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Bananas & Cream Pound Cake

This dessert got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! —Courtney Farnon, Cartersville, Georgia

15 ServingsPrep: 20 min. Bake: 40 min. + chilling

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
LAYERS:
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

Directions

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.
Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at
325° for 40-45 minutes or until a toothpick inserted in center

2 of 2

Bananas & Cream Pound Cake (continued)

Directions (continued)

comes out clean. Cool in pan for 10 minutes before removing to a
wire rack to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes. Meanwhile, in a large bowl, beat cream cheese and
condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups
whipped topping.
Cut cake into eight slices; arrange on bottom of an ungreased 13-in.
x 9-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. Yield: 15
servings.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.