Mile High Banana Pudding Pound Cake

Here is what you need to create this delicious Mile High Banana Pudding Pound Cake:

For the Pound Cake:

• 3 cups (360g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (240ml) sour cream
• 1 cup (226g) unsalted butter, softened
• 2 cups (500g) granulated sugar
• 4 large eggs, room temperature
• 1 ½ cups (360g) mashed ripe bananas (about 3 medium bananas)
• 1 tbsp vanilla extract

Banana Pudding Filling:

• 1 box (3.4 oz / 96g) instant banana pudding mix
• 1 ½ cups (420ml) cold milk
• ½ cup (120ml) heavy cream
• 1 tsp vanilla extract

Vanilla Wafer Crumble Topping:

• 1 cup crushed vanilla wafers
• 2 tbsp brown sugar
• 3 tbsp melted butter

Vanilla Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract

Directions

Follow these steps to create your Mile High Banana Pudding Pound Cake:

• Step 1: Preheat your oven to 325°F (165°C). Grease and flour two 8-inch or 9-inch round cake pans.
• Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4–5 minutes.
• Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
• Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
• Step 5: Gradually add the flour mixture to the banana mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined.
• Step 6: Divide the batter evenly between the prepared cake pans and smooth the tops.
• Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before transferring them to a wire rack.
• Step 8: For the banana pudding filling, whisk together the pudding mix, cold milk, heavy cream, and vanilla extract in a large bowl. Mix until thickened, about 2–3 minutes. Chill for at least 15 minutes.
• Step 9: For the crumble topping, combine crushed vanilla wafers, brown sugar, and melted butter in a bowl. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden and crispy. Let cool.
• Step 10: For the glaze, combine powdered sugar, milk, and vanilla extract until smooth and pourable.
• Step 11: To assemble, slice each cake in half horizontally if desired for 4 layers. Spread banana pudding between the layers. Frost the top and sides with a thin layer of pudding or whipped cream, if using.
• Step 12: Drizzle the vanilla glaze over the top and generously sprinkle the vanilla wafer crumble on top. Serve and enjoy!

FAQs

1. Can I use ripe bananas with brown spots for the cake?

Yes! Ripe bananas with brown spots provide the best flavor and sweetness for the cake.

2. How should I store the leftover cake?

Your cake can be stored in an airtight container in the refrigerator for up to 3–5 days.

3. Is it necessary to use heavy cream in the pudding filling?

While it adds richness, you can omit heavy cream and simply use milk if preferred.

4. Can I freeze the pound cake?

Yes, the unassembled pound cakes can be frozen for up to 3 months. Thaw before assembling with the filling.

5. What can I use instead of vanilla extract?

If you don’t have vanilla extract, you can use almond extract or skip it entirely for a different flavor.

Conclusion

The Mile High Banana Pudding Pound Cake is a showstopper dessert that combines comfort and elegance in one delicious slice. With its rich banana flavor, creamy pudding filling, and crunch from the vanilla wafers, it’s easy to see why this dessert is so beloved. Perfect for celebrations or weekend indulgence, this cake is sure to satisfy both banana lovers and cake enthusiasts alike. Try making it today and experience a slice of heaven!