Mile High Banana Pudding Pound Cake recipe
Mile High Banana Pudding Pound Cake infused with fresh banana and banana emulsion for an extra boost. Covered in delicious banana pudding icing.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature
- 10 Eggs - room temperature
- 8 oz. Cream Cheese - room temperature
- 2 Bananas - mashed
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 4 tsps Banana Emulsion or Extract
- Icing Ingredients:
- 3.5 oz. Banana pudding mix
- 4 oz. Cream cheese - room temperature
- 7 oz. Sweetened condensed milk
- 1 ¼ c Milk - cold
- 4 oz. Cool Whip
- ½ - 1 teaspoon Banana Emulsion or Extract
- Nilla wafers
Instructions
- (Prepare your icing first as it needs time to set.)In a large bowl, add the pudding mix and whisk/mix in the milk until combined. Add the condensed milk and whisk/mix to combine.
- In another bowl, using a hand or stand mixer blend the cream cheese, Cool Whip and banana emulsion or extract together.
- Cover the bowls with plastic wrap and refrigerate for two hours. Once removed from the refrigerator, fold the Cool Whip and cream cheese mixture into the pudding mix mixture until combined.
- Preheat your oven to 325 degrees.
- Cream the butter and cream cheese together. Slowly add in the sugar and mix until light and fluffy (approximately 5 minutes).
- Add in the banana extract/emulsion and mix.
- Add the eggs one at a time mixing just until combined.
- Combine the flour, salt, and baking powder. Add the flour mixture to the bowl, alternating with the mashed bananas, beginning and ending with the flour mixture.
- Spray a 18-cup bundt pan with baking spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes. (Bake it longer if needed).Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.
- Allow the cake to cool for approximately 15-20 minutes before removing it from the pan to complete the cooling process. Allow it to cool completely before adding the icing.
- After the icing has chilled in the refrigerator for two hours, remove it from the refrigerator and using a rubber spatula or similar, spread the icing on the cake as desired.
- Then place the Nilla wafers on the cake as desired. Decorate with additional icing if you like.
- Refrigerate and keep refrigerated unless serving.