Banana Pudding Pound Cake Recipe

There’s nothing quite like the Southern classic comfort of a good Banana Pudding Pound Cake. Imagine that velvety pound cake crumb, fragrant with banana and vanilla, topped with lush whipped cream, banana slices, and a delightful crunch of vanilla wafers. This cake brings together two nostalgic desserts in every irresistible, soul-satisfying slice. Whether you’re sharing it at a potluck, celebrating Sunday dinner, or just craving a special treat, this recipe is your golden ticket to smiles and second helpings.

this Recipe

Ingredients You’ll Need

The magic of Banana Pudding Pound Cake is that it’s built on simple, wholesome ingredients anyone can find. Each one matters—working its charm for flavor, moistness, or that signature golden crust. Here’s exactly what you’ll need, plus a few handy notes for best results:

• Unsalted butter (1 cup, softened): Gives the cake its rich, melt-in-your-mouth texture—you want it nice and soft for better creaming.
• Sugar (2 cups): Classic sweetness and structure for the perfect pound cake crumb.
• Large eggs (4): Room temperature works best for volume and a lovely airy bake.
• Ripe bananas (3, mashed): The riper, the better—those spotted beauties boost natural sweetness and banana flavor.
• Milk (1/2 cup): Adds just the right amount of moisture for a tender bite.
• All-purpose flour (2 1/2 cups): Reliable structure; fluff it up before measuring for accuracy.
• Salt (1/2 teaspoon): Balances all that sweetness and deepens every flavor.
• Baking powder (2 teaspoons): Lift and lightness—your secret to a cake that rises just right.
• Instant banana pudding mix (1 box, 3.4 oz): No, it’s not cheating—this is the game-changer for flavor and makes the crumb incredibly moist.
• Vanilla extract (1 teaspoon): Adds warmth and classic pudding aroma; pure vanilla makes a difference.
• Optional toppings: Whipped cream (1 cup), sliced bananas, crushed vanilla wafers for that signature banana pudding finish and a contrast of textures.

How to Make Banana Pudding Pound Cake

Step 1: Preheat and Prep the Pan

Kick things off by preheating your oven to 350°F (175°C). Generously grease and flour a bundt pan. This step may seem simple, but it ensures your Banana Pudding Pound Cake releases easily and showcases every pretty detail of your pan.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar until the mixture becomes light, fluffy, and almost pale in color. This step is everything for a tender, melt-in-your-mouth cake—a solid five minutes with an electric mixer is ideal.

Step 3: Add Eggs One at a Time

Crack in the eggs, one after the other, beating well between each addition. This technique makes sure your batter stays smooth and the eggs are fully incorporated, giving your Banana Pudding Pound Cake its rich structure.

Step 4: Mash in Bananas and Add Vanilla

Gently fold in the mashed bananas and vanilla extract. The bananas infuse the batter with unmistakable flavor and moisture, while the vanilla rounds everything out, helping your kitchen start smelling amazing early on!

Step 5: Combine Dry Ingredients

Grab a separate bowl and whisk together the flour, baking powder, salt, and instant banana pudding mix. This step evenly distributes the leaveners and flavor boosters so there are no pockets of flour or pudding mix in your finished cake.

Step 6: Mix Wet and Dry Alternately with Milk

Now, using low speed, add your dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, and mix only until everything is just barely blended—this keeps your Banana Pudding Pound Cake extra tender.

Step 7: Bake to Perfection

Pour that lush batter into your prepared pan, smoothing it out evenly. Slide it into the oven and bake for 55–65 minutes, or until a toothpick poked into the center comes out clean. Cool the cake completely in the pan before turning it out—you want those beautiful curves intact!

Step 8: Add the Finishing Touches

Once cooled, crown your cake with a generous pillow of whipped cream, circles of fresh banana, and a sprinkle of crushed vanilla wafers. This is where Banana Pudding Pound Cake transforms into a showstopper, mixing classic pudding nostalgia with true bakery beauty.

How to Serve Banana Pudding Pound Cake

Garnishes

To make your Banana Pudding Pound Cake truly unforgettable, top it with mounds of lightly sweetened whipped cream, arrange freshly sliced bananas in lovely patterns, and finish with a dramatic shower of crushed vanilla wafers. These add a creamy, crunchy, and fruity flourish that gets everyone excited for dessert.

Side Dishes

While this cake stands as a star on its own, serving it with a scoop of vanilla ice cream takes things over the top. If you’re going for a classic Southern spread, fresh berries or a bowl of mixed fruit make a bright, refreshing contrast to the cake’s richness.

Creative Ways to Present

If you want to switch things up, try cutting extra-thick slices and grilling them briefly for a caramelized finish—then drizzle with a little caramel sauce. Or set up a “build-your-own” dessert bar with bowls of toppings so guests can design their own Banana Pudding Pound Cake experience.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, wrap the cake tightly in plastic wrap or transfer to an airtight container. It keeps beautifully at room temperature for a day or two and up to a week in the refrigerator. Just be sure to add fresh banana slices and whipped cream just before serving to keep everything tasting crisp and fresh.

Freezing

Banana Pudding Pound Cake actually freezes very well. Skip the toppings and freeze slices or the whole cake (double-wrapped in plastic and foil) for up to 2 months. Thaw overnight in the fridge and add your garnishes just before you’re ready to impress your guests.

Reheating

To enjoy that just-baked flavor, you can briefly warm slices of un-topped cake in the microwave for 10–15 seconds or in a low oven for a few minutes. This especially brings out the buttery, banana aroma and revives its irresistible pound cake tenderness.

FAQs

Can I use regular pudding mix instead of instant?

Stick with instant banana pudding mix for this recipe—it dissolves perfectly into the batter and helps create that moist crumb without any lumps or extra cooking. Cook-and-serve pudding varieties just won’t achieve the same dreamy texture in your Banana Pudding Pound Cake.

How ripe should my bananas be?

For the best flavor, use bananas that are deeply spotted and almost mushy. At this stage, they’re at peak sweetness and will melt right into the batter, infusing every bite with true banana flavor and moisture.

Can I make Banana Pudding Pound Cake without a bundt pan?

Absolutely! You can bake the batter in two standard loaf pans or even as cupcakes (adjusting baking time), but the bundt pan gives that classic, show-stopping look—plus, more scrumptious golden crust.

What’s the best way to keep the bananas from browning on top?

The secret is to slice and arrange your bananas just before serving, and if you want them extra pretty, toss them with a little lemon juice. This keeps your Banana Pudding Pound Cake looking bakery-fresh on any dessert table.

Can I add nuts or chocolate chips to the batter?

Of course! Chopped toasted walnuts, pecans, or even a handful of chocolate chips add a fun twist—just fold them in gently right before adding the batter to the pan for a deliciously personal take on the classic.

Final Thoughts

If you love both banana pudding and pound cake, you’ll fall head over heels for Banana Pudding Pound Cake. It’s as comforting as it is impressive, perfect for any occasion, and always guaranteed to bring joy to your table. Give it a try, and don’t forget to share that first delicious bite!