Banana Pudding Pound Cake

Directions

For the Cake

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan.
2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
4. Incorporate Bananas and Pudding Mix: Stir in the mashed bananas and instant vanilla pudding mix until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
7. Pour into Pan: Pour the batter into the prepared Bundt or tube pan, spreading it evenly with a spatula.
8. Bake: Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
9. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

For the Glaze

1. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
2. Glaze the Cake: Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before serving.

Tips and Tricks

• Ripeness of Bananas: Use very ripe bananas with lots of brown spots for the best flavor and sweetness.
• Sour Cream Substitute: If you don’t have sour cream, you can use Greek yogurt as a substitute.
• Pudding Mix: Instant vanilla pudding mix helps keep the cake moist and enhances the banana flavor.

Recipe Variations

• Chocolate Chip: Add 1 cup of chocolate chips to the batter for a chocolatey twist.
• Nutty Banana: Stir in 1 cup of chopped nuts, such as pecans or walnuts, for added texture and flavor.
• Coconut Banana: Add 1/2 cup of shredded coconut to the batter for a tropical flair.

Storing Leftovers

Store any leftover Banana Pudding Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months and thaw in the refrigerator before serving.