Banana pudding pound cake

 Banana pudding pound cake 

INGREDIENTS 

Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

5 large eggs

1 cup whole milk

1 teaspoon vanilla

3 cups flour

1 (3.4 ounce) package banana cream instant pudding mix

1/2 teaspoon baking powder

1/4 teaspoon salt

2 mashed bananas

16 vanilla wafer cookies 

Icing:

1–1/2 cups powdered sugar

2 tablespoons whole milk

1 drop of yellow food coloring 

Instructions

1. Preheat oven to 350°F. Lightly grease and flour a round tube pan and set aside.
2. In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the eggs, one at a time, and beat until well incorporated. With the mixer on low speed, slowly beat in the milk and vanilla until smooth.
3. In a separate bowl, whisk together the flour, dry pudding mix, baking powder and salt. Add to the wet ingredients, one cup at a time, until just combined. Stir in the mashed and sliced bananas until evenly distributed.
4. Spread evenly into prepared pan. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a wire rack to cool completely.
5. For the icing, whisk together the powdered sugar , 1 drop of yellow food coloring and milk until smooth and of drizzling consistency. Add more powdered sugar if too thin or more milk if too thick.
6. Transfer cake to a cake stand or serving platter and drizzle with icing. Garnish with 8 wafer cookies by sticking them into the cake, leaving half of the cookie out before you drizzle the icing , if desired. Then crumble 8 wafer cookies and place over the top of the cake.