Yes, you can absolutely make banana bread in a bundt pan, and it’s surprisingly easy! With just 4 bananas, sour cream, butter, oil, milk, and a few basic baking staples, you can whip up a delicious treat. This one-bowl recipe is simple, straightforward, and delivers perfect results every time. Keep reading to learn how to make sour cream banana bread in a bundt pan!
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 packed brown sugar
- 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: Set your oven to 325°F.
- Prepare the bundt pan: Generously spray a 10- or 12-cup bundt pan (9 or 10 inches) with cooking spray or grease well with oil. Set aside.
- Mix wet ingredients: In a large mixing bowl, combine the softened butter, mashed bananas, and sour cream.
- Add dry ingredients: Stir in the granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well mixed.
- Incorporate liquids: Beat in the vegetable oil and eggs. Then stir in the milk and vanilla extract.
- Add flour: Gently fold in the flour until fully incorporated. Be careful not to overmix.
- Fill the pan: Pour the batter evenly into the prepared bundt pan.
- Bake: Bake for 55–60 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Cool and remove: Allow the banana bread to cool in the pan for 20 minutes. Then, invert onto a plate or wire rack, remove the pan, and let it cool completely before slicing.
Enjoy your moist and flavorful sour cream banana bread!
