Banana Pudding Pound Cake

 

If you love the comforting flavors of old-fashioned banana pudding and the rich, buttery texture of pound cake, this Banana Pudding Pound Cake is the best of both worlds. Moist, tender, and layered with banana flavor, this dessert is a showstopper for potlucks, Sunday suppers, and holiday gatherings. With its creamy pudding base, ripe bananas, and sweet glaze, it’s a recipe that feels both nostalgic and indulgent.

Why You’ll Love This Recipe

This pound cake isn’t just delicious—it’s unforgettable because it’s:

• Moist & flavorful – Pudding mix keeps the cake soft and tender.

• Banana lover’s dream – Packed with fresh bananas and rich banana pudding.

• Great for gatherings – Serves a crowd and looks beautiful on any dessert table.

• Make-ahead friendly – Tastes even better the next day as the flavors deepen.

If you want a dessert that wows without complicated steps, this cake will quickly become a favorite in your baking rotation.

Ingredients You’ll Need

• 1 cup unsalted butter, softened

• 2 cups sugar

• 4 large eggs

• 3 ripe bananas, mashed

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1 box (3.4 oz) instant banana pudding mix

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sour cream

• ½ cup milk

Optional glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat & prep – Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.

2. Cream butter & sugar – In a large bowl, beat butter and sugar until light and fluffy.

3. Add eggs & bananas – Mix in eggs one at a time, then stir in mashed bananas and vanilla.

4. Mix dry ingredients – In a separate bowl, whisk together flour, banana pudding mix, baking powder, baking soda, and salt.

5. Combine wet & dry – Alternate adding dry mixture with sour cream and milk into the butter mixture, beginning and ending with dry ingredients. Mix until just combined.

6. Bake – Pour batter into prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & glaze – Let cake cool in the pan for 10 minutes, then invert onto a wire rack. Once cooled, drizzle with glaze if desired.

Tips for Success

• Use ripe bananas – The riper the bananas, the sweeter and more flavorful the cake.

• Don’t overmix – Overmixing leads to a dense cake. Mix until ingredients are just combined.

• Check doneness early – Pound cakes can bake differently depending on pan type; start checking at 55 minutes.

• Make it special – Add crushed vanilla wafers or a dollop of whipped cream on each slice for a nod to traditional banana pudding.

Serving Suggestions

Serve this Banana Pudding Pound Cake with a scoop of vanilla ice cream or fresh whipped cream. It’s perfect for brunch tables, potlucks, or as a sweet ending to a family dinner.

Final Thoughts

Moist, flavorful, and full of Southern charm, this Banana Pudding Pound Cake is a dessert that combines two beloved classics into one irresistible treat. Whether you bake it for family, friends, or a festive occasion, it’s guaranteed to be a hit every time.