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Bundt Pan Banana Bread

Bundt pan banana bread bakes into a golden, perfectly formed bundt loaf with a vanilla glaze that drips down the ridges for dramatic pull-apart slices. This easy bundt bread is tender inside, golden on top, and slices clean with a toothpick-test finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas
  • 0.5 cup butter melted
  • 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 chopped (optional)
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and thoroughly grease and flour a standard bundt pan.
  2. Position the oven rack so the bundt pan sits in the center for even browning.
Mix the banana bread batter
  1. Whisk the melted butter, sugar, eggs, and vanilla extract into the mashed bananas until smooth.
  2. Stir in the sour cream until the batter looks uniform.
Add dry ingredients
  1. Fold in the all-purpose flour, baking soda, salt, and cinnamon until just combined.
  2. Fold in the chopped walnuts if using.
Bake
  1. Pour the batter into the prepared bundt pan and tap it on the counter to remove air bubbles.
  2. Bake for 45–55 minutes, until a toothpick comes out clean and the top is golden.
Cool and glaze
  1. Cool the bread in the pan for 15 minutes before inverting.
  2. Drizzle vanilla glaze over the cooled bread so it runs down every ridge and pools at the base.

Notes

Pro tip: grease every ridged corner of the bundt pan thoroughly so the loaf releases intact. Store covered at room temperature for up to 3 days or in the refrigerator for up to 6 days; freeze slices wrapped tightly for up to 2 months (thaw overnight in the fridge). For a lighter option, you can replace half the butter with plain Greek yogurt while keeping the batter’s consistency.