Introduction to Mile-High Banana Pudding Pound Cake

Welcome to the world of indulgence with my Mile-High Banana Pudding Pound Cake! This delightful dessert is not just a treat; it’s a warm hug on a plate. If you’re like me, juggling a busy life while craving something sweet, this recipe is your answer. It’s perfect for impressing loved ones or simply enjoying a slice with your morning coffee. The combination of buttery pound cake and nostalgic banana pudding flavors will transport you back to simpler times. Trust me, once you try this cake, it will become a cherished favorite in your home!

Why You’ll Love This Mile-High Banana Pudding Pound Cake

This Mile-High Banana Pudding Pound Cake is a dream come true for any dessert lover. It’s incredibly easy to make, even for those who might feel intimidated in the kitchen. The rich, buttery flavor combined with the creamy banana pudding is simply irresistible. Plus, it’s a crowd-pleaser! Whether it’s a family gathering or a cozy night in, this cake will surely bring smiles and happy memories to the table.

Ingredients for Mile-High Banana Pudding Pound Cake

Gathering the right ingredients is the first step to creating your Mile-High Banana Pudding Pound Cake. Here’s what you’ll need:

Unsalted butter: This adds richness and moisture to the cake. Make sure it’s softened for easy mixing.
Granulated sugar: Sweetness is key! It helps create that lovely fluffy texture when creamed with butter.
Large eggs: They bind the ingredients together and add structure. Room temperature eggs work best for even mixing.
All-purpose flour: The backbone of your cake, providing the necessary structure. Sift it for a lighter texture.
Baking powder: This leavening agent helps the cake rise, giving it that mile-high effect.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Whole milk (or buttermilk): Adds moisture and richness. Buttermilk gives a slight tang and makes the cake even more tender.
Vanilla extract: A must for flavor! It adds warmth and depth to the cake.
Ripe bananas: Mashed bananas bring that classic banana pudding flavor and moisture to the cake.
Cream cheese: This is the star of the frosting! It adds creaminess and a slight tang that pairs perfectly with the sweetness.
Powdered sugar: For sweetness in the frosting, it dissolves easily, creating a smooth texture.
Heavy cream (or milk): This helps achieve the perfect frosting consistency. Use heavy cream for a richer frosting.
Banana slices and crushed vanilla wafers: These are for garnishing, adding a delightful crunch and extra banana flavor.
Whole vanilla wafers: Use these for decoration around the cake for a charming presentation.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Mile-High Banana Pudding Pound Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 325°F (165°C). While that’s warming up, grab your bundt pan or tube pan and grease it well. A little flour dusting will help the cake slide out easily later. Trust me, you want that perfect presentation!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat them until the mixture is light and fluffy. This step is crucial! It creates air pockets that make your Mile-High Banana Pudding Pound Cake rise beautifully.

Step 3: Add Eggs

Now, it’s time to add the eggs. Incorporate them one at a time, mixing well after each addition. This ensures that each egg is fully blended into the batter. You’ll notice the mixture becoming even creamier and richer with each egg!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps distribute the baking powder evenly, ensuring your cake rises uniformly. Plus, it’s a great way to get some air into the flour!

Step 5: Mix Wet and Dry Ingredients

Now, it’s time to bring it all together! Alternate adding the dry ingredients and the milk to the wet mixture. Start with a bit of dry, then a splash of milk, and repeat until everything is combined. This method keeps the batter smooth and prevents lumps.

Step 6: Add Flavor

Stir in the vanilla extract and the mashed bananas. This is where the magic happens! The bananas not only add flavor but also moisture, making your cake incredibly tender. You’ll be tempted to taste the batter, and I won’t blame you!

Step 7: Bake the Cake

Pour the batter into your prepared pan and pop it into the oven. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be heavenly, trust me!

Step 8: Cool and Frost

Once baked, let the cake cool completely in the pan. This is important! While it cools, prepare your cream cheese frosting. Once the cake is cool, frost it generously. The creamy frosting will complement the cake perfectly, making it a true showstopper!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Don’t skip the greasing and flouring of the pan; it’s key for easy removal.
For a richer flavor, opt for buttermilk instead of whole milk.
Let the cake cool completely before frosting to prevent melting.
Feel free to adjust the banana quantity for a more intense flavor.

Equipment Needed

Bundt pan or tube pan: Essential for that beautiful shape. A regular cake pan works too, but the presentation won’t be as stunning.
Mixing bowls: You’ll need a large bowl for the batter and a smaller one for dry ingredients.
Electric mixer: A hand mixer or stand mixer makes creaming butter and sugar a breeze.
Measuring cups and spoons: Accurate measurements are key to success!
Rubber spatula: Perfect for scraping down the sides of the bowl and folding in ingredients.

Variations

Chocolate Chip Addition: Fold in some mini chocolate chips for a delightful twist. The chocolate pairs beautifully with the banana flavor!
Nutty Delight: Add chopped walnuts or pecans for a crunchy texture. They add a lovely nutty flavor that complements the cake.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend. Just ensure it contains xanthan gum for the best results.
Vegan Version: Replace eggs with flaxseed meal and use plant-based butter and milk. You’ll still get that delicious banana flavor!
Spiced Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor that’s perfect for fall.

Serving Suggestions

Fresh Fruit: Serve with a side of sliced strawberries or blueberries for a refreshing contrast.
Coffee or Tea: Pair with a warm cup of coffee or herbal tea to enhance the flavors.
Presentation: Garnish with extra banana slices and whole vanilla wafers for a stunning display.
Whipped Cream: A dollop of whipped cream on top adds a light, airy touch.

FAQs about Mile-High Banana Pudding Pound Cake

Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw and drain any excess moisture before mashing. Frozen bananas can add great flavor to your Mile-High Banana Pudding Pound Cake.

How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to three days. This will keep it fresh and delicious for your next craving!

Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just frost it on the day you plan to serve it for the best texture and flavor.

What can I substitute for cream cheese in the frosting?
If you’re looking for a lighter option, you can use Greek yogurt or whipped topping. Just keep in mind that the flavor will be slightly different.

Is this cake suitable for special diets?
You can easily adapt this Mile-High Banana Pudding Pound Cake for various diets. Check out the variations section for gluten-free and vegan options!

Final Thoughts

Making this Mile-High Banana Pudding Pound Cake is more than just baking; it’s about creating memories. The joy of watching loved ones savor each slice, their faces lighting up with delight, is priceless. This cake brings a sense of nostalgia, reminding us of simpler times spent with family. Whether it’s a special occasion or a cozy night in, this dessert is sure to elevate any gathering. So, roll up your sleeves, embrace the process, and let the sweet aroma fill your kitchen. Trust me, this cake will become a beloved staple in your home, just like it is in mine!

Mile-High Banana Pudding Pound Cake is a must-try!

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Author: Claire Weston
Total Time: 2 hours 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Mile-High Banana Pudding Pound Cake is a decadent dessert that combines the rich, buttery texture of a classic pound cake with the nostalgic flavors of banana pudding, topped with creamy frosting, banana slices, and vanilla wafer.

Ingredients

Scale

1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk (or buttermilk)
2 tsp vanilla extract
2 ripe bananas, mashed
8 oz (225 g) cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
2 ripe bananas, sliced (for garnish)
1 cup crushed vanilla wafers (for garnish)
Whole vanilla wafers for decoration

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Instructions

Preheat oven to 325°F (165°C). Grease and flour a bundt pan or tube pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to wet mixture alternately with milk.
Stir in vanilla extract and mashed bananas.
Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Cool completely before frosting.
Beat cream cheese and butter until smooth.
Add powdered sugar gradually, mixing well.
Add heavy cream and vanilla extract, beating until fluffy.
Frost cooled pound cake generously with cream cheese frosting.
Garnish with banana slices, crushed vanilla wafers, and whole wafers around the edges.

Notes

Ensure all ingredients are at room temperature for best results.
Store leftovers in the refrigerator for up to 3 days.
For a richer flavor, use buttermilk instead of whole milk.

Prep Time: 30 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg