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
Click the stars to rate!
Ingredients
- 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
Instructions
- 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.
Notes
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122 comments
Added chocolate chips, and the only had Mexican vanilla and 4 medium bananas but wasn’t bananany enough. Maybe if my fault would rate a ***** stars. Used Kerry Gold Irish butter as I was out of salted stick type. Still searching for a top notch winner. How would I do in my new air fryer Samsung electric? Tom F. in Marietta, GA.
Try 4 large ones next time! For unsalted butter all you need to do is add 1/4 teaspoon of salt. It’s not best to use spreadable butter in baking recipes because it either has less fat and more water or is mixed with oils. Hmm, I’ve never baked in an air fryer so I have no idea.
Can’t find degrees?? Should I use the banana bread recipe degrees 325
“1. Preheat oven to 325°F.”
Definitely my favorite banana bread recipe. My husband loves it. I added pecans. Soooo yummy ?
Really? That’s so great to hear! I’m glad you both love it. Can’t go wrong with pecans in banana bread. Thanks so much for the 5-star review!
Hello,
I recently found this recipe and it’s amazing. I looked thru comments to see if anyone has asked about making muffins instead of Bundt cake. Would the temperature or time adjust? In your experience, what would it be? I hope you receive this message and that all is well with you. Thanks!
Thank you! Personally, I would adjust the temperature to 350F, check the muffins after 18 minutes, and go from there. I hope you’re doing good as well. I’d love to know how the muffins turn out. Shoot me a message after?
Hi. I am going to make this recipe today. I want to make it as muffins. I only have a jumbo muffin pan (6 muffins) I know I’ll have to make at least 2 batches. My question is the temperature. Should I bake them at 350 degrees instead of 325? Thanks in advance. Eve
Yes, baking them at 350F should be just fine. That’s what I would do!
My favorite way to make sure Bundt cakes drop out of the pan is after spraying well with non stick spray, take about 1/2 cup sugar (coarse organic sugar is even better) and coat the pan until all the sugar is stuck to the pan. Tastes great and the cake will drop out.
I’ve heard of this method before but never actually tried it myself. I’ll try it one of these days. The crust probably tastes amazing when you do this. Thanks for the 5 stars!
Hi Crystal; after reading all the great reviews , I plan on trying your recipe. I noticed that you added the baking powder, baking soda, salt, and cinnamon at step 4 with the sugar instead of mixing them in with the flour. Am I reading that correctly?
Yes, that is correct! This method is what makes this a successful one-bowl recipe. Enjoy!
Thank you.
Great recipe! I did add walnuts and chocolate chips and my family loved it. I had enough batter to make a small loaf too! Will definitely make it again ❤️
The Bundt pan banana cake is amazing. I substituted 1 cup whole wheat flour, and added 2 cups fresh blueberries. Because of the additional moisture, it took 1-1/2 hours to bake. Super moist and tender.
This was a awesome banana bread awesome the best I’ve ever made an easy Peezy
This was really easy and I’ve already thrown out my old recipe. Will be making this one from now on. It just needed an extra 5 minutes baking time. Came out of the pan perfectly
No way you did that! Haha, I’m glad you love this recipe though. Thanks for leaving me some feedback, Jill.
This was so easy to put together, once I prepped all my measured ingredients and it came out beautifully! I will bake this again.
Thank you very much. Love to hear it.
Beautiful and delish!
It was so delicious and many others enjoyed it also while having several servings! Thanks for your recipe I’m about to make another one for my brother.
Yay! Great to hear.
OMGOODNESS! This is delicious! I didn’t have baking powder so I used the white vinegar and baking soda combo. My first ever bread to make. The only thing was 55 min wasn’t long enough. I did use the tooth Pic method and it came out clean, but it wasn’t long enough. The bottom wasn’t done. So I just cut off the bottom. VERY VERY GOOD!
Interesting substitution. I’ve never heard of this method before. Aw, I’m sorry it didn’t bake all the way through but smart thinking cutting off the bottom. Thanks for the 5-star rating.
I’ve tried dozens of banana bread recipes and this the best! It’s moist, cooks evenly, and is so flavorful. I thought it would spill over due to the sheer volume and lots of baking powder/soda, but it didn’t. I added 1 1/2 cups of walnuts and a bit of ginger powder.
This is my family’s favorite banana bread recipe in the whole world and they want it every weekend. It’s a great quick breakfast before we head out for church on Sundays. One time, I didn’t have any sour cream, so I substituted it with Greek yogurt and it was still delicious. Thank you so much for a great recipe!!!
Thank you so much! I remember the first time I made this for my family; they couldn’t stop eating it. Yes, Greek Yogurt is a great substitute for sour cream. Smart thinking. You’re very welcome.
Absolutely delicious cake! Keeps well, moist and now my sister’s favorite cake ! As suggested many add ins not a problem. I added coconut and pecans and this added another layer of great flavor .
Why, thank you. Aw, I’m happy to hear that. I’ve never tried that combination of ingredients before. Thanks for the feedback, Ann!
Love this recipe!! I have made it 2x in the last 2 weeks and it is fabulous! Great way to put your bananas and Bundt pant to work! I add some chocolate chips and walnuts to mine and sprinkle in a little ground flax which I find helps bind it all (and reduce my anxiety about mushy middles lol). Great recipe, highly recommend!
Thank you! I love using flax in my recipes too.
How should I change the bake time if I can’t use a bundt pan?
Unfortunately, I can’t give you an answer unless I know the pan you plan on using.
Perfect! Only one I’ll use from now on. Used buttermilk in place of milk.
Awesome! Thank you.
Wow! I must admit, I was a bit skeptical w/these proportions. But you were dead on with the instructions, ingredients and measurements. Really moist and delicious recipe. I added 3/4 cup of pecans. Used plain yogurt instead of sour cream (it’s what I had in the house), and frozen bananas. Wish I could post just how beautiful this banana bread bundt turned out. A bit sweeter than other recipes I have tried, but it is so good, SO said it’s a keeper, and I said we will definitely be making this again. Thank you!
Thank you so much! Yes, I know the ingredient ratios are not typical but I’m glad you decided to give the recipe a try despite this. If you have a Pinterest account you can look for the recipe there, share a photo in the pin, and I’ll be able to see it!
I have made this several times and ways. Absolutely the best bread ever. I have given the recipe out several times. I have a diabetic in the house and have made this with almond flour and organic stevia sweetener. It turned out really good! They loved it!
Thank you! That’s so great to hear. I love it when the substitutions work out. I appreciate the comment and the 5-star rating.
Not only if this the BEST I’ve ever made, it’s also beautiful!
Could I add canned pumpkin to this somehow?
Thank you so much! Yes, it is indeed a beautiful bundt. Hmm, good question. Adding pumpkin puree to this recipe would alter the taste and texture due to pumpkin containing basically no sugar and it has less water and acidity than bananas. I’ll do some recipe testing and create a new recipe specifically for that!
This was one of the best tasting, moist, easy banana bread recipes I’ve ever made.
Thank you so much, Carrie!
This is the best banana bread recipe! I usually want to tweak recipes but this one I follow to a T. Using the bundt pan produces a much prettier loaf and cuts so much easier. I am out of ripe bananas so going to try this same recipe with canned pears until my bananas are ripe. Thanks so much!
Such a perfect recipe! I was given 6 bunches of bananas and I wanted to use as much as I could. I made several batches and made them different ways. Some with chocolate chips and nuts, some plain, and some with just nuts. I also made them in mini loaf pans, bunt pans, and muffin tins. The only thing that changed with all that was cook time. So yummy in any form. Thanks for the recipe ❤️ definitely going in my favorites list.
Excellent banana bread recipe. I mixed all the wet ingredients, after mixing the butter and sugars together, so I wouldn’t waste time with the baking soda and powder being wet. The mix is very wet compared to other versions I’ve made. I used a ladle to fill the Bundt pan and had enough for a regular loaf. I added chocolate chips, peanut butter chips, and pecans. The temperature is spot on and mine cooked for about 1 hour 15 minutes. Banana flavor was awesome, I forgot the cinnamon, but it wasn’t missed. Thank you for sharing this recipe!
This is the only way I make banana bread now! I use gluten free flour as well and it comes out perfect! Everyone loves it and it is the most asked for item I bake. Our best tip…grilled banana bread is the best! We love to take a slice and grill it in a pan or on the griddle. It’s delicious! Thank you for a winning recipe!