A Delectable Southern Delight – Banana Pudding Pound Cake
There’s something irresistible about the marriage of classic Southern desserts with a touch of creative innovation. Banana Pudding Pound Cake brings the beloved flavors of banana pudding into the world of rich, buttery pound cakes, resulting in a dessert that’s sweet, tender, and full of nostalgic charm. Whether it’s a family gathering, a weekend treat, or a potluck favorite, this cake is sure to win hearts and taste buds alike.
Why Banana Pudding Pound Cake?
Banana pudding has long been a staple of Southern cuisine, known for its creamy texture, sweet banana flavor, and the comforting crunch of vanilla wafers. By transforming this into a pound cake, you get a dessert that’s portable, sliceable, and irresistibly moist. The addition of banana pudding mix to the batter not only enhances the flavor but also contributes to its tender crumb.
What Makes This Recipe Unique?
This recipe stands out because it doesn’t just mimic the flavors of banana pudding; it truly incorporates them. From the banana pudding mix in the batter to the crushed Nilla wafers that provide delightful texture, every element works in harmony. Plus, the banana extract and real mashed bananas add layers of authentic banana flavor.
The Secret to the Perfect Pound Cake
To achieve a pound cake that’s perfectly moist and tender, it’s all about the technique and ingredients:
Room Temperature Ingredients: Starting with room temperature butter, eggs, and sour cream ensures a smooth batter that’s evenly mixed.
Proper Mixing: Overmixing can lead to a dense cake. Incorporate dry ingredients slowly and stop mixing as soon as everything is combined.
Baking Time and Temperature: Baking at 325°F ensures the cake cooks evenly without becoming dry. Rotating the pan halfway through helps avoid uneven baking.
Ingredient Spotlight
For the Cake:
Cake Flour: Provides a delicate texture, making the cake light and tender.
Banana Pudding Mix: Intensifies the banana flavor while adding moisture.
Unsalted Butter: Creates a rich and creamy base for the batter.
Sour Cream: Adds tanginess and keeps the cake moist.
Mashed Banana: Enhances the natural banana flavor and adds a soft texture.
Nilla Wafers: Crushed wafers add a nostalgic crunch and complement the banana flavor.
For the Glaze:
Confectioner’s Sugar: Forms the base of the glaze, providing sweetness and a smooth texture.
Banana Extract: Amplifies the banana notes in the glaze.
Milk: Helps achieve the perfect consistency for drizzling.
Tips for Success
Prepare Your Pan: Use a high-quality Bundt pan and coat it liberally with nonstick baking spray to ensure the cake releases cleanly.
Mash Bananas Well: Overripe bananas are ideal. Mash them thoroughly to avoid chunks in your cake.
Don’t Rush Cooling: Allow the cake to cool completely before adding the glaze. This ensures the glaze sets beautifully on top.
Store Properly: Keep the cake covered at room temperature for up to 3 days or refrigerate for extended freshness.
Pairing Suggestions:
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more indulgent treat, serve with fresh banana slices and caramel drizzle.
Nutritional Insights:
While this cake is undoubtedly a treat, it’s good to know the nutritional breakdown for mindful indulgence. Each slice provides about 485 calories, with a balance of carbohydrates, fats, and protein. It’s perfect for sharing with family and friends!
Simplified Recipe
Ingredients:
Cake:
3 cups cake flour
1 (3 oz) package banana pudding mix
1 tsp fine sea salt
¼ tsp baking soda
1½ cups unsalted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream
½ cup mashed ripe banana (about 1 medium banana)
1 tbsp banana extract
1 tbsp vanilla extract
1 heaping cup crushed Nilla wafers (about 20 wafers)
Glaze:
1¼ cup confectioner’s sugar
¼ tsp fine sea salt
1 tsp banana extract
1½ tsp vanilla extract
1½ tbsp milk
Directions
For the Cake:
Preheat oven to 325°F. Grease a 12-cup Bundt pan with nonstick baking spray.
In a bowl, sift together cake flour, banana pudding mix, sea salt, and baking soda.
In a stand mixer, beat butter and sugar on high speed until fluffy, about 4 minutes.
Reduce speed to medium. Add eggs one at a time, mixing well after each addition.
Gradually add dry ingredients in two batches, mixing on low speed. Do not overmix.
Fold in sour cream, mashed banana, banana extract, and vanilla extract until just combined.
Pour batter into the prepared pan. Sprinkle with ¾ of the crushed Nilla wafers.
Bake for 90-95 minutes, rotating the pan halfway through. Cake is done when a toothpick comes out with a few moist crumbs.
Cool in the pan for 20 minutes. Invert onto a wire rack and cool completely before glazing.
For the Glaze:
In a small bowl, whisk together confectioner’s sugar and sea salt.
In another bowl, mix milk with banana and vanilla extracts.
Gradually add milk mixture to sugar, whisking until smooth.
Drizzle over the cooled cake and sprinkle with remaining crushed Nilla wafers..