Can you make banana bread in a bundt pan? Yes! And it’s a lot easier than you think. All you need are 4 bananas, sour cream, butter and oil, milk, and a few other basic baking ingredients. This one bowl recipe is simple and straightforward and turns out delicious every time! Read on to find out how to make bundt pan sour cream banana bread.
Banana Bread in a Bundt Pan
If you didn’t know this already, you can use a bundt pan for banana bread!
I think that this idea is brilliant. I love how it looks like a cake simply by putting it into a different pan. It’s different than the loaves that I’m used to seeing, but different in a good way.
What size bundt pan do I need?
You’ll need a 9 inch or 10 inch bundt pan or in other words, a 10 cup or 12 cup bundt pan.
Banana Bread Recipe with 4 Bananas
You’ll need 4 bananas for this recipe and any size will do.
I’ve made this recipe once with average-sized bananas and a second time with large ones and both times the bread came out fabulous. The only difference is that the larger the bananas are, the longer you have to bake the bread and the moister it is as well.
Sour Cream Banana Bread
There’s just a little sour cream in this recipe for richness and flavor. It may not be much but it’s definitely enough!
Can I substitute the sour cream?
You can replace the sour cream with greek yogurt.
Using only butter would yield a drier bread and using only oil would make the bread much too oily. Together they yield a bread that is flavorful, soft, moist, and tender.
Why both white and brown sugar? Can I use only white?
The brown sugar is for extra flavor but you can definitely use just the white sugar if that’s all you have on hand.
Why so much salt?
The salt is for flavor!
One loaf of banana bread usually contains ½ teaspoon of salt and since the batter for this recipe is enough for 2 loaves, there’s double the amount.
Why 4 eggs?
Not only are the eggs in this recipe responsible for binding all of the ingredients together, they also provide much needed moisture! Even omitting just one egg would make a big difference.
Why use a “very large mixing bowl”?
This recipe produces a high quantity of batter; therefore you’ll need a very large bowl to mix everything in.
Why is the baking temperature 325°F?
You’ll notice that the baking temperature for this banana bread is lower than average simply because there is a lot of batter and baking it at this specific temperature allows the inside and outside to bake at the same rate.
Baking it at 350°F would most likely cause the outside to burn while leaving the inside raw and you definitely don’t want that!
How to remove the Banana Bread from the Bundt Pan
Place a plate or wire rack upside down on top of the pan. Place one hand on the plate then carefully slide the other hand under the bundt pan and flip it.
If you hear a quiet thud, it means that the bread has fallen out. If you don’t, give the pan a few light taps until it does, then slowly lift the pan up off the bread.
The only way to ensure that the bread doesn’t stick to the pan is to grease it very well!
The bread in these pictures ended up getting stuck and didn’t seem to want to come out. It had a huge crack but it was still eaten nonetheless.
Add-ins & Decorative Options
Feel free to add chocolate chips, blueberries, or nuts to your bundt pan banana bread.
I chose to leave the top of mine plain but to make it extra special you can dust yours with powdered sugar or drizzle it with chocolate sauce or melted caramel.
Despite the amount of ingredients in this recipe, it’s actually easy to make. The instructions are straightforward, it only takes about 15 minutes to mix everything together, and you only have to dirty one bowl.
If you make this bundt pan sour cream banana bread leave a comment below to let me know how it turned out! I love reading your comments.
Bundt Pan Sour Cream Banana Bread
- 1/2 cup (1 stick) salted butter, softened
- 4 overripe bananas, mashed
- 1/2 cup sour cream
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/3 cup vegetable oil
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- Preheat oven to 325°F.
- Spray a 10 or 12 cup (9 or 10 inch) bundt pan generously with cooking spray or grease well with oil. Set aside.
- In a very large bowl combine the butter, bananas, and sour cream.
- Add both sugars, baking powder, baking soda, salt, and cinnamon, and mix well.
- Beat in the oil and eggs.
- Stir in the milk and vanilla extract.
- Add the flour and gently mix until fully incorporated. Do not overmix.
- Pour batter into greased bundt pan.
- Bake for 55 – 60 minutes until toothpick or knife inserted in the center comes out clean.
- Cool in pan 20 minutes then invert onto a plate or wire rack and remove to cool completely before slicing.
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