Bananas & Cream Pound Cake Recipe
Bananas & Cream Pound Cake Recipe photo by Taste of Home
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Bananas & Cream Pound Cake Recipe

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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
Featured In: 25 Best Summer Cakes
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES: 15 servings


  • 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 9-in. x 5-in. loaf pan. Bake at 325° 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 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.
Originally published as Bananas & Cream Pound Cake in Taste of Home December/January 2013, p71

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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chinaroad User ID: 6256249 246361
Reviewed Mar. 31, 2016

"I followed the other reviewers' advice and skipped making the pound cake and just bought pre-made. Everyone loved it! I will definitely make it again!"

bpastor1406 User ID: 8776090 244109
Reviewed Feb. 19, 2016

"All of the kids in our extended family love this dessert! To make it even easier, use a Sara Lee frozen pound cake for the base layer. So easy and delicious!"

justmbeth User ID: 1196484 222264
Reviewed Mar. 7, 2015

"Very good. Will make again."

pamsterhamster User ID: 2978210 187511
Reviewed Sep. 12, 2014

"Wonderful summertime cake. Light & fluffy."

lindamooierler User ID: 5086769 140035
Reviewed Mar. 30, 2014

"This is a great recipe except for baking the pound cake in the 9 X 5 pan. It took 70 minutes to be done. Then trying to cut it to fit was impossible without leaving gaps. I would make it again only next time I will bake it in the 9 x 13 pan and adjust the cooking time."

BenLane User ID: 6827186 200171
Reviewed Mar. 24, 2014

"Brought this to school as a Monday treat. It was a huge hit!"

sd20 User ID: 5560294 140033
Reviewed Mar. 23, 2014

"My family enjoyed this and I used a store bought pound cake ! The pudding layer is excellent!"

thugtofarmer User ID: 6912872 213389
Reviewed Mar. 23, 2014

"I not made it but any cake u can line bottom pan with parchiment paper u never gave a dry bottom cake again or stick anyone who bake and not use parchiment paper needs to stock this golden gem cookies never bettef wen baked on paper any thing is better in oven on paper"

Derrell User ID: 2982687 213388
Reviewed Mar. 23, 2014

"Veggiemama , spray your pans with non-stick spray then sprinkle with sugar all over . I have never had a cake stick after treating my pans like this ."

stormiwinds User ID: 3397985 189149
Reviewed Mar. 23, 2014

"Silverfx, what did you bake?"

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