Banana Pudding Pound Cake (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 ½ cups all-purpose flour
02 - ½ tsp baking powder
03 - ½ tsp salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 1 tsp vanilla extract
08 - 1 cup sour cream or plain Greek yogurt
09 - 2 ripe bananas, mashed

→ Banana Pudding Topping

10 - 1 box (3.4 oz) instant banana pudding mix
11 - 2 cups cold milk
12 - 1 cup heavy cream, whipped to soft peaks
13 - 1 cup whipped cream or Cool Whip
14 - 1 banana, sliced
15 - ½ cup crushed vanilla wafers
16 - Whole wafers for garnish

# Instructions:

01 - Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy.
04 - Beat in eggs one at a time, then add vanilla.
05 - Stir in mashed bananas until fully incorporated.
06 - Add dry ingredients alternately with sour cream, beginning and ending with the dry ingredients.
07 - Pour batter into the prepared pan and smooth the top.
08 - Bake for 55–65 minutes, or until a toothpick comes out clean. Allow the cake to cool completely.
09 - In a bowl, whisk pudding mix and cold milk until thickened. Fold in whipped cream until fluffy. Chill until ready to use.
10 - Once the pound cake is cooled, drizzle some banana pudding mixture over the top as a glaze. Pipe whipped cream decoratively on top.
11 - Garnish with banana slices, crushed wafers, and whole wafers for decoration.

# Notes:

01 - The cake pairs well with a freshly brewed cup of coffee or tea.

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