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Sour Cream Banana Bread (Bundt Pan)

Sour cream banana bread baked in a bundt pan turns out deeply golden with an extra-moist crumb and a thick cream cheese glaze. The tangy glaze cascades down every ridge of the mold for a bakery-style, ridged finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe bananas, mashed.
  • 1 cup sour cream
  • 0.5 cup butter Softened.
  • 1 cup sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cream cheese glaze
  • 4 oz cream cheese Softened.
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Bake the banana bread
  1. Preheat the oven to 350°F. Thoroughly grease and flour a 10-cup bundt pan, coating every crevice so the ridges release cleanly.
  2. Beat the softened butter and sugar until light and fluffy. The mixture should look paler and slightly airy before moving on.
  3. Add the eggs one at a time, mixing well after each addition. Continue until the batter looks smooth and cohesive.
  4. Mix in the vanilla extract. Stir just until evenly distributed.
  5. Stir in the mashed bananas and sour cream. The batter will thicken and turn glossy.
  6. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined. Stop as soon as no dry streaks remain—do not overmix.
  7. Pour the batter into the prepared bundt pan. Spread it evenly so it bakes into a uniform dome and center hole.
  8. Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is deeply golden. Look for a firm, springy surface with rich brown edges.
Glaze and serve
  1. Cool the bread for 20 minutes before inverting. The loaf should release with defined ridges, not smear.
  2. Glaze once fully cooled by mixing the cream cheese, powdered sugar, milk, and vanilla until smooth. Spoon over the bundt so the thick glaze cascades down every ridge.

Notes

Pro tip: grease-and-flour thoroughly, especially in the center tube and deep ridges, to prevent sticking and keep the bundt pattern crisp. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; freeze the baked loaf (unglazed) for up to 2 months, thaw overnight, then glaze. For a lighter option, use reduced-fat cream cheese in the glaze and keep the texture by adding the milk gradually.