Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 large ripe bananas, mashed
- 1 (3.4 oz) box instant banana pudding mix
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk (or buttermilk for extra tenderness)
- 1 tsp vanilla extract
- Optional: 1/2 cup crushed vanilla wafers (for texture)
For Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt or pound cake pan well.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs: Add eggs one at a time, beating well after each addition.
- Add bananas & pudding mix: Mix in the mashed bananas and dry banana pudding mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix dry and wet: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Stir in the vanilla extract. If using, fold in crushed vanilla wafers.
- Pour batter: Pour the batter evenly into the prepared pan and smooth the top.
- Bake: Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Add glaze (optional): Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Tip: Serve with fresh whipped cream and extra sliced bananas for a true banana pudding twist!
If you’d like, I can help you write a short description or storage tips too — just say “yes!” 🍌🍰