Buttermilk Banana Pudding Pound Cake

Buttermilk Banana Pudding Pound Cake

Buttermilk Banana Pudding Pound Cake is a rich, moist dessert that combines the classic flavors of banana pudding with the dense, buttery texture of a traditional pound cake. The buttermilk keeps the cake tender while ripe bananas add natural sweetness and depth, making it perfect for family gatherings or special occasions.

Ingredients: 1 cup unsalted butter softened, 2½ cups granulated sugar, 4 large eggs room temperature, 1 box (3.4 ounces) instant banana pudding mix, 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup buttermilk, 1½ cups mashed ripe bananas (about 3–4 bananas), and 1 teaspoon vanilla extract.

Optional glaze: 1 cup powdered sugar and 2–3 tablespoons milk or banana-flavored cream.

To prepare the cake, preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the banana pudding mix, flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.

Mix in the mashed bananas and vanilla extract until just combined.

Pour the batter evenly into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

If using the glaze, whisk together the powdered sugar and milk until smooth, then drizzle over the cooled cake before serving.