Bundt Pan Sour Cream Banana Bread

by Crystal

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.

Bundt Pan Sour Cream Banana Bread - Banana Bread in a Bunt pan made with sour cream, 4 bananas, butter, oil, & milk. Easy recipe, one bowl, & only 15 minutes prep. | Beat Bake Eat




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.

Bundt Pan Sour Cream Banana Bread - Banana Bread in a Bunt pan made with sour cream, 4 bananas, butter, oil, & milk. Easy recipe, one bowl, & only 15 minutes prep. | Beat Bake Eat

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.




Why both butter and oil?

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.

Just to give you a rough idea of how much batter there is, it’s enough for 2 loaves of banana bread or 24 muffins. Yeah, it’s a lot! So I recommend using the largest bowl you have.

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!

Bundt Pan Sour Cream Banana Bread - Banana Bread in a Bunt pan made with sour cream, 4 bananas, butter, oil, & milk. Easy recipe, one bowl, & only 15 minutes prep. | Beat Bake Eat

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.

Bundt Pan Sour Cream Banana Bread - Banana Bread in a Bunt pan made with sour cream, 4 bananas, butter, oil, & milk. Easy recipe, one bowl, & only 15 minutes prep. | Beat Bake Eat

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.




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Bundt Pan Sour Cream Banana Bread
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

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!

Keyword: 4 banana bread recipe, bundt pan banana bread
Servings: 24 Servings
Calories: 213 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 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
Instructions
  1. Preheat oven to 325°F.
  2. Spray a 10 or 12 cup (9 or 10 inch) bundt pan generously with cooking spray or grease well with oil. Set aside.

  3. In a very large bowl combine the butter, bananas, and sour cream.
  4. Add both sugars, baking powder, baking soda, salt, and cinnamon, and mix well.
  5. Beat in the oil and eggs.
  6. Stir in the milk and vanilla extract.
  7. Add the flour and gently mix until fully incorporated. Do not overmix.
  8. Pour batter into greased bundt pan.
  9. Bake for 55 – 60 minutes until toothpick or knife inserted in the center comes out clean.
  10. Cool in pan 20 minutes then invert onto a plate or wire rack and remove to cool completely before slicing.
Notes


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3 comments

3 comments

Lisa January 24, 2020 - 10:59 am

Crystal, do you think this recipe could be made, by swapping out bananas for apple sauce or pumpkin puree? What would you guess the measurement should be for those ingredients? Will try this original recipe next when I have ripe bananas in the house.

Reply
Crystal January 24, 2020 - 1:22 pm

Hi, Lisa! Yes, it can. I’ve personally done the applesauce swap myself (with another recipe) and it was a success. For every banana called for, I used 1/2 cup of unsweetened applesauce, so for this recipe you’ll need 2 cups. I believe the measurement for pumpkin puree would be the same however, since pumpkin is not an acidic ingredient you may end up tasting the baking soda.

Reply
Lisa January 24, 2020 - 2:43 pm

Thanks so much, will try w applesauce.

Reply

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