Banana Pudding Pound Cake
INGREDIENTS:
FOR THE CAKE
3 cups all-purpose flour sifted then measured
5.1 ounce box banana cream instant pudding mix, do not make the pudding
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
8 ounces cream cheese at room temperature
1 and ⅔ cups bananas mashed, about 2 small bananas
2 tablespoons Amaretto liqueur sub almond, banana, or vanilla extract
1 cup heavy whipping cream
1 and ½ cup butter unsalted (see post for subs)
1 tablespoon banana extract like this
3 cups granulated sugar
6 large eggs at room temperature
FOR THE GLAZE
½ cup heavy whipping cream whipped
¾ cup powdered sugar sifted then measured
2 tablespoons Amaretto liqueur or almond, banana, or vanilla extract
6 crushed vanilla wafers
mint leaves and banana slices for garnish
DIRECTIONS:
Please see post above for substitutions and recommendations
FOR THE CAKE
Preheat oven to 325° F. (If you haven’t calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
In the bowl of your electric mixer, beat the heavy whipping cream until stiff peak stage. Spoon it into another bowl and set aside to *add to the mixture later.
In the same bowl of an electric mixer (bowl 1 electric mixer), beat butter and cream cheese until fluffy. Add granulated sugar and beat on medium speed until the mixture is fluffy. Stop the mixer and scrape the sides. Mix again.
Remove 2 tablespoons of the instant pudding mix and reserve it for the glaze. Combine the remaining instant pudding, flour, salt, baking powder, and baking soda in another bowl (bowl 2). Whisk to combine. Set aside.
In yet another bowl (bowl 3) crack your eggs and add the banana extract and mashed bananas. Slowly mix this into your butter and cream cheese mixture. (bowl 1)
Now, slowly add the flour mixture (bowl 2) to the butter/cream cheese mixture (bowl 1).
Stop the mixer, scrape the sides, and mix again.
By hand with a large spatula, *fold in the whipped cream. (This is the whipped cream that is the very first thing that you mixed.) This makes a lot of batter. Take your time and carefully fold until the whipped cream is mixed well.
Spoon into your prepared pan and smooth the top …
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