If you love banana pudding and you love pound cake, this Banana Pudding Pound Cake combines the best of both worlds in one irresistible slice. It’s buttery and dense like a classic pound cake, packed with sweet banana flavor, and finished with a creamy pudding-style glaze that tastes just like the dessert everyone grew up with.
Unlike basic banana cakes, this one has that signature pound cake richness—plus optional vanilla wafer crunch for the full banana pudding experience. Perfect for holidays, potlucks, Sunday dinners, or anytime you want a comforting, crowd-pleasing dessert.
Ingredients
Serves 12–14 (1 Bundt cake or 9×5 loaf + mini loaf)
Pound Cake Batter
- 1 cup (230g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk (or buttermilk for extra tenderness)
- 1 cup (240g) mashed ripe bananas (about 2–3 bananas)
- 1/2 cup (120g) sour cream (or Greek yogurt)
- Optional: 1/2 cup (60g) crushed vanilla wafers (fold in for “pudding” flavor)
Banana Pudding Glaze
- 1 (3.4 oz / 96g) box instant vanilla pudding mix
- 1 1/2 cups (360ml) cold milk
- 1/2 cup (120ml) heavy cream (or whipped topping for a shortcut)
- 1 teaspoon vanilla extract
- Optional: 1–2 tablespoons powdered sugar (for sweetness)
Topping (Optional but Recommended)
- Crushed vanilla wafers
- Banana slices (add right before serving)
- A light dusting of powdered sugar
Preparation Time
- Prep time: 20 minutes
- Bake time: 55–70 minutes
- Cooling time: 45–60 minutes
- Total time: About 2 hours
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 325°F (165°C). Grease and flour a Bundt pan (or line a 9×5 loaf pan with parchment).
Step 2: Mix Dry Ingredients
In a bowl, whisk flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
Beat butter and sugar for 3–4 minutes until light and fluffy. This step helps create a tender crumb.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing after each. Stir in vanilla.
Step 5: Add Banana and Sour Cream
Mix in mashed bananas and sour cream until combined.
Step 6: Combine Batter
Add dry ingredients in thirds, alternating with milk. Mix just until combined—do not overmix.
Fold in crushed vanilla wafers if using.
Step 7: Bake
Pour batter into the prepared pan and smooth the top.
Bake for 55–70 minutes (Bundt usually takes longer), until a toothpick comes out clean or with a few moist crumbs.
Step 8: Cool
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 9: Make the Banana Pudding Glaze
Whisk pudding mix with cold milk until thick (about 2 minutes).
Whip cream until soft peaks, then fold into the pudding. Stir in vanilla.
If you want it sweeter, add powdered sugar.
Step 10: Glaze and Garnish
Spread the pudding glaze over the cooled cake. Top with crushed wafers. Add banana slices right before serving.
Serving Suggestions
- Serve chilled for the most “banana pudding” flavor.
- Add extra wafers on the side for crunch.
- Pair with coffee, sweet tea, or a cold glass of milk.
- Serve with a scoop of vanilla ice cream for a special dessert plate.
- Make it party-ready by slicing and topping each piece with a wafer.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, 1/14 cake) |
|---|---|
| Calories | 390 |
| Protein | 6 grams |
| Total Fat | 18 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 52 grams |
| Sugars | 32 grams |
| Fiber | 2 grams |
| Sodium | 220 milligrams |
Nutritional Notes:
- Bananas add natural sweetness, potassium, and moisture to the cake.
- Using sour cream helps keep the crumb tender and rich.
- The pudding glaze adds classic banana pudding flavor without needing a full custard.
Tips for the Best Pound Cake
- Use very ripe bananas (brown-speckled) for the strongest flavor.
- Don’t overmix after adding flour—overmixing makes pound cake tough.
- Bake low and slow at 325°F for a moist, even bake.
- Cool completely before glazing so the topping doesn’t melt.
- Add banana slices only right before serving to keep them fresh.
Variations to Try
- Chocolate Chip Banana Pudding Cake: Fold mini chocolate chips into the batter.
- Caramel Version: Drizzle caramel sauce over the glaze for extra richness.
- Loaf Cakes: Bake in two loaf pans and reduce time to 45–55 minutes.
- Extra Banana Flavor: Add 1/2 teaspoon banana extract (optional).
- Lighter Topping: Use whipped topping folded into pudding for a quick glaze.
This Banana Pudding Pound Cake is a comforting, Southern-style dessert that brings big banana flavor and classic pudding sweetness in every bite. Moist, rich, and topped with a creamy glaze and vanilla wafer crunch, it’s the kind of cake that disappears fast at any gathering.
Whether you serve it chilled like banana pudding or room temp like a traditional pound cake, this recipe guarantees a soft, flavorful slice every time.
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