Bananas & Cream Pound Cake

Name: Bananas & Cream Pound Cake
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Yield: 15 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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 9x5-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.
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.
Cut cake into eight slices; arrange on bottom of an ungreased 13x9-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.

Nutrition Facts

1 piece: 419 calories, 18g fat (12g saturated fat), 75mg cholesterol, 295mg sodium, 57g carbohydrate (43g sugars, 1g fiber), 6g protein.

Originally published as Banana Pound Cake Pudding in Taste of Home December/January 2013

Reviews

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Average Rating:

chinaroad

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

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

Mar 7, 2015

Very good. Will make again.
pamsterhamster

Sep 12, 2014

Wonderful summertime cake. Light & fluffy.
lindamooierler

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

Mar 24, 2014

Brought this to school as a Monday treat. It was a huge hit!
sd20

Mar 23, 2014

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

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

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

Mar 23, 2014

Silverfx, what did you bake?