An incredibly moist and flavorful Banana Pudding Pound Cake that you’ll go bananas for!
Banana Pound Cake Recipe
I’ve gone bananas and there’s no going back! This Banana Pudding Pound cake is pure banana bliss! It’s simple to make and yields such sweet results. The pudding mix adds moisture and that incredible banana pudding flavor, while the mashed and sliced bananas add melt-in-your-mouth texture and even more marvelous moistness!
Bursting with Bananas
I’m a southern girl and I was raised on banana pudding and pound cake, so this Banana Pudding Pound Cake was destined to happen one of these great days! It turned out just as I had dreamed it, if not better! It’s so moist and literally bursting with bananas!
A Great Cake for Family Get Togethers
I have such yummy memories of my mom’s out of this world banana pudding and her sour cream pound cake for Sunday supper and special occasions growing up. She’ll be proud of this one, that’s for sure! And I can’t wait to bake it and take it to our next family get-together!
It’s the BEST, y’all! I promise it will be love at first bite for you and your loved ones, just like it was for me and mine!
More Banana Cake Recipes
- Banana Split Cake: An incredible cake with banana split flavor in every bite! Moist banana nut cake layered with all the incredible toppings of a traditional banana split. YUM!
- Banana Cake with Brown Butter Frosting: This Banana Cake with Brown Butter Frosting is unbelievably moist and bursting with real banana flavor! It’s an incredible dessert experience like no other.
- Banana Pudding Cupcakes: Put a new spin on a comfort food classic with these moist, creamy Banana Pudding Cupcakes topped with a sweet whipped topping.
Banana Pudding Pound Cake Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
Cake:
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Whole milk
- Vanilla extract
- All purpose flour
- Banana cream instant pudding mix (if you can’t find banana cream pudding mix, you can use vanilla pudding mix instead)
- Baking powder
- Salt
- Medium bananas
Icing:
- Powdered sugar
- Whole milk
- Vanilla extract
Supplies:
- Round tube cake pan (10-12 cup capacity)
- Electric Mixer
How Soft is ‘Softened Butter’?
Softened butter should still feel cold. It should be solid, but hold a fingerprint when pressed. It should also bend without breaking. Butter that is too soft leads to spreading cookies, and no one wants that!
For best results, set chilled butter out at room temperature for 25-30 minutes. Check out my tutorial for other methods of softening butter.
How to Make a Banana Pudding Pound Cake
- Preheat the oven to 350°F. Lightly grease and flour a round tube cake pan (10-12 cup capacity) and set aside.
- In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the eggs, one at a time, and beat until well incorporated.
- With the mixer on low speed, slowly beat in the milk and vanilla until smooth.
- In a separate bowl, whisk together the flour, dry pudding mix, baking powder and salt.
- Add the dry mixture to the wet ingredients in the mixing bowl, one cup at a time,
- Stir until just combined.
- Stir in the mashed bananas until evenly distributed.
- Spread batter evenly into prepared pan.
- Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan 10 minutes before inverting onto a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, milk and vanilla until smooth and of drizzling consistency. Add more powdered sugar if too thin or more milk if too thick.
- Transfer cake to a cake stand or serving platter and drizzle with icing.
- Garnish with more banana slices just before serving, if desired.
When Is a Banana Ripe Enough for Baking?
Learn how to tell if your banana is ripe enough for baking banana bread. Plus, tips for freezing bananas at their baking prime!
Cakes Made for Celebrating
From a simple cake for a kid’s party to something a little fancier to wow the crowd, look no further than my Cakes Made for Celebrating! Sheet cakes, layer cakes, ice cream cakes, and more. There’s something for every taste and every occasion!
More Ways to Enjoy Banana Pudding
- The Best Banana Pudding: Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!
- Banana Pudding Dip: Everything you love about a truly fantastic banana pudding in a party dip your guests will go…bananas for! Dip vanilla wafers or graham crackers into this sweet, creamy Banana Pudding Dip and see what the fuss is all about!
- Berry Colossal Crunch Banana Pudding: Breakfast and dessert collide in this tasty twist on classic banana pudding using Berry Colossal Crunch cereal milk to make the pudding as well as crunchy cereal layered throughout. Oh my yum!
- Banana Pudding Cookies: Chewy cookies loaded with all the yummy flavor of southern-style banana pudding. Mmmm-AZING!
- Banana Pudding Pound Cake: Incredibly moist and flavorful Banana Pudding Pound Cake that you’ll go bananas for, literally!
If you make this Banana Pudding Pound Cake, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Banana Pudding Pound Cake Recipe
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour 30 mins
- Yield: 12
- Category: Dessert
Description
Incredibly moist and flavorful pound cake that you’ll go bananas for, literally!
Ingredients
Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla
- 3 cups flour
- 1 (3.4 ounce) package banana cream instant pudding mix
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 medium bananas, mashed (about 1 and 1/3 cup)
Icing:
- 1 and 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease and flour a round tube cake pan (10-12 cup capacity) and set aside.
- In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the eggs, one at a time, and beat until well incorporated. With the mixer on low speed, slowly beat in the milk and vanilla until smooth.
- In a separate bowl, whisk together the flour, dry pudding mix, baking powder and salt. Add the dry mixture to the wet ingredients in the mixing bowl, one cup at a time, until just combined. Stir in the mashed bananas until evenly distributed.
- Spread batter evenly into prepared pan. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, milk and vanilla until smooth and of drizzling consistency. Add more powdered sugar if too thin or more milk if too thick.
- Transfer cake to a cake stand or serving platter and drizzle with icing. Garnish with more banana slices just before serving, if desired.
love a new spill on a lot of desserts
Wondering if this recipe would be possible in a 13×9 pan?
Hi Kim! You most certainly can bake this in a 13×9-inch pan. I would just recommend filling the pan no more than 2/3 of the way full for the best results to allow room for rising. I haven’t tested this recipe in a 13×9-inch pan so I couldn’t say for sure if you would have leftover batter. The baking time will certainly differ as it won’t take as long to bake in a 13×9-inch pan. I’m thinking it would take about 40-45 minutes instead. I hope this helps. Enjoy!
Hi, I want to bake this cake this weekend, I will use my 12 cup Bundt pan, I wanted to know if I should bake at 350 per the recipe or 325 which is the standard baking temp for Bundt pans.
Hi Mike! I always bake this recipe at 350 with great success. Feel free to bake it at 325, but just know that it could take longer than the baking time range listed in the recipe. Such a great recipe! Enjoy!
how far ahead can you cook this and does it have to be refrigerated?
Hi, Dana! It can be stored at room temp in a sealed container for up to 2 days. If you need to keep it longer, I would recommend refrigerating it!
I substituted whole milk for coconut/almond milk blend, cut the sugar to 1 cup, used frozen bananas , and added one cup of walnuts. It was amazingly moist and delicious. I will definitely will make this again.
What an awesome combo to put banana pudding and pound cake together!
I have recreated this cake and have stayed true to the recipe……in your photos of the finished sliced cake it looks like there are walnuts lurking around……. HHHMMM. The next three that I made I added eith pecans pieces or walnut meats to the batter at the last minute. Turned out perfect!! Great recipe.
Hi Stacey! Love that you added nuts. There were no nuts added in the recipe or the photos. Those are just ripe banana chunks. 🙂 I’ll have to add some pecans or walnuts next time I bake it. Yum! Thanks for sharing!