Whip
1 banana, sliced
½ cup crushed vanilla wafers (plus extra whole wafers for garnish)
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and mashed bananas.
4. Mix in dry ingredients alternately with sour cream, beginning and ending with flour. Pour into Bundt pan.
5. Bake for 55–65 minutes until toothpick comes out clean. Cool completely.
6. Whisk pudding mix with cold milk until thick. Fold in whipped cream and chill.
7. Drizzle pudding mixture over cooled cake. Pipe whipped cream decoratively.
8. Garnish with banana slices, crushed wafers, and whole wafers.
Notes
For best flavor, use very ripe bananas with brown speckles.
To freeze: wrap cooled cake (without glaze) for up to 3 months.
For lighter version: swap sour cream with Greek yogurt and reduce sugar.
Test doneness with thermometer (200°F internal temp) to avoid dryness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Banana Pudding Pound Cake, banana pudding bundt cake, easy holiday cake recipes, banana dessert recipes for families