Bananas & Cream Pound Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This dessert got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! Ingredients:
1/2 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon baking soda |
1/2 cup buttermilk |
layers: |
2 cups 2% milk |
1 package (3.4 ounces) instant french vanilla pudding mix |
1 package (8 ounces) cream cheese, softened |
1/2 cup sweetened condensed milk |
1 package (12 ounces) frozen whipped topping, thawed, divided |
5 medium ripe bananas |
Directions:
1. In a 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 the creamed mixture alternately with buttermilk, beating after each addition just until combined.
2. Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Meanwhile, in a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.
4. Cut cake into eight slices; arrange on bottom of an ungreased 13-in. x 9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping. Yield: 15 servings.
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