Bananas and Cream Pound Cake

By smleonard

Ingredients

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla extract
• 1-1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/2 cup buttermilk
• LAYERS
• 2 cups 2% milk
• 1 pkg (3.4 oz.) instant French vanilla pudding mix
• 1 pkg (8 oz.) cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 pkg (12 oz.) frozen whipped topping, thawed, divided
• 5 medium ripe bananas

Details

Servings 15
Preparation time 20mins
Cooking time 60mins
Adapted from TasteofHome.com

Preparation

Step 1

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