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.
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!
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.
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Bundt Pan Sour Cream Banana Bread
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- 1/2 cup (1 stick) salted butter, softened
- 4 overripe bananas, mashed (about 2 cups)
- 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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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.
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.
Thanks so much, will try w applesauce.
[…] We found a couple of aging bananas, my new bundt pan and a recipe on Pintrest. https://www.beatbakeeat.com/bundt-pan-sour-cream-banana-bread/ […]
Hello ! I love your recipes !!!! I wanted to bake this tonight. Could you please let me know if this needs to be refrigerated after making ? Also, how many days will it taste “fresh” until ? Thank you !!!
Thank you so much! I kept my bread in the bundt pan, covered it tightly with foil, and left it out at room temperature for 24 hours. After that, I refrigerated it. My family and I ate it the next day but it should last in the fridge for 5 – 7 days. I believe if you don’t refrigerate it, it would last for about 2 days. I hope this helps!
Can u substitute all-Purpose flour with GF all purpose flour?
I’ve never done it myself but I believe you can. Others have done it with my other recipes and people do it all the time with baking recipes in general. Let me know how it turns out.
I only have 3 medium-sized bananas. Would 3 bananas be enough to make this recipe, or would the recipe not come out right?
It’s doable! The bread will most likely be less moist and it won’t have as much banana flavor but it will still be good.
These are 2 options that you can choose from that I think will work well:
1. Make the bread with just 3 bananas and increase the oil to 1/2 cup.
2. Replace the 4th banana with 1/2 cup of applesauce.
Thanks, I think I’ll try the applesauce! I can’t wait to try it; the recipe looks so delicious!!
Good choice. It is so moist and delicious. Enjoy!
This is sooo good. Only change was I added 1 tsp cardamom. Family’s first time eating a banana bread without chocolate chips.
Glad it was a hit! Thanks for the 5-star rating.
This was an amazing banana bread! My son said it was the best of all the other ones made :). I would like to add nuts to the next pan, would it be just traditional walnut pieces and if so how much should I add?
Wow, thank you!! You can use walnuts or pecans or macadamia nuts; your choice. Add 1 – 1 1/2 cups depending on how nutty you want it. Fold them into the batter at the very end.
Wonderfully easy and delicious bread. I added about a cup of pecans and it was wonderful. Had to extend the baking time about 7 extra minutes but it just could have been my oven. Thanks for this recipe and for including the nutrition count. I am diabetic so I am always watching my carbs.
It could also be the size of the bananas that you used; more banana = more moisture. I’m glad you enjoyed it! And you’re very welcome. I try to include the nutrition facts for all of my recipes. Thanks so much for the 5-star rating!
This cake was so moist, I added chocolate chips to it i really love it and so delicious
It is really moist! So happy you love it. Thanks for leaving a review.
5 stars for the appearance. I’d love to post a picture of this – best looking cake ever! Can’t wait to taste it!
I wish I could see it! Thank you for the 5-star rating, Kathleen.
The texture was good and very moist. I added chocolate chips, but I wouldn’t do that again. The banana flavor is not strong enough to pull it off. I think it would probably be better plain.
I agree. It tastes great plain. If I had added more banana to the recipe I think the texture would be too mushy. But you can add a little banana extract if you can get your hands on it. Thanks so much for your feedback, Amanda.
Worked well in my angel food cake pan! Thanks for the recipe my family loved it!
That’s great! Thanks for leaving a comment to let me know and for the 5-star rating as well.
This recipe sounds so very delicious. If I were to add blueberry’s to it how many would I add and do I have to adjust the recipe at all to make allowances for it. Thanks in advance
Thank you, Lee! You can add 1 1/2 – 2 cups of blueberries. You do not need to adjust the recipe, just gently fold the berries into the batter at the very end.
This is the most delicious banana bread I have ever eaten! So delicious! I folded in 1/2 cup of walnuts & 1/2 cup of pecans since we love nuts in banana bread, other than that I followed the recipe exactly. I think my family would love this even without the nuts, it has such a good flavor. It took 55 minutes in a bundt pan. I made it in the morning and we tried it at night. Absolutely delicious, very flavorful and perfectly moist. I will never need another recipe for banana bread! Can’t wait to try your other recipes!
Wow! I am thrilled to hear that, Bonnie! Thank you so much for rating and reviewing my recipe. I appreciate your support!
Crystal, going to try this recipe, looking forward to it. I want your opinion on something that I did probably over 30 years ago. I has some heavy cream I had got from a local dairy to make homemade ice cream. Had some left and it turned sour. So I looked through a few cookbooks I had to find what I could use to make with it. Found a banana bread recipe. Being an inexperienced baker, I just made the recipe using my sourced heavy cream. It didn’t even cross my mind at the time that the recipe was calling for sour cream that you use on your baked potatoes or tacos. It made 2 loads. My family loved it. Some friends loved it. Some tome later it hit me that I might have used the wrong sour cream. I tried it another time to make it with the sour cream from the store, and another time I tried to sour my own heavy cream (the whipping cream) from the store because the dairy didn’t sell the cream right out of the vat anymore. It wasn’t the same as the 1st 2 loafs I made. So before I try your recipe, I’m asking the stupid question, which kind are you using? Thanks for letting me share this story and taking up your time reading it. Thanks in advance for your reply answering my question.
It’s not a stupid question. Many people wonder what sour cream is exactly at some point, including myself! The sour cream called for in this recipe is the one that comes in a tub; used for baked potatoes and tacos like you mentioned.
That’s really amazing that the banana bread recipe came out great though! I’ve never used soured whipping cream before.
I have a couple of theories as to why it came out great the first time but not the others:
1. Maybe the cream wasn’t as sour as you recall it being which would explain why when you tried to again, it didn’t work. The second soured whipping cream could have been more sour and therefore more acidic.
2. The recipe as written wasn’t that great and probably needed the extra fat, richness, and liquid from the whipping cream which is around 35% milkfat whereas sour cream only goes up to 18% (sometimes 20%) and isn’t a liquid.
Such a moist delicious banana bread! My new favorite!!
Wow!! Thrilled to hear that! Thank you for rating it 5-stars.
Absolutely moist and delicious. I was skeptical adding 1 cup milk but it turned out perfect. Will definitely make again.
The milk does seem like a lot, doesn’t it? But it is just the right amount and I’m glad you followed the recipe! Thank you for letting me know how it turned out. So happy you’ll be making it again, Ree!
Excellent recipe, E-V-E-R-Y T-I-M-E!!!
A family favorite!
Appreciate the post, Crystal!
Wow, thank you! I’m so happy that you and your family like it!
Love a great sour cream banana bread recipe. I made it for friends… they loved it!
Yay!! So happy it was a hit. Thank you for the 5-star rating, Denise. ?
This is the best banana bread I’ve ever had. Thank you for this awesome recipe!
Wow. Thank you so much, Carol! I’m so happy you found my recipe and decided to give it a try.
This by far is one of the best banana bread/cake I have ever made. Thanks so much for sharing your recipe ☺️ This is definitely a keeper and is going to be one of my go-to banana bread recipes.
Oh, wow. Thank you so much! I’m thrilled that this is a keeper for you. I appreciate you taking the time to rate and comment.
Made this because I had more bananas left over than typical and saw the Bundt pan…then found this recipe. It turned out perfect!!! Super moist and flavorful. Taste and texture like traditional banana bread but just a smidge denser. Everyone loved it and it’s very pretty. I didn’t top it with anything but would make it for an event or special occasion with a glaze or even a powdered sugar dusting. Thanks for the great recipe!
You’re welcome. I’m so happy everyone enjoyed it! Same here. I’ve never topped it with anything but glaze or powdered sugar would be really delicious. Thanks so much for the 5-star rating.
Wow! This was so so so good!!! were a Gluten free family, so I winged it with my home made Gluten free flour mix from rice flours. I didn’t want it too sweet, so I only put 1 cup of sugar in, and I only had 2 bananas in the house. Threw in some candied pecans and goodness emerged!! I had to leave and let cool and My husband called me and said “its probably the best thing I’ve ever made Gluten free, this tastes like the I bought it at a bakery!” (and that’s saying something, since we’ve been GF over 12 years). It had the rise, I didn’t have to modify anything (GF recipes are usually a little different) and it tastes like a real bundt cake/banana bread! Loved It!! If I could make it a 10 star rating I would. this ones a keeper.
Wow! Thank you so much but with all of those changes you made you created a whole new recipe and it sounds delicious! I’m happy you found my recipe though and glad you liked the outcome. I’ll definitely remember this comment when I start publishing gluten free recipes in the future.
I’ve made this 4 times now and we love it, but today it seems undercooked, too moist. Testing was good, toothpick was clean, but it’s underdone. Can I bake it longer even though it’s cooled?
Yes, you can. I’ve done this before with other baked goods however it will negatively affect the texture. It might be too moist because of the size of your bananas. I’m really happy you like my recipe this much though!
I have been making banana bread for years. This is an amazing recipe, and the only recipe I will ever use going forward
Wow! That is such a compliment. Thank you so much, Joanne!
I only had 2 bananas so I made half of the recipe and baked it in a loaf pan. Very yummy ?
That’s such a great idea! I need to try this. I remember the first time you made this you said it was the “best looking cake ever!”. I’m happy you love the recipe enough to make it a second time! Thank you for leaving another 5-star review.
New favorite! Made two in bundt pans for a big family breakfast. The plain one barely fit in the Nordic Ware Blossom pan, and then I put one with mini Ghirardelli chocolate chips in my larger bundt pan. Both were a big hit! I increased the cinnamon to 1 T and added 1 t of ginger and 1/2 t of nutmeg. I used bananas I had frozen two weeks ago when they got overripe, and although I tried to drain off the juice after I thawed them, these still took more like 1 hour and 15 minutes to cook. So, I should have drained them better I think. I can’t wait to try it with less sugar next time for the chocolate chip one, and maybe some molasses. Thank you for an awesome recipe!
This is why I don’t like using frozen bananas; tried it once, never again. I’m glad it still worked out though and that this recipe is your new favorite! I think adding some molasses would taste really delicious, especially with those spices; just make sure to reduce the sugar a little and expect it to bake longer due to the extra moisture. Thanks so much for leaving a comment, AJ.
can you use cake flour instead of all purpose flour?
Hmm, I’m not really sure. Cake flour yields baked goods that are really soft, tender, and light and this bread is pretty much already all of those things made with all-purpose flour. The texture will certainly be different! But if you really want to I recommend increasing the flour to 3 1/4 cups. This should help cut down on the extreme lightness. The bread may turn out airy though and this can affect the baking time so check it at the 45 minute mark so you have a good idea of how much longer it needs to be baked (or if it needs to be taken out) to prevent it from being burnt.
Thank you so much for this recipe. I made this in my Nordic Ware Anniversary Bundt pan and it came out perfect in everyway. Flavor is amazing, husband even liked it. I’m a baker myself and have made banana bread several different ways and have a favorite recipe, but your banana bread recipe is spectacular and now one of the top favs in my house.
That’s so good to hear, Lily! Thank you for taking the time to share how it went for you. There are so many banana bread recipes out there so I’m glad this is now one of your favorites.
Amazing, I had some old bananas that needed used. So I found this recipe and tried it out, so good. Anyone who loves banana bread should try. I added some pecans to it as well and they were good in it. Would totally recommend
Thank you very much for recommending this to others, Emily. I appreciate your stamp of approval.
Have you ever tried this recipe with zucchini instead of bananas
No, I have not. In fact I’ve never heard of that substitute before! If you try it let me know how it turns out.
Absolutely the best Banana Bread. Great texture and tons of banana flavor. I add pecans most of the time but have added chocolate chips to it too. Both were really good. I make this about once a month. I also leave it out and don’t refrigerate it. I do cut it in half and freeze the other half. It lasts about 5 days on the counter without a problem and stays delicious, great recipe!
Thank you, Rosanne!! I love the flavor in this too. It’s really good. I like mine plain but those additions are both delicious I’m sure. That’s great. Mine never lasts that long on the counter because we eat it before then. ? I appreciate the feedback.
You’re welcome! It’s just such an easy recipe and it comes out great every time. There aren’t many ‘no fail’ recipes out there, so this one deserves the rating!
I’m trying to figure out if I can convert this recipe to pumpkin spice. If you have any recommendations let me know. Otherwise, I will try to figure it out and if I have a successful bread, I will let you know.
Aw, thank you!! That would be hard. I think it may be better to look for a different recipe because pumpkin is not as sweet (like waaaay less), acidic, or as moist as banana. If you replace the banana with pumpkin puree (2 cups) the bread would definitely be under sweetened, the texture noticeably different, it would be less moist, and you’d most likely taste the baking soda. Try my basic pumpkin muffin recipe instead. It’s no-fail like this one but you’d have to double it if you want to bake it in a bundt pan. What do you think?
OMGoodness!!! This is THE BEST banana bread I have ever eaten in my life! Thanks for sharing this recipe!!!! It is definitely going in my “keep” pile!!!
Aw, thank you Rachel!!! ? I am genuinely so thrilled to hear that. I appreciate the feedback.
Made this today to go with dinner, but family won’t stay out of it until then! Very moist and super yummy, plus no uncooked middle which is why I came looking for this recipe!!! I can never get bread to cook through. Probably cause I’m high altitude and never make adjustments.
I’m gluten free, so replaced the flour with Bob’s 1 to 1, and added another tsp baking powder. Came out amazing!! Thank you!!
You’re welcome! I don’t know much a lot about high altitude baking but I know it’s really inconvenient to have to always adjust your recipes so I’m really glad this one came out great without any changes! Thank you so much for leaving a review.