Banana Pudding Pound Cake

Preheat your oven to 325°F (163°C) and generously grease a Bundt pan with butter or nonstick spray.

In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating after each addition.
Mix in vanilla extract, mashed bananas, and sour cream until smooth

Pour the batter into the prepared Bundt pan, smoothing the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together:
Instant vanilla pudding mix
Cold milk
Sweetened condensed milk
Let the mixture thicken for 5 minutes before using.

Want a thicker drizzle? Add a little less milk or let it sit longer.

Drizzle the pudding mixture over the cooled cake.
Top with banana slices and crushed vanilla wafers for extra crunch and flavor.

Tip: For best results, add fresh bananas right before serving to prevent browning.

Use Very Ripe Bananas – The riper, the better! They bring extra sweetness and moisture.

Mash Bananas Well – A smoother texture helps the cake bake evenly.

Use Real Butter – It enhances the richness and flavor of the pound cake.

Don’t Skip the Sour Cream – It keeps the cake moist and tender.

Make Ahead Friendly – Bake the cake a day ahead and store at room temperature before adding the pudding drizzle.

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