Banana Pudding Pound Cake - Best Fresh Recipes

‍ Instructions

Preheat your oven to 325 °F (165 °C).
Grease and flour a standard 9×5″ loaf pan — or if using a Bundt pan, grease thoroughly. The BakerMama+1

In a large bowl (or stand mixer), beat the softened butter and sugar until light and fluffy — about 3–5 minutes. This helps create a tender crumb. Lenox Bakery+1

In a separate bowl, whisk together flour, banana‑pudding mix, baking powder, and salt.
Add the dry ingredients to the wet mixture gradually, mixing just until combined — avoid over‑mixing.
Fold in the mashed bananas last, to ensure even distribution without overworking the batter. Lenox Bakery+1

Pour the batter into the prepared pan and smooth the top.
Bake for ~90–100 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Because of the banana/pudding mix, the cake will be moist — don’t expect a super dry crumb.
If top starts browning too quickly, tent with foil for the last 15–20 minutes of baking.

Let the cake cool in the pan about 10–15 minutes. Then remove and transfer to a wire rack to cool completely before icing or slicing. Cooling fully helps avoid a soggy cake.

While the cake cools, beat softened cream cheese until smooth. Add powdered sugar, then gradually add heavy cream (or cold milk) until you reach a thick but pourable glaze consistency.
(Optional) Stir in a small bit of the dry banana‑pudding mix for extra banana pudding flavor.
Once cake is cooled, drizzle or spread the icing over the top.

Tips & Variations

Very ripe bananas work best: The more spotted and sweet, the deeper the banana flavor.
Room‑temperature ingredients: Butter, eggs, milk — all should be at room temp to ensure smooth mixing and tender crumb.
Pan choice matters: A loaf pan yields a more classic pound cake; a Bundt pan gives a show‑stopping presentation.
Glaze or not: The cake is delicious on its own; the banana‑pudding icing adds a sweet, creamy finish but isn’t necessary.
Storing: This cake stays moist for days. Store wrapped at room temperature for up to 3–4 days, or refrigerate if iced. You can also freeze slices for up to 2–3 months — thaw before serving.

As dessert: Slice thick wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream — the banana‑pudding vibes pair beautifully.
For breakfast or brunch: Great alongside coffee or tea — it’s rich but not overly sweet.
Portable treat: The loaf version travels well for potlucks or gatherings.