Description
This Easy Banana Pudding Pound Cake is rich, moist, and packed with real banana flavor. With a soft, tender crumb and hints of vanilla, this bundt-style pound cake brings together the comforting essence of banana pudding in a simple, elegant dessert perfect for any occasion.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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3 ripe bananas, mashed
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1/2 cup sour cream
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla extract and mashed bananas.
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In a separate bowl, whisk together flour, baking powder, and baking soda.
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Gradually add dry ingredients to the wet mixture, alternating with sour cream.
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Mix just until combined, then pour batter into the prepared bundt pan.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Allow cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
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Slice and serve, or top with whipped cream or vanilla glaze for extra flair.
Notes
Best made with very ripe bananas for maximum flavor.
Add chopped nuts or chocolate chips for a fun twist.
Can be made a day in advance—just wrap tightly for freshness.
