Banana Pudding Pound Cake

Y’all as the Queen of Pound Cakes, I just had to bring y’all a Banana Pudding Pound Cake that just hits different. It’s got a texture that ain’t playing around. It’s buttery, super soft, moist and filled with a bomb banana flavor. Then we bake that crust up with crushed nilla wafers giving this baby texture on texture. Top that off with a rich banana glaze and you got something special. When you get tired of classic banana pudding or don’t feel like frosting a full on banana pudding cake, get into this boos.

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Banana Pudding Pound Cake Video Tutorial

Ingredient Notes

• Unsalted Butter: Or salted. Just leave the salt out.
• Cake Flour: None around? You can also make homemade cake flour with AP flour and cornstarch.
• Banana Pudding Mix: Vanilla pudding can also be used. Just don’t make the pudding. Pour the powder right into the batter.
• Sour Cream: or plain Greek yogurt.
• Ripe Banana: The riper, the better for sweetness and moisture.
• Milk: any you have will work here.

How to make Banana Pudding Pound Cake

Step 1: Mix the cake batter

1. Add cake flour, banana pudding mix, sea salt, and baking soda to a sifter on top of a large bowl.
2. Sift the dry ingredients and set aside.
3. Add butter and sugar to the bowl of a stand mixer. Mix with the paddle attachment on high until pale yellow and fluffy.
4. Lower the speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed. 
5. Turn the mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
6. Add sour cream, mashed banana, and both extracts and mix until just combined.

Step 2: Bake the Cake

1. Pour cake batter into the prepared Bundt pan. Top with three-quarters of crushed Nilla wafers, reserving the rest for the top.
2. Bake until the cake is golden brown and a toothpick inserted comes out with a few moist crumbs attached. Rotate the cake halfway through baking. Once it’s baked, cool in the pan on a wire rack, then invert the cake onto a serving platter to continue cooling before glazing and serving.

Step 3: Whisk the glaze

1. Add confectioner’s sugar and salt to a small bowl.
2. Combine milk and extracts in a separate small bowl.
3. Slowly add the milk mixture to sugar while whisking, until thick and smooth. Whisk out any lumps.

Step 4: glaze and decorate the cake

1. Drizzle glaze onto the cooled cake.
2. Add the remaining crushed Nilla wafers on top before the glaze sets.

Recipe Tips

1. Keep Those Bananas Fresh: If you’re planning to dress up your cake with fresh banana slices, wait to add them until just before serving so they don’t turn brown.
2. Room Temp Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature before you start mixing so that batter is silky boos.
3. Keep Mixing Gentle: Overmixing your batter can lead to a tough cake, and you know we’re all about that soft, tender crumb. So, once those ingredients are just combined, leave it alone.
4. Let Your Cake Cool: Let that cake cool completely before you even think about adding the glaze. Pouring it over a warm cake will just melt.

More pound cake recipes

• Strawberry Shortcake Pound Cake
• Buttermilk Pound Cake
• Coconut Pound Cake
• Brownie Swirl Pound Cake
• Cinnamon Roll Bundt Cake

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