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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:

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  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. 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.
  6. Pour the batter into the prepared Bundt pan and smooth the top.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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:

  1. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
  2. Gently fold in the whipped cream or whipped topping until well combined.

For the Whipped Cream Topping:

  1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembly:

  1. Once the pound cake has cooled completely, slice it horizontally into two layers.
  2. Place the bottom layer of the cake on a serving platter.
  3. Spread a layer of the banana pudding mixture over the bottom cake layer. If desired, add sliced bananas on top.
  4. Place the second layer of cake on top of the pudding layer.
  5. Frost the top of the cake with the whipped cream topping.
  6. Optional: Garnish with additional sliced bananas or vanilla wafer cookies.
  7. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
  8. 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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By uvu44

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