Bananas & Cream Pound Cake

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

1. In a 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 the creamed mixture alternately with buttermilk, beating after each addition just until combined.
2. Transfer to a greased and floured 9x5-in. loaf pan. Bake at 325u0b0 for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.
4. Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping.

butter, sugar, eggs, vanilla, flour, salt, baking soda, buttermilk, milk, cream cheese, condensed milk, frozen whipped topping, bananas

Taken from www.tasteofhome.com/recipes/bananas-cream-pound-cake/ (may not work)