Homemade Banana Pudding Cake

Banana Pudding: Banana Pudding Pound Cake

Banana pudding has been a beloved dessert for generations, celebrated for its creamy texture, fresh bananas, and delightful crunch of vanilla wafers. But what if you could turn this deliciously nostalgic treat into an easy-to-make cake? That’s exactly what this Banana Pudding Pound Cake recipe does! This dessert tastes just like banana pudding in cake form without needing any pre-made pudding mix in the batter. Perfectly moist, rich, and bursting with the fresh flavor of ripe bananas, this cake is a showstopper at any occasion. Whether you’re making it for a special event or enjoying it as an everyday dessert, it’s sure to impress.

This cake is a combination of simple ingredients like cream cheese, butter, eggs, and bananas, which come together to create a dense, flavorful pound cake base. Then, topped off with a luscious homemade pudding icing and decorated with classic Nilla wafers, it gives you the comfort of banana pudding in an entirely new form. Here’s everything you need to know about creating this crowd-pleasing cake from scratch, plus why it’s a perfect balance of banana flavor and rich creaminess.

The Magic Behind the Banana Pudding Pound Cake

Creating this cake starts with a traditional pound cake base. However, instead of using typical flavors, we introduce mashed bananas into the batter to create a distinct banana flavor without it being overwhelming. The bananas work their magic, lending their natural sweetness and moisture to the cake while enhancing the flavor profile.

The banana extract amplifies the banana flavor in the cake, making sure that each bite gives you that signature banana pudding taste. But the real star of this recipe is the homemade pudding icing that’s made from scratch. With its creamy, smooth consistency, the pudding icing mimics the texture of traditional banana pudding but without relying on boxed pudding mix. The sweetened condensed milk adds an extra layer of richness, while the cream cheese and Cool Whip bring a fluffy, smooth texture to the icing that will make you want to eat it by the spoonful.

Then, of course, the finishing touch: Nilla wafers. These iconic cookies, often a part of the traditional banana pudding, add a bit of crunch on top of the soft and creamy cake. Whether you simply scatter them over the top or create an elegant arrangement, the wafers add texture and a bit of nostalgia that completes this incredible cake.

Why You’ll Love This Recipe

This Banana Pudding Pound Cake is not just an ordinary cake—it’s a rich and indulgent dessert with the comforting flavors of banana pudding. Here are some reasons why you’ll want to bake this cake time and time again:

1. Versatile and Simple: While this cake may sound fancy, the ingredients and preparation process are simple, making it perfect for novice bakers and experienced home cooks alike.
2. Banana Flavor Perfection: The fresh bananas mixed with banana extract result in the perfect balance of sweetness and fruity goodness without overwhelming the cake.
3. No Pre-made Pudding Mix: Unlike other banana pudding-inspired cakes, this recipe uses homemade pudding icing that’s creamy and flavorful without the need for a boxed pudding mix.
4. A Crowd-Pleaser: Whether you’re baking for a family gathering, potluck, or birthday party, this cake is guaranteed to be a hit. It’s comforting, decadent, and will have everyone coming back for seconds.
5. Perfectly Moist: The combination of cream cheese, butter, and bananas ensures that this pound cake is ultra-moist, soft, and holds up well when topped with icing.

 

The Simple Banana Pudding Pound Cake Recipe

With this easy-to-follow recipe, you can now enjoy the comforting flavors of banana pudding in the form of a moist, delicious cake. Perfect for any occasion, this Banana Pudding Pound Cake is sure to satisfy your cravings for a decadent, homemade dessert. Enjoy!

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield: 12 servings
Calories: 696 kcal per serving

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 8 oz cream cheese (room temperature)
• 1 ½ cups unsalted butter (room temperature)
• 5 large eggs (room temperature)
• 2 ripe bananas (mashed)
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons banana extract

For the Icing:

• 3.5 oz banana pudding mix
• 1 ¼ cups cold milk
• 4 oz cream cheese (room temperature)
• 7 oz sweetened condensed milk
• 4 oz Cool Whip
• 1 box Nilla wafers (for decoration)

Instructions

For the Icing (Prepare First):

1. In a large mixing bowl, add the banana pudding mix. Pour in the cold milk and whisk until fully combined and smooth.
2. Add the sweetened condensed milk to the pudding mixture and whisk again to combine.
3. In a separate bowl, use a hand or stand mixer to blend the cream cheese and Cool Whip until smooth and fluffy.
4. Gently fold the cream cheese and Cool Whip mixture into the pudding mixture, stirring until well combined.
5. Cover the bowl with plastic wrap and refrigerate the icing for about 2 hours to chill and set.

For the Pound Cake:

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a cake pan of your choice.
2. In a large bowl, cream together the unsalted butter and granulated sugar. Beat the mixture for about 5 minutes, or until it becomes light and fluffy.
3. Add the room-temperature cream cheese to the butter and sugar mixture and blend until smooth.
4. Mix in the banana extract, followed by the eggs, one at a time. Beat well after each addition.
5. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, alternating with the mashed bananas. Start and end with the flour mixture, mixing until fully combined.
6. Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
7. Bake for 75 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for about 20 minutes. Afterward, remove the cake from the pan and let it cool completely on a wire rack.

Assembly:

1. After the icing has chilled for 2 hours, take it out of the refrigerator. Using a rubber spatula, spread the pudding icing generously over the cooled cake.
2. Decorate the top of the cake with Nilla wafers. You can either place them in a pattern or just scatter them over the top, depending on your preference.
3. Serve and enjoy!

Notes

• For best results, use room temperature ingredients. This will ensure that the butter, cream cheese, and eggs mix together smoothly for the best texture.
• You can refrigerate any leftover cake for up to 3 days. Be sure to store it in an airtight container to maintain its freshness.

Nutritional Information (per serving):

• Calories: 696 kcal
• Carbohydrates: 101g
• Protein: 13g
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 143mg
• Sodium: 505mg
• Potassium: 327mg
• Sugar: 72g
• Vitamin A: 938IU
• Calcium: 222mg
• Iron: 2mg