Directions
For the Cake
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan.
- 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.
- 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.
- Incorporate Bananas and Pudding Mix: Stir in the mashed bananas and instant vanilla pudding mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- 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.
- Pour into Pan: Pour the batter into the prepared Bundt or tube pan, spreading it evenly with a spatula.
- 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.
- 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
- 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.
- 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.