If there’s one dessert that captures the heart of Southern comfort, it’s banana pudding. And if there’s one cake that speaks of indulgence and tradition, it’s a pound cake. So when my grandmother first layered the creamy charm of banana pudding into the rich texture of a pound cake, it was nothing short of magic. The result? This luscious Banana Pudding Pound Cake—a dessert that combines nostalgia with a new level of flavor.
Whether you’re hosting a summer brunch or warming up a winter gathering, this American-inspired recipe brings joy all year round. Moist, buttery, and bursting with banana flavor, it’s a showstopper dessert you’ll make over and over.
Why You’ll Love This Banana Pudding Pound Cake
- Two favorites in one: The classic taste of banana pudding meets the richness of pound cake.
- Incredibly moist: Bananas and pudding mix ensure every bite is soft and flavorful.
- Year-round delight: Light enough for summer, cozy enough for winter.
- Make-ahead friendly: Even better the next day, making it perfect for entertaining.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 box (3.4 oz) instant banana pudding mix
- ½ cup sour cream
For the Glaze (Optional):
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Sliced bananas and vanilla wafers for garnish
Instructions
1. Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour a standard loaf or bundt pan.
2. Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy—about 3–4 minutes.
3. Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Mix in Bananas, Pudding Mix, and Sour Cream
Add mashed bananas, dry pudding mix, and sour cream. Mix until smooth.
5. Combine Dry Ingredients
In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until combined.
6. Bake
Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
7. Add the Glaze
In a small bowl, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Garnish with banana slices and crushed vanilla wafers if desired.
Pro Tips for a Perfect Pound Cake
- Use very ripe bananas: The riper, the sweeter and more flavorful.
- Don’t overmix: Overworking the batter can make the cake dense.
- Let it cool: The glaze sets better on a fully cooled cake.
- Double the glaze: For extra sweetness, make a thicker drizzle.
Make Ahead & Storage
- Make ahead: Cake stays moist for up to 3 days and can be made a day ahead.
- Store: Cover and keep at room temperature or refrigerate for up to 5 days.
- Freeze: Wrap tightly in plastic and foil; freeze for up to 3 months.
Serving Ideas
- For summer: Serve chilled with whipped cream and fresh banana slices.
- For winter: Warm a slice and top with a scoop of cinnamon or butter pecan ice cream.
- For brunch: Slice and serve with coffee and fresh berries.
An American Comfort Fusion
Pound cake is a time-honored American dessert, known for its simplicity and richness. Banana pudding, another Southern icon, has long graced potlucks and Sunday suppers. This fusion brings the best of both to your table—comfort, tradition, and a touch of surprise.
FAQs
Can I use fresh banana puree instead of instant pudding?
The pudding mix adds flavor and moisture, but you can replace it with ¼ cup extra mashed banana and ¼ cup flour if needed.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend and monitor the texture closely.
What can I use instead of sour cream?
Plain Greek yogurt is a great substitute.