Moist Banana Pound Cake with Creamy Vanilla Pudding

Instructions

1. 1

   Preheat oven to 325°F. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

2. 2

   In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beating well after each addition.

3. 3

   Transfer the batter to a greased and floured 9x5-inch loaf pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

4. 4

   In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 more minutes. In a large bowl, beat the cream cheese and condensed milk until smooth, then fold in the prepared pudding. Gently fold in 3-1/2 cups of the whipped topping.

5. 5

   Cut the cooled pound cake into 8 pieces and arrange them in an ungreased 13x9-inch baking dish, trimming as needed to fit. Slice the bananas and arrange them over the cake. Spread the creamy pudding mixture over the top. Refrigerate the dessert, covered, for at least 3 hours. Serve with the remaining whipped topping and additional sliced bananas, if desired.