Go Back

Bundt Pan Banana Bread

Bundt pan banana bread bakes into a golden, ridged loaf with a vanilla glaze that drips down every groove. This easy bundt bread is tender and sliceable, with a toothpick-clean finish and a dramatic bakery-style look.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 ripe bananas Mash until smooth; use very ripe bananas for best flavor and texture.
  • 0.5 cup butter Melt and cool slightly before mixing.
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup sour cream
  • 0.5 cup walnuts Optional; chop and fold in.
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla Use vanilla extract or vanilla bean paste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix the batter
  1. Preheat oven to 350°F and thoroughly grease and flour a standard bundt pan to help release the ridged loaf cleanly.
  2. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas until smooth, then stir in sour cream.
  3. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined, then fold in walnuts if using.
  4. Pour batter into the bundt pan and tap it firmly on the counter to remove air bubbles.
Bake and glaze
  1. Bake for 45–55 minutes at 350°F until a toothpick comes out clean and the top is golden.
  2. Cool in the pan for 15 minutes, then invert to release; drizzle vanilla glaze over the cooled bread so it runs down every ridge.

Notes

Pro tip: grease-and-flour the bundt pan thoroughly, especially in the ridges, so the cake releases without tearing. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months (wrap well) and thaw overnight in the fridge. For a lighter swap, use low-fat sour cream and reduce sugar by 2–3 tbsp if desired—texture stays tender but the glaze will be slightly less sweet.