Name: Banana Pudding Pound Cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8-10
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/2 cup mashed ripe bananas (about 1 large banana); 1 cup whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 3 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 cup sliced bananas (for layering); Whipped cream; Additional banana slices; Crushed vanilla wafers (optional)

Banana Pudding Pound Cake is a delightful twist on a classic dessert that combines the rich, buttery flavor of pound cake with the creamy indulgence of homemade banana pudding. This cake is not only visually appealing but also incredibly moist, making it a perfect centerpiece for gatherings or a simple family dessert. Originating from the South, this recipe pays homage to the beloved banana pudding, a staple in many Southern households. The combination of bananas, creamy vanilla pudding, and the dense texture of pound cake creates a comforting dessert that evokes nostalgia and warmth.

Ingredients

For the Pound Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas (about 1 large banana)
For the Banana Pudding:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sliced bananas (for layering)
For Topping:
- Whipped cream
- Additional banana slices
- Crushed vanilla wafers (optional)

Steps / Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a standard loaf pan.
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and mashed bananas until well combined.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix.
Bake the Pound Cake: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Make the Banana Pudding: In a saucepan, combine the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened and bubbling. Remove from heat.
Incorporate Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks, then return everything to the saucepan. Cook for an additional 2 minutes, then stir in the butter and vanilla extract. Let it cool slightly.
Assemble the Dessert: Once the pound cake is completely cool, slice it into layers. Spread a layer of banana pudding on top of a slice, followed by sliced bananas. Top with another slice of cake and repeat the process until all layers are assembled.
Final Touches: Top the assembled cake with whipped cream, additional banana slices, and crushed vanilla wafers if desired. Chill in the refrigerator for at least 1 hour before serving.

Tips & Tricks

For the best flavor, use very ripe bananas in both the cake and pudding.
Make sure to grease and flour your baking pan well to prevent sticking.
To save time, you can make the pudding a day in advance and store it in the refrigerator.
Common mistakes to avoid include overmixing the batter and not allowing the cake to cool before slicing.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Variations

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Add chopped nuts, such as walnuts or pecans, for added texture and flavor.
Try incorporating chocolate chips into the pound cake for a chocolate-banana twist.
For a tropical flair, mix in shredded coconut to the banana pudding layer.

Serving Suggestions

Serve your Banana Pudding Pound Cake chilled or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. This dessert is perfect for family gatherings, potlucks, or any occasion where comfort food desserts are appreciated. You can learn more about this topic.

Embrace the joy of baking with bananas and delight your family and friends with this scrumptious Banana Pudding Pound Cake! Check out our related guide for more tips.