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Banana Pudding Pound Cake Recipe

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4.1 from 7 reviews

This Banana Pudding Pound Cake combines the rich, moist texture of a traditional pound cake with the creamy, nostalgic flavors of banana pudding. With a moist banana-infused batter studded with crushed Nilla wafers and topped with a luscious banana-flavored glaze, this cake offers a delightful twist on two beloved desserts in one elegant Bundt cake. Perfect for gatherings or special occasions, it brings a comforting and indulgent treat to the table.

Ingredients

Cake

  • 3 cups cake flour
  • 1 (3-ounce) package banana pudding mix
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • 1 ½ cups unsalted butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup sour cream
  • ½ cup ripe banana (or 1 medium banana), mashed
  • 1 tablespoon banana extract
  • 1 tablespoon vanilla extract
  • 1 heaping cup Nilla wafers (about 20 wafers), crushed

Glaze

  • 2 ½ cups confectioner’s sugar
  • ¼ teaspoon fine sea salt, heaping
  • 2 teaspoons banana extract
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk (start with 2 and add up to 4 tablespoons if needed to reach desired consistency)

Instructions

  1. Prepare dry ingredients: Sift together cake flour, banana pudding mix, sea salt, and baking soda to ensure they are evenly combined and aerated for a light cake texture.
  2. Preheat oven and prepare pan: Preheat your oven to 325°F and position the rack in the middle. Generously coat a 12-cup Bundt pan with nonstick baking spray to prevent sticking during baking.
  3. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on high speed for about 4 minutes until the mixture is pale yellow and fluffy, which helps create a tender crumb.
  4. Add eggs: Reduce mixer speed to medium and incorporate the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Add dry ingredients: Lower the mixer speed to the lowest setting and gradually add the sifted dry ingredients in two parts, mixing gently to avoid overmixing which could toughen the cake.
  6. Add wet ingredients: Mix in the sour cream, mashed banana, banana extract, and vanilla extract just until combined. Stop the mixer to prevent overworking the batter.
  7. Add crushed wafers and bake: Pour the batter into the prepared Bundt pan, then sprinkle three-quarters of the crushed Nilla wafers evenly over the top. Bake for 90-95 minutes until the cake is golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even cooking.
  8. Cool the cake: Allow the cake to cool in the pan on a wire rack for 20 minutes. Then, invert it onto a serving platter and let it cool completely for at least one hour before adding the glaze.
  9. Prepare the glaze: In a small bowl, combine the confectioner’s sugar and fine sea salt. In another bowl, mix together the milk, banana extract, and vanilla extract. Gradually whisk the milk mixture into the sugar mixture until the glaze is thick, smooth, and free of lumps. Adjust the milk quantity if needed to achieve the desired consistency.
  10. Glaze and garnish: Drizzle the glaze evenly over the cooled cake. Before the glaze sets, sprinkle the reserved crushed Nilla wafers on top, adding an extra crunchy texture and decorative touch.

Notes

  • Use room temperature eggs and butter to ensure smooth mixing and better cake texture.
  • Be careful not to overmix the batter after adding dry ingredients to avoid a dense cake.
  • Rotating the cake halfway through baking promotes even cooking and browning.
  • If you do not have banana extract, increase the amount of vanilla extract slightly to maintain flavor depth.
  • The crushed Nilla wafers inside the batter give a unique texture, but you can omit or substitute them if desired.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.

Find it online: https://dishcooks.com/banana-pudding-pound-cake-recipe/