A rich Southern pound cake packed with banana pudding flavor, topped with vanilla drizzle and served warm with ice cream.

Scale

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 ripe bananas, mashed

1 package instant vanilla pudding mix

2½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

½ cup sour cream

For the Drizzle:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

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1. Preheat oven to 325°F and prepare a Bundt pan.

2. Cream butter and sugar until fluffy.

3. Add eggs one at a time.

4. Mix in bananas, vanilla, and sour cream.

5. Combine flour, pudding mix, baking powder, and salt.

6. Add dry ingredients to wet ingredients.

7. Pour batter into pan.

8. Bake 65 to 75 minutes.

9. Cool slightly.

10. Prepare drizzle and pour over cake.

11. Serve warm with ice cream.

Use very ripe bananas for maximum flavor.

Store covered at room temperature.

Serve slightly warm for best results.