TACKtech’s Cookbook
Bananas & Cream Pound Cake
Main > Dessert Recipes
Prep: 20 min. Bake: 40 min. + chilling Yield: 15 Servings 80 40 120 Ingredients 1/2 cup butter, softened 1-1/2 cups sugar 3 eggs 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 In a large bowl, cream butter and sugar until light and fluffy. 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 after each addition just until combined. Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 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. Meanwhile, 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 13-in. x 9-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. Yield: 15 servings. Taste of Home Christmas 2012

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Last Modified: 2025.08.17