Pound Cake Banana Pudding
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The recipe for this fun twist on banana pudding comes from Southern Living 1001 Ways to Cook Southern, circa 2010…which doesn’t feel at all vintage, but was, in fact, 15 years ago.
I used the Sara Lee family sized pound cake that the recipe recommends, but you can absolutely substitute a homemade pound cake like this Classic Buttery Pound Cake.
PrintPound Cake Banana Pudding
This classic banana pudding has a fun twist, with the substitution of pound cake cubes instead of vanilla wafers
- Prep Time: 20 minutes Plus Chilling Time
- Cook Time: 13-15
- Total Time: 0 hours
- Category: Dessert
- Method: Stovetop
Ingredients
4 Cups Half and Half
4 Large Egg Yolks
1-1/2 Cups Granulated Sugar
1/4 Cup Cornstarch
1/4 Teaspoon Salt
3 Tablespoons Salted Butter
2 Teaspoons Vanilla Extract
1 Lb Pound Cake, Cubed
4-6 Ripe Bananas, Sliced
Whipped Cream
Instructions
Whisk together the Half and Half, egg yolks, sugar, cornstarch, and salt in a saucepan over medium-low heat.
Cook and stir for 13-15 minutes, or until mixture thickens.
Remove from the heat, and stir in the vanilla and butter.
Layer half of the pound cake cubes into your serving dish, top with half of the banana slices and half of the pudding. Repeat.
Cover the dish and chill for at least six hours.
Pipe whipped cream around the edge, or all over the top if you’d like.
Enjoy!
Notes
This homemade pudding takes a few minutes to make, but it’s dead simple and so much better than that gross boxed stuff with fake banana flavor!
