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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


  • 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
  • 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


  • 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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  • NancyWallaceDillard
    Nov 17, 2020

    This is really delicious. The only thing I would say, is make sure you don't add too much Cool Whip or the top layer won't gel correctly. My family loved it and go bleed it up in 2 days.

  • 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 .