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Bananas & Cream Pound Cake

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
  • Total Time
    Prep: 20 min. Bake: 40 min. + chilling
  • Makes
    15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 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

Directions

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. 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 well after each addition.
  • 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.
  • 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, 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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