Why You’ll Love This Cake
This banana pudding pound cake takes the best of two worlds — the buttery, dense comfort of a traditional pound cake and the sweet banana‑custard vibes of banana pudding. It’s moist yet substantial, ideal for dessert, brunch, or a cozy coffee‑time treat.
The addition of banana (for natural fruit flavor) plus banana‑pudding mix (for extra sweetness and that nostalgic pudding taste) gives each slice depth and a slightly creamy banana punch — making it more interesting than a regular banana bread or pound cake. The BakerMama+2Grandbaby Cakes+2
Recipe Overview
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Prep Time: ~ 20 minutes
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Bake Time: ~ 90–100 minutes (depending on pan)
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Cooling Time: ~ 15 minutes + complete cool down before slicing
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Yield: ~ 12–16 slices (in a standard 9×5″ loaf pan or 10‑cup Bundt pan)
Ingredients
For the Cake Batter
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1 cup (2 sticks) unsalted butter, softened to room temperature The BakerMama+1
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2 cups granulated sugar The BakerMama+1
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5 large eggs, room temperature The BakerMama+1
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1 cup whole milk The BakerMama+1
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1 teaspoon vanilla extract The BakerMama+1
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3 cups all-purpose flour The BakerMama+1
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1 (3.4 oz) package instant banana‑pudding mix (dry) The BakerMama+1
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½ teaspoon baking powder The BakerMama+1
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¼ teaspoon salt The BakerMama+1
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2 medium‑ripe bananas, mashed (about ½ to ¾ cup) — for natural banana flavor and moisture Lenox Bakery+1
Optional Icing / Glaze (banana‑pudding inspired)
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4 oz cream cheese, softened Lenox Bakery+1
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2 tablespoons powdered sugar Lenox Bakery+1
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¼ cup heavy cream (or cold milk) Lenox Bakery+1
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1–2 tablespoons banana pudding dry mix (optional — for extra banana‑pudding flavor in the icing) Lenox Bakery+1
