Banana Pudding Pound Cake

Ingredients

• 1.5 cup Unsalted butter (room temperature)
• 3 cup Granulated sugar
• 6 Large eggs (room temperature)
• 2 tsp Vanilla extract
• 1 tsp Banana extract
• 3 cup All-purpose flour
• 1 pkg Instant banana pudding mix (3.4 oz box)
• 1 cup Sour cream (full fat)
• 2 Ripe bananas (mashed)
• 1 cup Vanilla wafer cookies (crushed, for the batter and topping)

Steps

1. 1

   Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan or use a baking spray with flour.

2. 2

   In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

3. 3

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and banana extract.

4. 4

   In a separate bowl, whisk together the all-purpose flour and the dry instant banana pudding mix.

5. 5

   Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

6. 6

   Gently fold in the mashed bananas and half of the crushed vanilla wafers.

7. 7

   Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

8. 8

   Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.

10. 10

    Once cooled, top with a vanilla glaze and the remaining crushed vanilla wafers if desired.

Notes

For the best flavor, use very ripe bananas with plenty of brown spots. If you don't have banana extract, you can omit it, but it enhances the 'pudding' flavor profile significantly.

Nutrition per serving

• dessert
• cake
• banana
• baking
• comfort food
• holiday