This Banana pudding pound cake is a twist on the classic Southern treat but in a moist, sweet and tender pound cake package.
PREPARATION TIME:
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Cooling Time: 1 hour 40 minutes
Total Time: 3 hours 30 minutes
Ingredients
For the Cake:
- 3 cups cake flour
- 1-3 ounce package banana pudding mix
- 1 teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 1 cup sour cream
- ½ cup ripe banana (or 1 medium banana) mashed
- 1 tablespoon banana extract
- 1 tablespoon vanilla extract
- 1 heaping cup Nilla wafers (about 20 wafers) crushed
For the Glaze:
- 1 1/4 cup confectioner’s sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon banana extract
- 1 1/2 teaspoon vanilla extract
- 1 1/2 tablespoon milk
Instructions
For the Cake:
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Sift together cake flour, banana pudding mix, sea salt, and baking soda.
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Preheat oven to 325F. Place the rack in the middle position. Liberally coat a 12-cup Bundt pan with nonstick baking spray.
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In a stand mixer with paddle attachment, mix butter and sugar on high until pale yellow and fluffy, about 4 minutes.
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Lower 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.
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Turn the mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
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Lastly, add sour cream, mashed banana, and both extracts and mix until just combined. Turn off mixer.
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Pour cake batter into the prepared Bundt pan. Top with three-quarters of crushed Nilla wafers, reserving the rest for the top.
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Bake for about 90-95 minutes, until golden brown and a toothpick inserted comes out with a few moist crumbs attached. Rotate cake halfway through baking.
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Cool in pan on a wire rack for 20 minutes, then invert the cake onto a serving platter to continue cooling, for at least an hour before glazing and serving.
For the Glaze:
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Add confectioner’s sugar and salt to a small bowl.
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Combine milk and extracts in a separate small bowl.
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While whisking, slowly add milk mixture to sugar until thick and smooth, whisking out any lumps.
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Drizzle glaze onto the cooled cake.
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Before the glaze sets, add the remaining crushed Nilla wafers on top.
Notes
- 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.
- 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!
- 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.
- 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.
- 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!
Nutrition
- Calories: 485kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 293mg | Potassium: 91mg | Fiber: 1g | Sugar: 49g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
