Are you a fan of banana pudding and pound cake? If you answered yes, then you’re in for a treat with this recipe for banana pudding pound cake! This dessert combines the best of both worlds and is perfect for any occasion, whether it’s a family gathering or a potluck with friends. It’s also an excellent way to use up any ripe bananas you have lying around. So, roll up your sleeves and let’s get baking!
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1 cup milk
- 1 (3.4-ounce) package instant vanilla pudding mix
Instructions:
- Preheat your oven to 350°F. Grease and flour a 10-inch tube pan.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the mashed bananas and milk.
- Stir in the instant pudding mix.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Each serving of banana pudding pound cake (1/12th of the cake) contains approximately:
- Calories: 474
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 121mg
- Sodium: 300mg
- Total Carbohydrates: 70g
- Dietary Fiber: 1g
- Sugars: 43g
- Protein: 6g
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour and 30 minutes
Equipment:
- 10-inch tube pan
- Mixing bowls
- Whisk
- Mixing spoon
Serving Suggestions:
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for a sweet treat after dinner or as a snack with your afternoon tea or coffee.
Variations:
Here are some fun variations you can try with this recipe:
- Add chopped nuts, such as pecans or walnuts, to the batter for some extra crunch and flavor.
- Drizzle a simple glaze made of powdered sugar and milk over the cooled cake for added sweetness.
- Substitute the vanilla pudding mix with banana or banana cream-flavored pudding mix for even more banana flavor.
Substitutions:
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- Use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Substitute the all-purpose flour with cake flour for a lighter and fluffier cake.
- Use almond or coconut milk instead of regular milk for a dairy-free version of the cake.
- Replace the vanilla extract with almond or banana extract for a different flavor profile.
Storage:
You can store this cake at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 3 days. Alternatively, you can freeze the cake (whole or in slices) for up to 2 months. Thaw the cake at room temperature before serving.
Tips:
- Make sure your butter is softened to room temperature before using it in the recipe.
- Mash your bananas well to ensure they’re fully incorporated into the batter.
- Don’t overmix the batter once you’ve added the dry ingredients, as this can result in a tough cake.
- Use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
Notes:
This recipe makes a large cake, so it’s perfect for feeding a crowd. You can also divide the batter into two smaller pans and freeze one for later.
Frequently Asked Questions:
Here are some common questions and answers about this recipe:
- Can I use a bundt pan instead of a tube pan?
- Yes, you can use a bundt pan instead of a tube pan. Just make sure to grease and flour the pan well, and adjust the baking time as needed.
- Do I have to use instant pudding mix?
- No, you can use regular pudding mix, but you’ll need to cook it according to the package instructions before adding it to the batter.
- Can I make this cake ahead of time?
- Yes, you can make this cake ahead of time and store it in the fridge or freezer until you’re ready to serve it. Just make sure to wrap it tightly to prevent it from drying out.
Final Thoughts:
This recipe for banana pudding pound cake is a fun twist on a classic dessert that’s sure to please any crowd. It’s easy to make and can be customized to suit your taste preferences. Whether you’re a fan of bananas or pound cake (or both!), this recipe is a must-try. So, what are you waiting for? Get baking and enjoy!