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

Bananas & Cream Pound Cake Recipe

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4.5 14
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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
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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Reviewed Mar. 7, 2015

"Very good. Will make again."

Reviewed Sep. 12, 2014

"Wonderful summertime cake. Light & fluffy."

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."

Reviewed Mar. 24, 2014

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

Reviewed Mar. 23, 2014

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

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