Description
A rich and moist banana pudding pound cake combining buttery texture with sweet banana flavor, topped with a smooth glaze and crunchy wafers.
Ingredients
- 3 cups cake flour
- 1 package (3 oz) banana pudding mix
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1/2 cup mashed ripe banana
- 1 tablespoon banana extract
- 1 tablespoon vanilla extract
- 1 cup crushed vanilla wafers
- 2 1/2 cups powdered sugar
- 1/4 teaspoon salt (for glaze)
- 2 teaspoons banana extract (for glaze)
- 1 tablespoon vanilla extract (for glaze)
- 2 to 4 tablespoons milk
Instructions
- Preheat oven to 165°C (325°F) and grease a bundt pan.
- Sift together flour, pudding mix, salt, and baking soda.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients in two portions, mixing gently.
- Stir in sour cream, mashed banana, banana extract, and vanilla extract.
- Pour batter into pan and sprinkle most crushed wafers on top.
- Bake for 90–95 minutes until a toothpick comes out with moist crumbs.
- Cool in pan for 20 minutes, then transfer to a rack to cool completely.
- Mix glaze ingredients until smooth and drizzle over cake.
- Top with remaining crushed wafers and serve.
Notes
- Use very ripe bananas for best flavor.
- Do not overmix batter to keep cake tender.
- Let cake cool before glazing.
- Can substitute Greek yogurt for sour cream.
- Store covered to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
