This Easy Banana Pudding Pound Cake combines the nostalgic flavor of banana pudding with the rich, buttery texture of a traditional pound cake. Featuring ripe bananas, a hint of vanilla, and a tender crumb, this bundt-style cake is perfect for sharing or indulging in a comforting dessert.

Why You’ll Love This Recipe

This cake is a crowd-pleaser with its moist, dense texture and naturally sweet banana flavor. The addition of sour cream enhances the richness while keeping the cake ultra moist. It’s simple to make yet feels special enough for holidays, potlucks, or family gatherings. No frosting needed—just bake, cool, slice, and enjoy!

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 ripe bananas, mashed
½ cup sour cream
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda

directions

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and mashed bananas until combined.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15–20 minutes before inverting onto a wire rack to cool completely.
Slice and serve plain or with whipped cream or a simple glaze if desired.

Servings and timing

This recipe yields approximately 12 to 14 servings.
Preparation time: 20 minutes
Baking time: 60–70 minutes
Cooling time: 1 hour
Total time: Around 2 hours

Variations

Add Mix-ins: Stir in ½ cup of chopped walnuts, pecans, or mini chocolate chips for extra flavor and texture.
Glazed Finish: Drizzle with a vanilla glaze or cream cheese icing for added sweetness.
Banana Foster Twist: Serve slices with caramelized bananas and a splash of rum sauce.
Layered Treat: Split the cake horizontally and add banana pudding between layers for an even richer dessert.
Mini Cakes: Use mini bundt pans or loaf pans and adjust baking time accordingly for individual servings.

storage/reheating

Store the pound cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage—up to 1 week.
To freeze, wrap individual slices or the entire cake tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
To reheat, allow the cake to come to room temperature or microwave slices for 10–15 seconds.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas are perfect as they add more sweetness and moisture to the cake.

What type of sour cream should I use?

Full-fat sour cream works best for richness, but low-fat can be used in a pinch.

Can I substitute yogurt for sour cream?

Yes, plain Greek yogurt is a great substitute with a similar texture and tang.

Why is my cake too dense?

Be sure not to overmix the batter and measure your ingredients accurately.

Can I add banana pudding mix to the batter?

This recipe does not use pudding mix, but you can experiment by adding a small amount for enhanced flavor and texture.

What’s the best way to mash bananas?

Use a fork or potato masher until mostly smooth. Some small chunks are fine and add texture.

Can I bake this in a regular loaf pan?

Yes, but you’ll need to adjust the baking time and possibly divide the batter between two pans.

Do I need to use a glaze or frosting?

No, the cake is delicious on its own, but a glaze or dollop of whipped cream is a nice touch.

How do I know when the cake is fully baked?

Insert a toothpick or skewer in the center. It should come out clean or with only a few moist crumbs.

Can I make this cake ahead of time?

Yes, it tastes great the next day. Make it 1–2 days in advance and store covered until ready to serve.

Conclusion

This Easy Banana Pudding Pound Cake is the ultimate comfort dessert that brings together the best of banana pudding and classic pound cake in one easy recipe. With its rich texture, warm banana flavor, and simple preparation, it’s sure to become a family favorite. Whether for a casual treat or a special occasion, this cake never disappoints.