Bananas and Cream Pound Cake

Bananas and Cream Pound Cake

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup butter, softened

  • 1-½

    cups sugar

  • 3

    eggs

  • 1

    tsp. vanilla extract

  • 1-½

    cups all-purpose flour

  • ¼

    tsp salt

  • tsp baking soda

  • ½

    cup buttermilk

  • LAYERS

  • 2

    cups 2% milk

  • 1

    pkg (3.4 oz.) instant French vanilla pudding mix

  • 1

    pkg (8 oz.) cream cheese, softened

  • ½

    cup sweetened condensed milk

  • 1

    pkg (12 oz.) frozen whipped topping, thawed, divided

  • 5

    medium ripe bananas

Directions

In 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 creamed mixture alternately with buttermilk, beating after each addition just until combined. Transfer to greased 9 x 5 inch loaf pan. Bake at 325 degrees F for 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely. In small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In 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 and arrange on bottom of ungreased 13 x 9 inch dish. Trim to fit. Slice bananas, arrange over cake. Spread pudding mixture over top. Cover and refrigerate for 3 hours before serving. Serve with remaining whipped topping. Serves 15


Nutrition

Facebook Conversations