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Sour Cream Banana Bread (Bundt Pan)

Sour cream banana bread bundt pan style with a thick cream cheese glaze cascading down every ridge. This easy bundt banana bread bakes up deeply golden with an extra-moist crumb and a clean toothpick finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe, mashed
  • 1 cup sour cream
  • 0.5 cup butter Softened
  • 1 cup sugar
  • 2 eggs Large
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cream cheese glaze
  • 4 oz cream cheese Softened
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 Bundt pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and thoroughly grease and flour every crevice of a 10-cup bundt pan so the ridges release cleanly.
  2. Beat softened butter and sugar until light and fluffy, then add eggs one at a time and mix in vanilla until smooth and cohesive.
  3. Stir in mashed bananas and sour cream to create a thick, creamy batter.
  4. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined—do not overmix to keep the crumb tender.
  5. Pour batter into the bundt pan and bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is deeply golden.
Cool and glaze
  1. Cool for 20 minutes before inverting to prevent sticking and keep the bundt shape intact.
  2. Glaze once fully cooled by whisking the cream cheese mixture, then spoon it over the cake so it cascades down every ridge.

Notes

Pro tip: grease-and-flour every crevice thoroughly so the ridges release with a clean, bakery-style finish. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months (thaw overnight in the fridge). For a lighter version, use reduced-fat cream cheese in the glaze (texture stays thick, just slightly less rich).