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Banana Pudding Pound Cake

Banana Pudding Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 box (3.4 oz) instant banana cream pudding mix
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream
  • 2 ripe bananas, mashed (about 1 cup)
  • ½ cup crushed vanilla wafers
  • 2 tbsp unsalted butter, melted

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
  2. Cream the softened butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla and dry pudding mix.
  3. Fold in the sour cream. In a separate bowl, whisk the flour, baking powder, baking soda, and salt; add to the wet mixture in two additions, folding just until combined. Fold in the mashed bananas.
  4. Spread the batter into the pan. Toss the crushed wafers with the melted butter and scatter over the top; press lightly. Bake 55-65 minutes until a toothpick has moist crumbs.
  5. Cool in the pan for 10 minutes, then lift out and cool completely on a rack. Slice and serve.

Notes

Cooling time is not included in the prep or cook time. The cake slices cleanest when it’s fully cool; give it at least an hour on the rack.