Bananas and Cream Pound Cake

By vanpattensl

Ingredients

• 1/2 cup butter
• 1 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup buttermilk
• Layers
• 2 cups 2 percent milk
• 1 package (3.4 ounce) instant French vanilla pudding mix
• 1 package (8 ounce) cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 package (12 ounce) frozen whipped topping, thawed, divided
• 5 medium bananas

Preparation

Step 1

In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition just until combined.

Transfer to greased 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely. In small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3 1/2 cups whipped topping.

Cut cake into eight slices and arrange on bottom of ungreased 13-in. x 9-in. dish; trim to fit. Slice bananas; arrange over cake. Spread pudding mixture over top. Cover and refrigerate for 3 hours before serving. Serve with remaining whipped topping.