Banana Pudding Pound Cake

There’s something about banana pudding pound cake that feels like a warm Southern summer afternoon—sweet, a little nostalgic, and guaranteed to make you smile. Whether you’re juggling a full-time job, a house full of snack-hungry kids, or just need a little dessert therapy (no judgment!), this cake is your new go-to.

This isn’t just a cake. It’s the best banana pudding pound cake you’ll ever taste—and yes, we’re putting that in writing. With layers of buttery pound cake, creamy banana pudding, and the crunch of crushed vanilla wafers, it’s basically your childhood favorite all grown up and ready to impress at every potluck, holiday, or “just because” Tuesday night.

Why You’ll Love This Banana Pudding Pound Cake

If you’re craving comfort in the form of a dessert, this banana pudding pound cake is here for you. Think: the richness of an old-fashioned pound cake, the sweetness of ripe bananas, and a creamy pudding topping that’s basically spoon-licking good.

Here’s why this dessert is a fan favorite:

• Old fashioned flavor that hits all the right nostalgic notes.

• Easy enough for a weekday, impressive enough for a party.

• Kid-approved, spouse-approved, best friend-approved—you name it.

Looking for more nostalgic desserts? You’ll love our The Best Slap Ya Momma Pound Cake

.

Ingredients You’ll Need

For the Pound Cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened

• 2 1/2 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup mashed ripe bananas (about 2–3 bananas)

• 1 tsp vanilla extract

• 1/2 cup sour cream

For the Banana Pudding Topping:

• 1 box (3.4 oz) instant banana cream pudding mix

• 2 cups cold milk

• 1/2 cup sweetened condensed milk (optional but deliciously rich)

• 1 cup heavy whipping cream (whipped to stiff peaks) or 1 container Cool Whip

• 2 bananas, sliced

• 1–2 cups crushed vanilla wafers or golden Oreos

• Optional: banana-flavored candy pieces or white chocolate chunks for a fun twist

How to Make Banana Pudding Pound Cake

Let’s break this down into cake and topping—because multitasking is your superpower.

Step 1: Make the Pound Cake

1. Preheat your oven to 325°F. Grease and flour a bundt pan like you mean it.

2. In a large bowl, cream the butter and sugar until it’s fluffy and looks like sweet cloud magic—about 3-5 minutes.

3. Add eggs one at a time, mixing well between each. Yes, it’s a little extra work, but totally worth it.

4. In another bowl, whisk together flour, baking powder, and salt.

5. Slowly add the dry ingredients to the butter mixture, alternating with mashed bananas. Stir in vanilla and sour cream.

6. Pour the batter into your bundt pan and smooth the top.

7. Bake for 70–80 minutes, or until a toothpick comes out clean. Let cool for 10–15 minutes before turning it out onto a wire rack.

Need a visual? Check out our step-by-step pound cake tutorial.

Step 2: Make the Banana Pudding Topping

1. In a medium bowl, whisk the pudding mix with cold milk (and sweetened condensed milk if you want to live a little).

2. Let it sit for 5 minutes to thicken up.

3. Fold in whipped cream or Cool Whip until smooth and dreamy.

4. Once the cake is completely cooled, spread the pudding mixture over the top.

5. Top with sliced bananas and a generous sprinkle of crushed vanilla wafers or golden Oreos. Feel free to toss on some banana candy or white chocolate for a little flair.

Pro Tips for Pound Cake Perfection

• Don’t overmix the batter—nobody wants a tough cake. Just mix until combined.

• Use ripe bananas (brown spots are your friend!). They bring all the flavor.

• Chill the cake for 30 minutes after topping it—it helps the pudding set and makes slicing easier.

• If you’re out of sour cream, you can substitute plain Greek yogurt in a pinch.

Psst… if you’re into banana desserts, don’t miss our Cinnamon Sweet Alabama Pecan Bread

.

This Cake Has a Backstory

I first made this banana pudding pound cake for a Sunday brunch with my sister and her very opinionated kids. Let’s just say they took one bite and immediately requested it for their birthdays… forever. Since then, it’s become one of those “please bring that banana cake” recipes I can never retire.

Serving Suggestions

Serve chilled or at room temperature with a hot cup of coffee, iced tea, or a scoop of vanilla ice cream if you’re feeling indulgent. It travels well, so take it to your next gathering and watch it disappear.

Prep Time: 25 minutes

Cooking Time: 75 minutes

Total Time: About 1 hour 40 minutes

Servings: 12 generous slices

Nutritional Information (per serving):

• Calories: ~520

• Protein: 6g

• Sodium: 190mg

(Note: These numbers may vary depending on your toppings and mix-ins!)

FAQs About Banana Pudding Pound Cake

Can I use Cool Whip instead of whipped cream?

Yes! Cool Whip is a great shortcut and holds up well—especially if you’re making the cake ahead.

Can I freeze this cake?

You can freeze the cake part (without the pudding topping). Wrap it tightly and freeze for up to 2 months. Add the topping fresh before serving.

How do I keep bananas from browning on top?

Brush them lightly with lemon juice or add them right before serving for best results.

Is this the best banana pudding pound cake ever?

Okay, we might be biased—but with the creamy topping, rich banana flavor, and crunchy cookies, it’s a solid contender. 😉

This banana pudding pound cake isn’t just a dessert—it’s a conversation starter, a family favorite, and the sweet comfort you didn’t know you needed. So next time you’re feeling nostalgic, craving something cozy, or just want to wow your guests, give this cake a whirl. You’ll be glad you did.

And if you’re in the mood for more feel-good desserts, browse our full collection of comforting cakes and pies.

Banana Pudding Pound Cake

---

• Author: Anna
• Total Time: About 1 hour 40 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Ingredients You’ll Need

For the Pound Cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened

• 2 1/2 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup mashed ripe bananas (about 2–3 bananas)

• 1 tsp vanilla extract

• 1/2 cup sour cream

For the Banana Pudding Topping:

• 1 box (3.4 oz) instant banana cream pudding mix

• 2 cups cold milk

• 1/2 cup sweetened condensed milk (optional but deliciously rich)

• 1 cup heavy whipping cream (whipped to stiff peaks) or 1 container Cool Whip

• 2 bananas, sliced

• 1–2 cups crushed vanilla wafers or golden Oreos

• Optional: banana-flavored candy pieces or white chocolate chunks for a fun twist

---

Instructions

How to Make Banana Pudding Pound Cake

Let’s break this down into cake and topping—because multitasking is your superpower.

Step 1: Make the Pound Cake

1. Preheat your oven to 325°F. Grease and flour a bundt pan like you mean it.

2. In a large bowl, cream the butter and sugar until it’s fluffy and looks like sweet cloud magic—about 3-5 minutes.

3. Add eggs one at a time, mixing well between each. Yes, it’s a little extra work, but totally worth it.

4. In another bowl, whisk together flour, baking powder, and salt.

5. Slowly add the dry ingredients to the butter mixture, alternating with mashed bananas. Stir in vanilla and sour cream.

6. Pour the batter into your bundt pan and smooth the top.

7. Bake for 70–80 minutes, or until a toothpick comes out clean. Let cool for 10–15 minutes before turning it out onto a wire rack.

Need a visual? Check out our step-by-step pound cake tutorial.

Step 2: Make the Banana Pudding Topping

1. In a medium bowl, whisk the pudding mix with cold milk (and sweetened condensed milk if you want to live a little).

2. Let it sit for 5 minutes to thicken up.

3. Fold in whipped cream or Cool Whip until smooth and dreamy.

4. Once the cake is completely cooled, spread the pudding mixture over the top.

5. Top with sliced bananas and a generous sprinkle of crushed vanilla wafers or golden Oreos. Feel free to toss on some banana candy or white chocolate for a little flair.

• Prep Time: 25 minutes
• Cook Time: 75 minutes

Nutrition

• Calories: ~520
• Sodium: 190mg
• Protein: 6g