Bananas & Cream Pound Cake Recipe

Name: Bananas & Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 3 eggs; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon baking soda; 1/2 cup buttermilk; 2 cups 2% milk; 1 package (3.4 ounces) instant French vanilla pudding mix; 1 package (8 ounces) cream cheese, softened; 1/2 cup sweetened condensed milk; 1 package (12 ounces) frozen whipped topping, thawed, divided; 5 medium ripe bananas

Servings: persons

1/2 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup buttermilk
2 cups 2% milk
1 package (3.4 ounces) instant French vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup sweetened condensed milk
1 package (12 ounces) frozen whipped topping, thawed, divided
5 medium ripe bananas

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating after each addition just until combined.
2
Transfer to a greased and floured 9x5-in. loaf pan. Bake at 325u00b0 for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.
4
Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-1/2 cups sugar, 3 eggs, 1 teaspoon vanilla extract, and more.

Yes, Bananas & Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bananas & Cream Pound Cake

How did you like this recipe?

Frequently Asked Questions