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Bundt Pan Banana Bread

Bundt pan banana bread baked until golden with a moist, tender crumb, then finished with a vanilla glaze that drips down the ridged exterior. This banana bread bundt is easy to slice or pull apart, with a dramatic bundt shape for a simple bake.
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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
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 bananas Ripe; mash until mostly smooth.
  • 1 cup butter Melted (half cup total).
  • 1 cup sugar
  • 2 eggs Large.
  • 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
  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and thoroughly grease and flour a standard bundt pan so the ridges release cleanly.
  2. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth.
  3. Stir in the sour cream until the batter looks evenly combined.
  4. Fold in the all-purpose flour, baking soda, salt, and cinnamon just until no dry streaks remain, then fold in walnuts if using.
  5. Pour the batter into the bundt pan and tap the pan on the counter 2–3 times to release air bubbles.
  6. Bake for 45–55 minutes, until a toothpick comes out clean and the top is golden.
Cool and glaze
  1. Cool the banana bread in the pan for 15 minutes to firm up the crumb before inverting.
  2. Invert onto a plate, then drizzle the vanilla glaze over the cooled bread so it runs down every ridge and pools at the base.

Notes

Pro tip: let the bundt cool fully enough to release without tearing; if you glaze while it’s too warm, the glaze can thin and soak. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; rewarm 10–15 seconds in the microwave for a softer texture. Freezing is yes—freeze slices wrapped well for up to 2 months. For a lighter option, use reduced-fat sour cream (same amount) for a slightly lower-fat crumb while keeping the moist texture.