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Banana Pudding Pound Cake is a perfect fusion of two beloved desserts: the classic banana pudding and a rich, buttery pound cake. The banana flavor is infused into the cake, and the creamy pudding layers make it irresistibly decadent! Here’s a recipe to make this delightful dessert:
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 1 tsp banana extract (optional, for extra banana flavor)
- 4 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream or buttermilk (for moisture)
For the Banana Pudding:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- A pinch of salt
For Assembly:
- 1 package vanilla wafer cookies
- Whipped cream or whipped topping (optional, for serving)
Instructions:
1. Prepare the cake:
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and banana extract (if using).
- Gradually add the dry ingredients, alternating with the mashed bananas and sour cream (or buttermilk), beginning and ending with the flour mixture. Stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the banana pudding:
- In a saucepan, combine the milk and heavy cream over medium heat. Heat until it just begins to simmer (do not boil).
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, vanilla extract, and salt.
- Gradually pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Then slowly pour the egg mixture back into the saucepan with the remaining milk.
- Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 3-5 minutes.
- Remove from heat and let it cool for a few minutes before transferring to a bowl. Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until fully cooled, about 2 hours.
3. Assemble the cake:
- Once the pound cake is fully cooled, slice it into layers or cubes, depending on your preference for serving.
- To assemble, start with a layer of pound cake at the bottom of a serving dish or individual bowls. Top with a spoonful of the banana pudding and a few crushed vanilla wafer cookies.
- Repeat the layers until all components are used, ending with a layer of banana pudding on top.
- Optional: Top with whipped cream and garnish with banana slices or extra vanilla wafer cookies for a festive touch.
4. Serve and enjoy:
- Allow the cake to chill in the fridge for a bit so the flavors meld together. Serve chilled or at room temperature!
Optional Variations:
- Banana slices: Layer fresh banana slices between the cake and pudding layers for added texture and freshness.
- Chocolate chips: Add a sprinkle of mini chocolate chips between the layers for a fun twist!
This Banana Pudding Pound Cake is a decadent dessert that’s perfect for special occasions, holiday dinners, or whenever you want to treat yourself to something special.
Do you think this would be a hit at your next gathering or just a cozy treat for yourself?
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