All the cozy flavors of classic Southern banana pudding—ripe bananas, vanilla wafers, and silky vanilla cream—baked into a velvety, buttery pound cake with a tender crumb and a glossy vanilla glaze. It slices beautifully, travels well, and tastes even better on day two.
Why You’ll Love It
- Banana pudding vibes: Real bananas + vanilla wafer crunch in every slice.
- Bakery texture: Dense-yet-soft crumb that stays moist for days.
- Make-ahead friendly: Flavor deepens overnight—perfect for parties.
- Photo-ready: Golden crust, creamy glaze, and wafer sprinkle on top.
Ingredients
Cake
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temp
- 1 tbsp pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) finely ground vanilla wafers (about 30 cookies)
- 1 (3.4-oz/96 g) box instant vanilla pudding mix (dry)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup (120 g) sour cream, room temp
- ½ cup (120 ml) whole milk, room temp
- 1¼ cups (300 g) very ripe mashed bananas (about 3 large)
Wafer Crumble (optional but great)
- ¾ cup (90 g) roughly crushed vanilla wafers
- 2 tbsp unsalted butter, melted
- 1 tbsp light brown sugar
- Pinch of salt
Vanilla Glaze
- 1½ cups (180 g) powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Yield & Timing
- Pan: 10–12 cup bundt pan
- Servings: 12–14
- Prep: 20 minutes
- Bake: 60–70 minutes at 325°F (165°C)
- Cool: 25–30 minutes
- Total: ~1 hour 50 minutes
Instructions
1) Prep
Heat oven to 325°F (165°C). Generously grease and flour a bundt pan (or use baking spray with flour). If using the Wafer Crumble, mix its ingredients and set aside.
2) Cream & Mix
Beat butter and sugar on medium-high until pale and fluffy, 3 minutes. Beat in eggs one at a time, then vanilla.
In another bowl, whisk flour, ground vanilla wafers, pudding mix, baking powder, baking soda, and salt.
Whisk sour cream and milk together.
With mixer on low, add dry ingredients in 3 additions, alternating with sour-cream mixture in 2 additions (begin & end with dry). Mix just until combined. Fold in mashed bananas.
3) Fill the Pan
Spoon half the batter into the pan. Sprinkle evenly with Wafer Crumble (if using), keeping it away from the edges so the cake unmolds cleanly. Add remaining batter and smooth the top.
4) Bake
Bake 60–70 minutes, until a skewer comes out with a few moist crumbs. If browning early, tent loosely with foil for the last 10–15 minutes.
5) Cool & Invert
Cool 20–25 minutes in the pan, then invert onto a rack. Cool until just warm.
6) Glaze
Whisk glaze to a pourable ribbon. Spoon over the warm-cool cake so it sets shiny. Sprinkle with a few crushed wafers on top.
Serving Ideas
- Classic: Slices with a dollop of lightly sweetened whipped cream.
- Banana-pudding style: Add sliced bananas and a few whole wafers on the plate.
- Dessert table: Dust with extra crumbs and a light drizzle of caramel (optional).
Pro Tips for a Perfect Crumb
- Use very ripe bananas—freckled and soft—for max flavor and moisture.
- Room-temp dairy & eggs help the batter emulsify and rise evenly.
- Don’t overmix after adding flour; stop as soon as it’s incorporated.
- Check early at 58 minutes; ovens vary and overbaking dries bananas.
- Clean release: Grease the bundt pan into every nook; wait at least 20 minutes before unmolding.
Variations & Twists
- Chocolate-Chip Swirl: Fold in ¾ cup mini chocolate chips.
- Nutty Crunch: Add ½ cup chopped toasted pecans to the batter.
- Cream-Cheese Ribbon: Beat 8 oz cream cheese + ¼ cup sugar + 1 egg + 1 tsp vanilla; layer in the center (skip wafer crumble if using this).
- Lighter Option: Swap half the butter for ½ cup Greek yogurt; reduce sugar by ¼ cup.
Make-Ahead, Storage & Freezing
- Room temp: Wrap well; keeps 3 days (even better on day 2).
- Fridge: Up to 1 week; bring to room temp before serving.
- Freeze: Wrap slices or whole (without glaze) up to 2 months. Thaw wrapped at room temp; glaze before serving.
Troubleshooting
- Dense/gummy center? Underbaked—return to oven 8–10 minutes.
- Cake stuck to pan? Let it rest 5–10 minutes more, then tap all around; warm a towel around the pan to loosen.
- Glaze too thin/thick? Add sugar to thicken or milk by the teaspoon to loosen.
Nutrition (Per Slice, 1 of 14)
Approx. 360–390 kcal, 16–18 g fat, 53–57 g carbs, 4–5 g protein, ~230 mg sodium (varies by brands and add-ins).
Why This Cake Wins
It captures the comfort of banana pudding in a sliceable, giftable, party-perfect pound cake: buttery crumb, banana depth, vanilla warmth, and a playful vanilla-wafer crunch. One bite and you’ll see why it vanishes fast—so maybe go ahead and bake two.