A Moist, Southern-Inspired Dessert Filled with Classic Banana Pudding Flavor
Looking for the ultimate showstopping dessert that’s rich, creamy, and bursting with nostalgic flavor? This Banana Pudding Pound Cake combines the buttery density of a traditional pound cake with layers of velvety banana cream filling, fresh banana slices, and crunchy vanilla wafers for the perfect balance of texture and flavor. Whether you’re hosting a family gathering, potluck, or simply treating yourself, this cake is bound to impress!
Let’s dive into this comforting Southern classic and learn how to make it from scratch—step by step!
Tools You’ll Need, Serving Size, and Cooking Time
Before you begin, gather these kitchen essentials to streamline your process.
Tools Required:
- 3 x 8-inch round cake pans (or 2 x 9-inch pans)
- Mixing bowls (large and medium)
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Wire cooling rack
- Serrated knife (for leveling layers)
- Offset spatula (for frosting)
Serves:
12–14 people
Total Time:
- Prep Time: 30 minutes
- Bake Time: 30–35 minutes
- Cooling + Assembly: 1 hour
- Total: ~2 hours
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 cup buttermilk
For the Banana Pudding Cream Filling:
- 1 package (3.4 oz) instant banana cream pudding mix
- 1½ cups cold milk
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Decorating:
- Vanilla wafers or butter cookies
- Fresh banana slices (add just before serving)
- Whipped cream (optional)
Step-by-Step Instructions
Step 1: Make the Pound Cake Batter
Start by preheating your oven to 325°F (163°C). Grease and flour your cake pans thoroughly to prevent sticking and ensure easy removal.
In a large bowl, use an electric mixer to cream the softened butter, oil, and granulated sugar until light and fluffy. This step is key for building structure and incorporating air into the batter. It should take about 4–5 minutes.
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for an added boost of flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry mixture. Be careful not to overmix—just combine until smooth.
Finally, fold in the mashed bananas. The batter will be thick and luscious, with little banana specks throughout.
Step 2: Bake the Cake
Divide the batter evenly between your prepared pans. Gently tap each pan on the counter to release any air bubbles.
Place the pans in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven and pan size.
Once done, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before assembling.
Step 3: Make the Banana Pudding Cream Filling
While the cakes are cooling, prepare your banana pudding cream.
In a mixing bowl, whisk the banana pudding mix with cold milk until thick—this usually takes about 2 minutes. Set it aside to firm up slightly.
In another bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will add stability and richness to the pudding.
Gently fold the whipped cream into the pudding mixture. The result should be light, fluffy, and packed with banana flavor.
Step 4: Assemble the Cake
Once your cake layers are completely cool, use a serrated knife to level them if necessary.
Place the first layer on your serving platter. Spread a generous amount of banana pudding filling evenly on top. Repeat with the second and third layers.
Use the remaining filling to frost the outside of the cake, or switch to stabilized whipped cream for a more polished look.
Step 5: Decorate
Decorate the cake with vanilla wafers or butter cookies along the sides and top for a fun, nostalgic crunch.
Just before serving, add fresh banana slices for garnish. This ensures they don’t brown before presentation.
Top with whipped cream if desired for extra flair.
Tips for Banana Pudding Pound Cake Success
- Use Very Ripe Bananas: The more ripe, the better. Black-spotted bananas provide maximum sweetness and flavor.
- Don’t Skip the Creaming Step: Creaming the butter, oil, and sugar until fluffy is crucial for a tender crumb.
- Let the Cake Cool Completely: If the cake is even slightly warm, the pudding filling can melt and become messy.
- Chill Before Slicing: For clean cuts and firm layers, chill the cake in the fridge for at least 30 minutes before serving.
- Add Bananas Last: Always add fresh banana slices right before serving to prevent browning.
Serving and Storage Tips
Serving Suggestions:
- Serve chilled or at room temperature.
- Garnish each slice with extra whipped cream and a vanilla wafer for a charming presentation.
Storage Instructions:
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: You can freeze the unfrosted cake layers wrapped in plastic and foil for up to 2 months. Thaw before assembling.
- Avoid Soggy Cookies: If decorating with vanilla wafers, add them just before serving to maintain crunch.
Frequently Asked Questions (FAQ)
1. Can I make this cake a day ahead?
Absolutely. In fact, it tastes even better the next day after the flavors meld. Just be sure to add the banana slices and cookies right before serving.
2. Can I use boxed cake mix instead?
You can, but the texture and flavor won’t be as rich and buttery as this from-scratch version. The real magic is in the homemade pound cake base.
3. How do I prevent the banana slices from browning?
Wait until just before serving to add them. You can also brush the slices lightly with lemon juice to slow oxidation.
4. What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5–10 minutes before using.
5. Can I use a Bundt pan instead of round cake pans?
Yes, though it becomes more of a traditional pound cake. Just layer the banana pudding as a topping or filling between slices instead.
Conclusion
This Banana Pudding Pound Cake is the ultimate fusion of two Southern favorites: buttery pound cake and creamy banana pudding. With its layers of moist banana cake, luscious pudding filling, and nostalgic cookie crunch, it’s a dessert that’s made to be shared and savored.
Whether you’re serving this at Sunday supper, a family reunion, or a holiday celebration, it’s sure to leave guests asking for seconds. The combination of flavors and textures is timeless and comforting—just like grandma used to make.
Ready to wow your friends and family with this crowd-pleasing dessert? Head to the kitchen and give this Banana Pudding Pound Cake a try. You won’t regret it!
