If you love banana pudding and you love pound cake, then you’re going to fall head-over-heels for this banana pudding pound cake recipe. The first time I made it, I was looking to bring something special to a Sunday potluck. I wanted the comforting flavor of banana pudding but in a form that could travel well and slice beautifully. And wow, did this cake deliver.
Banana pudding pound cake combines everything we adore in a Southern dessert: rich, moist texture, banana flavor layered into every bite, and that nostalgic vanilla wafer crunch you just can’t skip. It’s the kind of cake that makes people lean back in their chairs, close their eyes, and say, “Now that’s good.” It fits perfectly as a show-stopping holiday dessert, a birthday cake with a twist, or even a weekend baking project to treat yourself or someone you love.
Table of contents
Why This Recipe Works So Well
There are many banana cakes out there, but this pound cake is something truly special. It’s not just banana bread in a fancy outfit, it’s richer, more decadent, and infused with a luscious banana pudding mix that creates an ultra-moist crumb. Using ripe bananas AND banana pudding ensures the flavor isn’t just banana-scented, it’s banana-forward in the best way possible.
The cake gets its signature dense texture from the classic cake formula (equal parts butter, sugar, flour, and eggs), but with a twist, adding sour cream for tang and moisture, banana pudding mix for structure and flavor, and crushed vanilla wafers for a hint of crunch and a nod to the original dessert.
And let’s talk about versatility! You can customize this pound cake in so many ways:
- Swap sour cream with Greek yogurt for a lighter tang.
- Add a swirl of cream cheese for richness.
- Make it gluten-free with your favorite 1:1 flour blend.
- Bake it in a bundt pan, loaf pan, or even as cupcakes.
Whether you’re a beginner or a seasoned baker, this recipe is as forgiving as it is indulgent. With just one bowl and pantry staples, you can whip up a dessert that’s bakery-worthy with minimal stress.
Recipe Card
Banana Pudding Pound Cake Recipe
Cuisine: AmericanDifficulty: Easy12
servings20
minutes1
hour10
minutes390
kcalThis banana pudding pound cake blends ripe bananas, creamy vanilla pudding, and buttery pound cake richness into one unforgettable dessert. It’s perfect for potlucks, holiday gatherings, or simply treating yourself to a sweet slice of comfort.
Ingredients
1 ½ cups (3 ripe) mashed bananas
1 box (3.4 oz) instant vanilla pudding mix
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup sour cream
1 cup crushed vanilla wafers (optional topping)
Directions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- Mash the bananas and set them aside.
- In a medium bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Add mashed bananas and sour cream. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until the batter is smooth.
- Pour the batter into the prepared pan. Bake for 1 hour and 10–15 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Optional: Top with crushed vanilla wafers or a drizzle of glaze before serving.
Notes
- For a deeper banana flavor, roast your bananas in the oven for 15 minutes at 300°F before mashing.
- Don’t overmix the batter once you add the flour, this keeps your cake tender.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Pro Tips for a Perfect Banana Pudding Pound Cake Every Time
Even though this pound cake is easy to make, a few smart tricks can elevate it from great to unforgettable. Here are my top tips to ensure you get the perfect pound cake with banana pudding flavor and texture in every bite:
1. Use Very Ripe Bananas: You want your bananas soft, spotty, and swee, those almost-too-ripe ones are perfect. The darker the peel, the more intense the banana flavor will be, and they’ll mash into the batter beautifully.
2. Don’t Overmix the Batter: Overmixing develops too much gluten, which can make the cake dense in a not-so-great way. Once you add the flour, mix just until combined.
3. Let All Ingredients Come to Room Temperature: This is especially important for butter, eggs, and sour cream. Room temperature ingredients blend more smoothly, resulting in a uniform batter and a more even rise.
4. Crush Vanilla Wafers Gently: You want some texture in the cake, not a powder. Think small, crunchy bits, not dust. These will give you that signature banana pudding experience inside your cake.
5. Grease Your Pan Well: Banana pudding pound cake can be sticky because of the bananas and pudding mix. Use a generous layer of butter and flour or baking spray with flour to coat your pan, especially if using a bundt.
Fun & Tasty Variations
1. Cream Cheese Banana Pudding Pound Cake
For a richer, tangier twist, add cream cheese to the batter. Replace ½ cup of the butter with softened cream cheese and blend until smooth before adding the sugar. It adds a velvety texture and subtle tang that beautifully complements the sweetness of the banana and pudding.
2. Banana Pudding Pound Cake with Caramel Drizzle
Elevate your banana pound cake with a warm caramel drizzle. After baking and cooling the cake slightly, pour homemade or store-bought caramel sauce over the top. This version is perfect for holidays or when you want something a little more indulgent.
3. Chocolate Chip Banana Pudding Pound Cake
Chocolate lovers, rejoice! Add ¾ cup of mini chocolate chips into the batter before baking. The chips pair wonderfully with the bananas and vanilla pudding mix, making every bite feel like a dessert dream.
4. Gluten-Free Banana Pudding Pound Cake
You can make this cake gluten-free by using a 1:1 gluten-free flour blend and gluten-free vanilla wafers. The texture remains dense and moist, just like the traditional version. Just be sure to check your pudding mix is also gluten-free.
Banana Pudding Pound Cake FAQs & Troubleshooting
The pudding mix adds moisture and an extra layer of vanilla flavor. It also helps create a denser, creamier texture that’s signature to banana pudding pound cake.
Overbaking is the top reason. Check your cake at the 65-minute mark and use a toothpick to test. Also, ensure you’re not skimping on ingredients like sour cream or bananas, which add essential moisture.
You can use two 9×5 loaf pans instead. Reduce the baking time to about 55–60 minutes, but keep an eye on them starting at 50 minutes.
Final Thoughts
There’s just something magical about banana pudding pound cake. It brings together the richness of a classic Southern pound cake and the creamy comfort of banana pudding in one glorious dessert. It’s the kind of recipe that turns ordinary afternoons into something a little more special and transforms holidays into cherished memories. Whether you top it with crushed vanilla wafers, a dusting of powdered sugar, or a luscious glaze, this cake never disappoints.
If you’re looking for a dessert that’s easy enough for a weeknight but impressive enough for company, this pound cake fits the bill beautifully. It’s forgiving, flavorful, and endlessly adaptable.
Ready to bake more goodness? Try my Southern Banana Pudding for a classic version, or dive into something richer like my Cream Cheese Pound Cake. Both are crowd-pleasers that pair beautifully with a cup of coffee or a cozy evening in.
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