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Bananas & Cream Pound Cake

16 reviews
Total Time
Prep: 20 min. Bake: 40 min. + chilling

By Taste Of Home Editorial Team

Recipe by Courtney Meckley, Cartersville, Georgia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 29, 2023

This banana pound cake 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

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Test Kitchen Approved

Bananas & Cream Pound Cake

Contest Winner
16 reviews
Prep Time 1 hour 20 min
Cook Time 40 min
Yield 15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 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
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 well after each addition.
  2. Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 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 8 pieces; 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 and, if desired, additional bananas.

Nutrition Facts

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

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