Bananas Cream Pound Cake recipe
Ingredients:
1/2 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/2 cups 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
Direction:
Cream the sugar and butter in a big bowl until fluffy and light.
Put in 1 egg at a time, whisk well after each addition. Whisk in
vanilla. Combine the baking soda, salt, and the flour in a different
bowl; put into the creamed mixture alternately with buttermilk,
whisking after each addition just until blended.
Pour the mixture into a greased and floured 9x5-inch loaf pan.
Bake for 40-45 minutes at 325 ° until the toothpick inserted into
the middle comes out clean. Let cool in pan for 10 minutes, then
transfer to a wire rack to completely cool.
Stir the pudding mix the milk in a small bowl for 2 minutes. Let it
sit for 2 minutes. Beat the condensed milk and cream cheese in a
big bowl until smooth, then fold in pudding. Fold in 3 1/2 cups of
whipped topping.
Slice the cake into 8 slices and place on the bottom of an
ungreased 13x9-inch dish, trim the cake to fit into the dish if
needed. Cut the bananas and place over the cake. Spread the
pudding mixture over. Cover and chill for 3 hrs. Serve with the
remaining whipped topping.
Nutrition Information:
Calories: 419 calories
Fiber: 1g fiber)
Total Carbohydrate: 57g carbohydrate (43g sugars
Cholesterol: 75mg cholesterol
Protein: 6g protein.
Total Fat: 18g fat (12g saturated fat)
Sodium: 295mg sodium
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