Yes, you can make banana bread in a bundt pan! Don’t be intimidated. This is a simple, beginner-friendly, one-bowl recipe so grab your overripe bananas and let’s bake.
Banana Bread in a Bundt Pan
This recipe is adapted from my popular first bundt pan banana bread. It has so many rave reviews! That one calls for sour cream, so I decided to omit it and replace it with another banana. It worked out fabulously. Now I don’t know which one I like best but I will say that this one is more of a classic banana bread–it’s a great base recipe!
For this recipe you’ll need a bundt pan that is 9 – 10 inches (22 – 25cm) wide or one that holds 10 – 12 cups of batter.
Banana Bread with 5 Bananas
With 5 bananas in this bread, it is so irresistibly soft, and moist, and packed with banana flavor.
Due to the extra moisture content and natural sugars in overly ripe bananas, I decreased both the milk and the sugars and it came out perfect.
Use any size bananas that you like; this recipe is forgiving, just as long as they’re super spotty–this is the secret to great banana bread.
Also, keep in mind that if you use large bananas, you’ll have to bake the bread for longer.
My family and I love this bread, hence the reason why I took so many pictures of it! I couldn’t help myself. It baked up so beautifully just like the first one.
Why You’ll Love This Banana Bread Recipe Too
- It isn’t overly sweet.
- It has so much banana flavor (and it smells amazing too).
- It is tender but still dense like a classic banana bread.
- It tastes great plain.
- It stays moist and tastes better with time because it’s made with both butter and oil and with both white sugar and brown sugar too.
- It’s easy to make.
- It’s gorgeous.
If you really love baking with bananas check out my banana recipe archive. No overripe banana goes to waste in my house!
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Bundt Pan 5-Banana Bread
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Ingredients
- 1/2 cup (115g/1 stick) salted butter, softened
- 5 overripe bananas, mashed
- 1 cup (185g) granulated white sugar
- 1/2 cup (103g) brown sugar, packed
- 1/2 tablespoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 3/4 cup (180ml) milk, preferably 2% milkfat
- 1/3 cup (80ml) vegetable oil
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
Instructions
- Preheat the oven to 325°F (162°C), standard conventional oven.
- In a very large mixing bowl, combine the butter and bananas.1/2 cup (115g/1 stick) salted butter, softened, 5 overripe bananas, mashed
- Add both sugars, baking soda, baking powder, salt, and cinnamon. Mix well.1 cup (185g) granulated white sugar, 1/2 cup (103g) brown sugar, packed, 1/2 tablespoon baking soda, 2 teaspoons baking powder, 1 teaspoon fine sea salt, 2 teaspoons ground cinnamon
- Beat in the eggs.4 eggs
- Add the milk, oil, and vanilla extract. Stir vigorously until combined.3/4 cup (180ml) milk, preferably 2% milkfat, 1/3 cup (80ml) vegetable oil, 2 teaspoons vanilla extract
- Add the flour and mix gently until no dry streaks remain. Do not overmix.3 cups (375g) all-purpose flour
- Spray a 10 - 12 cup (9 - 10 inch) bundt pan generously with cooking spray or grease well with oil.
- Pour the batter into the pan then smooth the top into an even layer.
- Bake for 60 - 65 minutes until a toothpick or wooden skewer inserted into the center comes out clean or with fully baked crumbs, then again on the opposite side. (The baking time depends on the size of bananas used.)
- Place the pan on top of a wire rack, with the bread still inside, to cool for 20 minutes.
- Then remove the bread by inverting it onto the wire rack and let it cool for about 20 minutes more before slicing. Enjoy!
Notes
- If you don't have salted butter, add 1/4 teaspoon of fine sea salt.
- Remove the bread from the pan by placing the wire rack or a large plate over the top and flipping it right side up. If the bread doesn’t fall out right away, tap the pan lightly until it does. You should hear a quiet thud.
- Let the bread cool before slicing. If the bread is too hot, it will fall apart.
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