Go Back

Bundt Pan Banana Bread

Bundt pan banana bread bakes into a golden, ridged loaf with a dramatic vanilla glaze that drips down every curve. This easy bundt bread stays moist from mashed ripe bananas and sour cream, with a clean toothpick test at the center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 bananas Ripe, mashed.
  • 0.5 cup butter Melted.
  • 1 cup sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup sour cream
  • 0.5 cup walnuts Chopped; optional.
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and thoroughly grease and flour a standard bundt pan so the ridges release cleanly.
  2. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas until smooth and glossy.
  3. Stir in sour cream until the batter looks evenly thick and creamy.
  4. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined, stopping as soon as you no longer see dry flour.
  5. Fold in the walnuts if using so they stay evenly distributed without overmixing.
  6. Pour the batter into the bundt pan and tap the pan on the counter to pop any air bubbles.
  7. Bake for 45–55 minutes at 350°F until a toothpick comes out clean and the top looks golden.
Glaze and serve
  1. Cool the bread in the pan for 15 minutes so it sets enough to release.
  2. Invert the loaf onto a serving plate, keeping the ridged shape intact for the glaze to cling.
  3. Drizzle vanilla glaze over the cooled bread so it runs down every ridge and pools at the base.

Notes

For the best release and ridges, grease and flour the entire bundt pan thoroughly, especially the corners. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced portions up to 3 months. For a lighter option, you can substitute low-fat sour cream without changing the bake time.