Banana Pudding Pound Cake

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the mashed bananas and sour cream, starting and ending with the dry ingredients. Mix until just combined.
2. Prepare the Banana Pudding Swirl:
In a small bowl, whisk together the instant banana pudding mix and milk until thickened, about 2 minutes.
Drop spoonfuls of the banana pudding mixture into the cake batter, then use a knife or skewer to swirl the pudding into the batter, creating a marbled effect.
3. Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Glaze (Optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving.
Serving and Storage Tips: