Banana Pudding Pound Cake is a delightful dessert that combines the flavors of banana pudding with the rich texture of a classic pound cake. Here’s a recipe to create this mouthwatering treat:
Ingredients:
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream or Greek yogurt
For the Banana Pudding Layer:
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup whipped cream or whipped topping
- Sliced bananas (optional)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
For the Pound Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with mashed bananas and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Banana Pudding Layer:
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Gently fold in the whipped cream or whipped topping until well combined.
For the Whipped Cream Topping:
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly:
- Once the pound cake has cooled completely, slice it horizontally into two layers.
- Place the bottom layer of the cake on a serving platter.
- Spread a layer of the banana pudding mixture over the bottom cake layer. If desired, add sliced bananas on top.
- Place the second layer of cake on top of the pudding layer.
- Frost the top of the cake with the whipped cream topping.
- Optional: Garnish with additional sliced bananas or vanilla wafer cookies.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Slice and serve your delicious Banana Pudding Pound Cake!
Enjoy this indulgent dessert that combines the best of both worlds – banana pudding and pound cake!
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