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.
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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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!
- 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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42 comments
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.
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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.
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!
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.