Description
Banana Pudding Pound Cake delivers pure Southern comfort straight to your table with layers of creamy nostalgia. Packed with banana flavor and tender crumb, this dessert turns an afternoon treat into a delightful celebration of classic Southern baking.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed
- 4 large eggs
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
Supporting Ingredients:
- 3 cups all-purpose flour
- 1 cup banana pudding mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Flavoring Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to precisely 350°F and position the rack in the center for even baking.
- Cream 1 cup softened unsalted butter with 2 cups granulated sugar until the mixture becomes pale and airy.
- Incorporate 4 large eggs individually, thoroughly blending after each addition to create a smooth consistency.
- Fold in 3 ripe mashed bananas and 1 teaspoon vanilla extract, ensuring even distribution throughout the batter.
- Separately combine 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a clean bowl.
- Alternate adding your dry ingredient mixture and 1 cup buttermilk to the banana blend, mixing gently to prevent overmixing.
- Sprinkle 1 cup banana pudding mix into the batter, stirring until completely integrated.
- Generously grease a bundt pan, then pour your batter into the pan, smoothing the top with a spatula.
- Slide the pan into the preheated 350°F oven and bake for 65-70 minutes, checking doneness with a toothpick inserted near the center.
- Remove the cake and allow it to rest for 15 minutes before carefully inverting onto a cooling rack.
Notes
- Ripe bananas are crucial for maximum flavor, so wait until they’re deeply speckled and soft before mashing.
- Softening butter to room temperature helps create a smoother, more even cake texture that blends perfectly with ingredients.
- Using buttermilk adds tenderness and subtle tang that enhances the banana’s natural sweetness in the pound cake.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and ensure your pudding mix is also gluten-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hours 10 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 378 kcal
- Sugar: 33 g
- Sodium: 174 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg