Banana Pudding Pound Cake: 10 Comforting Reasons to Bake

June 6, 2025

By:

Julia marin

There’s something incredibly comforting about a slice of banana pudding pound cake. I mean, think about it—you’re getting the rich, buttery goodness of a pound cake combined with the sweet, nostalgic flavors of banana pudding. It’s like a warm hug on a plate! This cake is perfect for those moments when you want to treat yourself or share something special with loved ones. The delightful aroma of bananas wafting through your kitchen while it bakes is simply irresistible. Plus, it’s a great way to use up those overripe bananas sitting on your counter, so don’t throw them out! Trust me, once you slice into this moist, flavorful cake, you’ll understand why it’s become a family favorite. So, let’s roll up our sleeves and get started on making the best banana pudding pound cake you’ll ever taste!

banana pudding pound cake - detail 1

Ingredients List

Gathering your ingredients is the first step to creating this delightful banana pudding pound cake. Here’s what you’ll need:

1 cup unsalted butter, softened: Make sure it’s soft enough to cream easily with the sugar—this adds such a lovely texture!
2 cups granulated sugar: This gives your cake the sweetness it needs, balancing beautifully with the bananas.
4 large eggs: You’ll want these at room temperature for the best mixing results.
3 ripe bananas, mashed: The riper, the better! Those dark spots are your friends, bringing out the natural sweetness.
1 teaspoon vanilla extract: This adds a wonderful depth of flavor. Don’t skimp on quality here!
3 cups all-purpose flour: This is the base of your cake, giving it that classic pound cake structure.
1 teaspoon baking powder: A little lift for your cake, making it nice and fluffy.
1/2 teaspoon baking soda: Helps balance the acidity of the bananas.
1/2 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
1 cup buttermilk: This adds moisture and a slight tang that complements the bananas perfectly. If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes!
1 package instant vanilla pudding mix: This is the secret ingredient that keeps your cake moist and adds that classic pudding flavor.
1 cup crushed vanilla wafers: These add a delightful crunch and a hint of nostalgia, reminiscent of the classic banana pudding.

With these ingredients ready to go, you’re all set to whip up something truly special. Don’t worry if you need to make substitutions; cooking should be enjoyable and accommodating to your needs! Let’s move on to how to bring all these wonderful components together.

How to Prepare Instructions

Now that we’ve got our ingredients lined up, let’s dive into the preparation of this scrumptious banana pudding pound cake! Follow these steps closely, and you’ll be rewarded with a delightful treat that’s sure to impress.

Preheat your oven: Start by preheating your oven to 350°F (175°C). This is super important, as a properly heated oven ensures even baking.
Prepare the bundt pan: Grease and flour a 10-inch bundt pan. This will help your cake release easily once it’s baked. I like to use a pastry brush to make sure every nook and cranny is coated!
Cream the butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 3-5 minutes. You want to incorporate air into the mixture, so don’t rush this step!
Add the eggs: Add the eggs one at a time, mixing well after each addition. This helps to ensure even mixing and prevents the batter from curdling.
Mix in the bananas and vanilla: Stir in the mashed bananas and vanilla extract until everything is well combined. The smell at this point is heavenly!
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
Alternate dry ingredients and buttermilk: Gradually add the dry mixture to the banana mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—overmixing can make the cake dense!
Fold in the pudding mix and wafers: Gently fold in the instant vanilla pudding mix and crushed vanilla wafers. This step adds moisture and a delightful texture.
Pour into the pan: Carefully pour the batter into the prepared bundt pan, spreading it evenly. Give it a gentle shake to level it out.
Bake the cake: Bake in the preheated oven for 60-70 minutes. Keep an eye on it after the 60-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top starts to brown too much, you can tent it with aluminum foil for the last few minutes.
Cool the cake: Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is key for maintaining its shape!

There you have it! Follow these steps, and you’ll create a wonderfully moist and flavorful banana pudding pound cake that’s sure to be a hit. Just be patient while it cools because the aroma coming from your kitchen will be hard to resist! Enjoy every moment of this baking adventure.

Why You’ll Love This Recipe

Simple Preparation: This recipe is straightforward and doesn’t require any fancy techniques, making it perfect for cooks of all skill levels!
Comforting Flavors: The combination of rich pound cake and sweet banana pudding is like a warm hug, perfect for any time you’re craving something cozy.
Versatile Adjustments: Whether you need to swap ingredients for dietary reasons or just want to experiment, this recipe is flexible. You can easily make it lighter or dairy-free!
Great for Any Occasion: This cake is a fantastic choice for family gatherings, potlucks, or even just a special treat at home. Everyone loves it!
Deliciously Moist: Thanks to the bananas and pudding mix, every slice is moist and flavorful, ensuring that you won’t have any dry cake here!
Perfect for Leftovers: If you have any cake left (which is rare!), it keeps well for days, making it a great make-ahead dessert!

Tips for Success

To help you achieve the best banana pudding pound cake possible, here are some tried-and-true tips that I’ve gathered over the years. Following these pointers will make your baking experience smoother and ensure delicious results!

Mixing Matters: When creaming the butter and sugar, take your time. The more air you incorporate, the fluffier your cake will be. Use an electric mixer if you have one—it makes the job easier!
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps them combine better, resulting in a smoother batter. If you’re short on time, you can place eggs in warm water for a few minutes to speed up the process.
Measure Carefully: Baking is a science! Use the spoon-and-level method for measuring flour—spoon it into your measuring cup and level it off with a knife. This prevents packing and ensures you don’t end up with a dense cake.
Don’t Overmix: When combining the wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a tough cake, and we want tender, moist slices!
Cooling Wisely: Let the cake cool in the pan for the recommended time. This allows it to set properly and makes it easier to remove without breaking. Use a gentle touch when inverting it onto the wire rack.
Ingredient Substitutions: If you’re looking for a lighter version, feel free to swap light butter and sugar alternatives. For a dairy-free cake, almond milk can replace buttermilk, as mentioned earlier. Just remember, adjustments may slightly change the texture or flavor but can be equally delicious!
Safety First: Always keep an eye on your cake as it bakes, especially towards the end of the baking time. Ovens can vary, and you want to avoid overbaking. If you notice the top browning too quickly, tent it loosely with aluminum foil.
Serving Suggestions: This cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh banana slices or crushed vanilla wafers on top make for a lovely presentation, too!

With these tips in hand, you’re well on your way to creating a banana pudding pound cake that will impress your family and friends. Happy baking!

Variations

If you’re feeling adventurous, there are plenty of fun ways to switch up this banana pudding pound cake recipe! Here are some variations that can add a personal touch or cater to different tastes:

Nuts Galore: For a delightful crunch, consider folding in 1 cup of chopped walnuts or pecans into the batter. They add a lovely texture and nutty flavor that pairs beautifully with the bananas.
Chocolate Lovers: If you’re a chocolate fan, try adding 1 cup of chocolate chips into the batter. They’ll melt into the cake, creating delicious pockets of chocolate goodness in every slice!
Different Pudding Flavors: Feel free to swap out the instant vanilla pudding mix for different flavors. Chocolate pudding, butterscotch, or even banana pudding mix can offer a unique twist on the classic recipe.
Spice It Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that complements the bananas beautifully, especially during the cooler months.
Fruity Additions: Mix in some chopped dried fruits like raisins or cranberries for a pop of sweetness and color. Fresh blueberries or strawberries can also be a delightful addition to the batter.
Lemon Zest: For a fresh, zesty kick, add the zest of one lemon to the batter. This brightens up the flavors and adds a lovely aromatic element to the cake.
Gluten-Free Option: If you need a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure to check that your pudding mix is also gluten-free!

These variations are a great way to make the recipe your own and keep things exciting in the kitchen. Don’t be afraid to experiment and find your favorite combination! Happy baking!

Serving Suggestions

Now that you’ve baked this delightful banana pudding pound cake, let’s talk about how to serve it for the best experience! This cake is delicious on its own, but a few simple additions can elevate it to a whole new level.

Whipped Cream: A dollop of freshly whipped cream on top adds a light, airy touch that perfectly complements the rich flavors of the cake. You can even sweeten it with a bit of powdered sugar or a splash of vanilla extract for extra flavor!
Ice Cream: For a truly indulgent treat, serve slices of the cake with a scoop of vanilla ice cream. The creamy texture and cold temperature create a wonderful contrast with the warm, moist cake.
Fresh Fruit: Slices of fresh bananas or a handful of berries can brighten up your plate. They add a pop of color and a refreshing taste that balances the sweetness of the cake.
Crushed Vanilla Wafers: Sprinkle some crushed vanilla wafers on top for a delightful crunch and a touch of nostalgia. It’s a fun way to nod to classic banana pudding!
Coffee or Tea: This cake pairs beautifully with a warm cup of coffee or tea. The rich flavors of the cake and the comforting warmth of the beverage make for a perfect afternoon treat.
Caramel Drizzle: For a decadent flair, drizzle some warm caramel sauce over the top before serving. It not only looks stunning but also adds a rich, buttery flavor that complements the cake wonderfully.

With these serving suggestions, you can create a simple yet delightful dessert experience that’s sure to impress your family and friends. Enjoy every bite of your banana pudding pound cake, and don’t forget to share the love!

Storage & Reheating Instructions

After enjoying your delicious banana pudding pound cake, you might have some leftovers (if you’re lucky!). Here’s how to store and reheat it to keep every slice as delightful as the first.

Storing Leftovers: To keep your cake fresh, wrap it tightly in plastic wrap or aluminum foil. This helps prevent it from drying out and keeps it moist. If you prefer, you can also store it in an airtight container. Make sure to keep it at room temperature for up to 3 days. If you need to store it longer, pop it in the fridge where it can last for about a week.

Freezing for Later: If you want to save some for a special occasion, you can freeze the banana pudding pound cake! Just wrap individual slices securely in plastic wrap, then place them in a freezer-safe bag or container. This way, you can pull out just what you need later on. It’ll keep well in the freezer for up to 2 months.

Reheating Tips: When you’re ready to enjoy your cake again, simply take it out of the fridge or freezer. If it’s frozen, let it thaw in the refrigerator overnight. For a slice that warms up beautifully, you can pop it in the microwave for about 15-20 seconds. Just be sure to check it so it doesn’t overheat! Alternatively, you can warm it in the oven at 300°F (150°C) for about 10-15 minutes. This method helps retain its lovely texture and flavor.

With these storage and reheating tips, you can savor your banana pudding pound cake long after it’s out of the oven. Enjoy every delicious bite, even on day two or three! Happy baking!

Nutritional Information

As with any recipe, the nutritional information can vary based on the specific ingredients and brands you use, so keep that in mind. The following values are approximate and meant to give you a general idea:

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 210mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 85mg

It’s important to consider your own dietary needs and preferences when enjoying this banana pudding pound cake. Whether you’re watching your sugar intake, looking for healthier fats, or just trying to balance your meals, feel free to make adjustments to suit your lifestyle. Enjoy your baking journey and the delicious results!

FAQ Section

Can I use fresh bananas instead of mashed ones?
While mashed bananas work best for this recipe, you can use fresh bananas in a pinch. Just mash them well to ensure they blend into the batter smoothly. The riper the bananas, the sweeter your cake will be!

How should I store leftover banana pudding pound cake?
To keep your cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week or freeze individual slices for up to 2 months!

What can I substitute for buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes. This works beautifully in the cake!

How do I know when my cake is done baking?
The best way to check is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your banana pudding pound cake is ready to come out of the oven. If it’s still wet, give it a few more minutes.

Can I add more flavor to the cake?
Absolutely! Feel free to experiment by adding spices like cinnamon or nutmeg, or even folding in chocolate chips or nuts. These additions can take your banana pudding pound cake to a whole new level of deliciousness!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.