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Warm Banana Pudding Pound Cake

Recipe by Evelyn Marcella Rivera

A deeply tender, moist banana pound cake made with ripe mashed bananas, dry vanilla pudding mix, sour cream, and brown sugar — baked low and slow in a bundt or loaf pan and served slightly warm. The vanilla pudding trick keeps every slice extraordinarily moist for days.

  • Total Time1 hour 55 minutes
  • Yield12 servings 1x

Ingredients

Units Scale

The Cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 box (3.4 oz) dry vanilla pudding mix
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup whole milk

Optional Toppings

  • whipped cream
  • vanilla wafers, crushed
  • sliced bananas
  • powdered sugar, for dusting

Instructions

  1. Preheat and Prep the Pan: Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan thoroughly, coating every surface.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together for 3–4 minutes until light, pale, and fluffy.
  3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
  4. Mix In Bananas and Pudding: Add the mashed bananas and dry vanilla pudding mix. Beat until fully combined. The batter will become thick, creamy, and fragrant.
  5. Whisk the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt until evenly combined.
  6. Alternate Wet and Dry: Gradually add the dry ingredients to the batter in three additions, alternating with the milk and sour cream. Mix until just combined after each addition — do not overmix.
  7. Pour and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the centre comes out clean.
  8. Cool in the Pan: Allow the cake to cool in the pan for 15–20 minutes, then carefully invert onto a wire cooling rack.
  9. Serve Warm: Serve slightly warm for the best flavour and texture. Top with whipped cream, crushed vanilla wafers, sliced bananas, or a dusting of powdered sugar as desired.

Notes

Use deeply ripe, heavily speckled bananas for maximum flavour. Cream butter and sugars for the full 3–4 minutes to build proper texture. Add eggs one at a time only. Do not overmix after the flour is added. Bake at 325°F — low and slow is essential for even baking without a dry crust. Do not open the oven before 60 minutes. Let rest in the pan 15–20 minutes before inverting. Cake stays moist for 3–4 days stored at room temperature covered, or up to a week refrigerated.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Brunch, Dessert
  • Cuisine: American, Southern

Nutrition

  • Calories: 420
  • Sodium: 240
  • Saturated Fat: 10
  • Protein: 6
  • Cholesterol: 100

Find it online: https://blesseddish.com/warm-banana-pudding-pound-cake-that-tastes-like-home/