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1. Preheat Your Oven:
1.1. Set the Oven Temperature:
- Preheat your oven to 325°F (165°C). Grease and flour your loaf or Bundt pan to ensure the cake doesn’t stick.
2. Prepare the Pound Cake Batter:
2.1. Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
2.2. Cream the Butter and Sugar:
- In a large mixing bowl, beat the unsalted butter, vegetable oil, and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
2.3. Add the Eggs:
- Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and vanilla extract until smooth and combined.
2.4. Incorporate the Bananas and Pudding Mix:
- Stir in the mashed bananas and the banana pudding mix. Mix until fully incorporated.
2.5. Alternate Dry Ingredients and Milk:
- Gradually add the dry ingredients to the banana mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
3. Assemble the Cake:
3.1. First Layer:
- Pour about one-third of the batter into the prepared pan, spreading it evenly.
3.2. Add Filling:
- Sprinkle a layer of crushed vanilla wafers over the batter, followed by a layer of sliced bananas.
3.3. Repeat Layers:
- Add another third of the batter, followed by more vanilla wafers and bananas. Finish with the remaining batter, spreading it evenly on top.
4. Bake the Cake:
4.1. Bake Time:
- Place the cake in the preheated oven and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
4.2. Cool the Cake:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then, carefully transfer it to a wire rack to cool completely.
5. Prepare the Glaze:
5.1. Make the Glaze:
- In a small bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until smooth. If the glaze is too thick, add more cream/milk one teaspoon at a time until you reach your desired consistency.
6. Glaze and Serve:
6.1. Drizzle the Glaze:
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
6.2. Add Topping:
- Sprinkle crushed vanilla wafers over the top of the glaze for added crunch and flavor.
6.3. Serve:
- Slice and serve your Banana Pudding Pound Cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips for the Best Banana Pudding Pound Cake:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
- Avoid Overmixing: When adding the flour mixture, mix just until combined to avoid a dense cake.
- Layering: Be careful not to overfill the cake pan with batter and filling; leave some room for the cake to rise.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This Banana Pudding Pound Cake is a delightful dessert that brings the comforting flavors of banana pudding into a rich, buttery pound cake. Perfect for special occasions or any time you’re in the mood for a sweet treat, this cake is sure to become a favorite in your recipe collection. Enjoy every moist, flavorful slice!
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