Description
Try warm banana pudding pound cake—moist, rich, and creamy with classic Southern flavors. Perfect comfort dessert for any occasion.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 ripe bananas (mashed)
- 1 box (3.4 oz) vanilla pudding mix (dry)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
Optional Topping:
- Whipped cream
- Vanilla wafers (crushed)
- Sliced bananas
- Powdered sugar
Instructions
Preheat your oven to 165°C (325°F). Grease and flour a bundt pan or loaf pan.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This step helps create a soft and airy texture.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas and dry vanilla pudding mix until fully combined. The batter will become thick and creamy.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the batter, alternating with milk and sour cream. Mix until just combined—avoid overmixing.
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes, then transfer to a wire rack.
Serve slightly warm for the best flavor and texture. Add toppings if desired.
Notes
- Caramel Drizzle: Add warm caramel sauce on top for extra richness.
- Banana Pudding Layer: Serve with a layer of pudding on top for a true pudding experience.
- Chocolate Twist: Add chocolate chips for a banana-chocolate version.
- Nutty Version: Fold in chopped walnuts or pecans.
- Mini Cakes: Bake in muffin tins for individual portions.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 450 kcal
- Sodium: 240 mg
- Protein: 6 g