I appreciate how this cake combines the classic flavor of banana pudding with the dense, satisfying texture of pound cake. It feels indulgent yet simple to make. I only need pantry staples and a few ripe bananas to create something that tastes bakery-worthy. I also enjoy serving it slightly warm, when the aroma fills the kitchen and every slice feels extra comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas, mashed 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 cup banana pudding mix
Directions
Preheat the oven: I preheat my oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
Cream the butter and sugar: In a large bowl, I cream together the softened butter and sugar until the mixture becomes light and fluffy.
Add the eggs: I beat in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Mix the dry ingredients: In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, and banana pudding mix.
Combine wet and dry ingredients: I gradually add the dry mixture to the creamed butter mixture, alternating with the buttermilk. I begin and end with the dry ingredients and mix just until combined to avoid overmixing.
Fold in bananas and vanilla: I gently fold in the mashed bananas and vanilla extract, keeping the batter light.
Fill the pan: I pour the batter into the prepared loaf pan and smooth the top evenly.
Bake: I bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. I sometimes enjoy a slice while it is still slightly warm.
Servings and Timing
Servings: 10 Prep time: 15 minutes Cook time: 60–70 minutes Total time: 80 minutes Calories: Approximately 390 kcal per serving
Variations
I sometimes add chopped walnuts or pecans for extra texture. If I want a sweeter finish, I drizzle a simple vanilla glaze over the cooled cake. For even more banana flavor, I add thin banana slices on top before baking. I also enjoy serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-style presentation.
Storage/Reheating
I store the pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven softness. I can also freeze slices individually for up to 2 months and thaw at room temperature when ready to enjoy.
FAQs
Can I use frozen bananas?
Yes, I can use frozen bananas. I thaw them completely and drain any excess liquid before mashing.
What if I don’t have buttermilk?
If I don’t have buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.
Why is my pound cake dense?
If my cake turns out dense, I know I may have overmixed the batter or not creamed the butter and sugar long enough.
Can I make this in a bundt pan?
Yes, I can use a bundt pan, but I adjust the baking time and check for doneness with a toothpick.
How do I know when the cake is done?
I insert a toothpick into the center. If it comes out clean or with a few moist crumbs, I know the cake is ready.
Conclusion
I find this warm banana pudding pound cake to be the perfect blend of comfort and sweetness. The moist banana crumb, rich buttery flavor, and subtle pudding undertone make every slice satisfying. Whether I serve it warm with coffee or dress it up for dessert, it’s a recipe I always come back to when I crave something cozy and homemade.
Warm banana pudding pound cake made with ripe bananas, rich butter, and creamy banana pudding mix. A moist, tender loaf cake that is perfect for dessert, brunch, or an afternoon sweet treat.
Author:Sarah
Prep Time:15 minutes
Cook Time:65 minutes
Total Time:80 minutes
Yield:10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 ripe bananas, mashed
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup banana pudding mix
Instructions
1. Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream Butter & Sugar
In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
3. Add Eggs
Beat in the eggs one at a time, mixing well after each addition.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and banana pudding mix.
5. Alternate Mixing
Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
6. Fold in Bananas
Gently fold in mashed bananas and vanilla extract until evenly distributed.
7. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas with brown spots for maximum sweetness and moisture.
Avoid overmixing to keep the pound cake tender.
Tent loosely with foil if the top browns too quickly.
Store at room temperature in an airtight container for up to 3 days.
Warm slices slightly before serving for enhanced flavor.
