Banana Pudding Pound Cake

With spring peekin’ just around the bend, guess what’s on the menu? Banana Pudding Pound Cake, y’all! Our much-loved Southern classic turned into a heavenly pound cake. It’s got it all: a crumb that’s buttery, rich, and oh-so-moist, just how a proper pound cake ought to be. And the banana flavor? Honey, it’s next level! I’m talkin’ real bananas, a hint of banana extract and banana pudding mix, all finished with a smooth banana glaze that you’ll be dreaming about for days. Boo this cake is SO good it’ll make you wanna slap you mama!

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When it comes to banana pudding, I’ve tried it every which way. From homemade banana pudding to banana pudding pie, banana pudding tiramisu, classic banana pudding cake, and even banana pudding cheesecake bars – if it’s got banana and pudding in the name, I’ve whipped it up. But, being the pound cake queen that I am, I couldn’t resist adding my own spin to this childhood Southern favorite. That’s why I just had to make this banana pudding pound cake from scratch, y’all! It’s delicious, moist, and perfect for Easter or just because your sweet tooth is callin’.

The Heart & Soul Of Banana Pudding Pound Cake

Cuisine Inspiration: Southern Comfort, baby!
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, buttery banana
Skill Level: Beginner

Sweet Spots

• Easy-Peasy Baking: Y’all, don’t let the homemade tag scare you off. This banana pudding pound cake is as easy as pie to make! It’s all about mixing, pouring, and baking. Simple as that.
• Simply Beautiful: This cake might look simple on the outside, but it’s got beauty in spades. The golden outside, the soft, tender inside, all drizzled with a sweet glaze and sprinkled with those nostalgic Nilla wafers – it’s a looker, alright.
• A Spoonful of Comfort: Imagine the cozy, heartwarming feels of classic Southern banana pudding, now wrapped up in a cake. That’s what each slice of this pound cake brings to the table – a comforting, make-you-smile kind of dessert.
• Banana Bonanza: This ain’t just any banana pudding pound cake recipe boo, it’s a celebration of all things banana! Every bite is like diving into a pool of sweet, creamy banana goodness, and who wouldn’t love that?

Ingredients to make Banana Pudding Pound Cake

For the Cake

• Unsalted Butter: This is the base of our cake, making it rich and yummy. If you’re in a pinch, salted butter can work too – just skip the added salt later on.
• Granulated Sugar: Sweetens up the cake just right.
• Eggs: They add structure and richness.
• Cake Flour: This keeps the cake light and tender. If you don’t have cake flour, no worries! For every cup of all-purpose flour, just remove 2 tablespoons of it and replace with 2 tablespoons of cornstarch, sift together, and voilà.
• Banana Pudding Mix: This little packet is a game-changer for adding that iconic banana pudding flavor. No substitutions here, it’s the key ingredient!
• Sea Salt & Baking Soda: Our dynamic duo for flavor and rise.
• Sour Cream: For moisture and a bit of tang.
• Ripe Banana: The real banana flavor! The riper, the better for sweetness and moisture.
• Banana and Vanilla Extracts: Both intensify our banana pudding bundt cake flavor.
• Nilla Wafers: Crushed up for a surprise crunch and nod to traditional banana pudding. Because no banana pudding-inspired creation would be complete without a generous topping of vanilla wafers, right?

For the Glaze

• Confectioner’s Sugar: To make our glaze smooth and sweet.
• Sea Salt: Just a pinch to balance the sweetness.
• Banana and Vanilla Extracts: They echo the flavors from the cake, making the glaze irresistibly good.
• Milk: Thins our glaze to the perfect drizzling consistency. Any milk, dairy or non-dairy, does the trick 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.

Tips for making the best banana pudding pound cake from scratch

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. This keeps those slices bright and pretty instead of turning brown.
2. Room Temp Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature before you start mixing. This little step ensures a perfectly mixed batter!
3. Keep Mixing Gentle: Overmixing your batter can lead to a tough banana pudding pound cake, and we’re all about that soft, tender crumb. So, once those ingredients are just combined, put that mixer down.
4. Let Your Cake Cool: Let that cake cool completely before you even think about adding the glaze. Pouring it over a warm cake might sound tempting, but patience here means you’ll get a beautiful glaze that sets on top instead of soaking in.
5. Use the Right Pan: Not all Bundt pans are created equal, y’all. Make sure yours is well-greased or non-stick to ensure your cake comes out clean and beautiful. A good pan means your cake will have those pretty grooves we all love!

Popular substitutions & additions

• Mix Up Your Toppings: Who says you’ve gotta stick to just vanilla wafers? Feel free to sprinkle on some chopped pecans or walnuts for a crunchy twist. Or, for a bit of extra decadence, a handful of mini chocolate chips.
• Add a Splash of Amaretto: Just like a splash of Amaretto can take a tres leches cake to new heights, it does wonders for this old fashioned banana pudding cake recipe too. Try adding a tablespoon or two to your batter for a subtle, nutty flavor.
• Sweeten It Up with Molasses: Swapping in some light brown sugar for a part of the granulated sugar is a fantastic move if you want a deep hint of molasses.
• Greek Yogurt Swap: Ran out of sour cream? Greek yogurt makes a great substitute! It keeps your cake just as moist and tender.

What to serve with this old fashioned banana pudding cake recipe

• Really lean into that banana goodness by pairing this cake with a scoop of banana pudding ice cream. But if banana on banana isn’t your thing, vanilla, sweet potato, or even mocha ice cream are also great partners.
• Thinking of hosting a Southern-themed brunch? This cake will be right at home alongside other sweet treats like a creamy rice pudding, a fresh peach cobbler, or some homemade beignets dusted with powdered sugar.
• If you’re serving this cake as a snack, go simple with a side of ambrosia salad or a dollop of Greek yogurt.
• And for those who love a little DIY action, why not set up a “top your own slice” station? Offer whipped cream, a variety of fresh berries, a sprinkle of cinnamon, or even a drizzle of caramel sauce.

How to store Banana Pudding Pound Cake

Since this banana pudding bundt cake comes with a delightful glaze, it’s best to pop it in the fridge to keep everything fresh. Just make sure it’s in an airtight container or wrapped up snug in plastic wrap. If you’ve skipped the glaze for now, you can keep the unglazed cake in an airtight container right on the counter.

How long will Banana Pudding Pound Cake last?

In the chill of your fridge, this cake will keep you company for up to 5 days. Just remember to let it come to room temp before serving, because nobody likes a cold shoulder, especially from their cake! If you keep the pound cake unglazed on the counter, it will stay fresh for 3 days or so.

Can I freeze banana pudding bundt cake?

Yes! Wrap the cake or slices tightly in plastic wrap, then again in foil to keep out those pesky freezer smells. Stored like this, your cake will stay fresh and ready to enjoy for up to 3 months. When you’re ready to indulge, thaw it out in the fridge overnight or on the counter for a few hours.

Frequently asked questions

Honey, there’s just something about this Banana Pudding Pound Cake that takes you straight back to those sunlit afternoons of your Southern childhood. The banana flavor is rich and comforting, and the soft texture mirrors those spoonfuls of banana pudding we’d dig into, eager for that next bite. And let’s not forget the crushed Nilla wafers sprinkled on top – oh, how they remind us of sneaking a handful from the box when no one was lookin’! It’s just too good, y’all.

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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