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Sour Cream Banana Bread (Bundt Pan) with Cream Cheese Glaze

Sour cream banana bread in a bundt pan bakes up a perfectly golden, ridged loaf with an extra-moist crumb. This easy bundt banana bread is finished with a thick cream cheese glaze that cascades down every groove.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe bananas, mashed.
  • 1 cup sour cream
  • 0.5 cup butter Softened.
  • 1 cup sugar
  • 2 eggs Large, at room temperature if possible.
  • 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 cups powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the bundt loaf
  1. Preheat oven to 350°F, then thoroughly grease and flour a 10-cup bundt pan so every crevice is coated.
  2. Beat the softened butter and sugar until light and fluffy, 2–3 minutes, then add eggs one at a time and mix in vanilla.
  3. Stir in mashed bananas and sour cream until the batter looks uniform in color.
  4. Fold in flour, baking soda, baking powder, cinnamon, and salt until just combined—stop mixing as soon as no dry streaks remain.
  5. Pour batter into the bundt pan and bake for 50–60 minutes, until a toothpick comes out clean and the top is deeply golden.
Glaze and serve
  1. Cool the loaf in the pan for 20 minutes, then invert onto a rack and let cool fully before glazing.
  2. Whisk softened cream cheese, powdered sugar, milk, and vanilla until smooth and thick, then glaze over the cooled bundt so it cascades down the ridges.

Notes

Pro tip: grease and flour thoroughly, especially in the center tube, so the ridges release cleanly for a dramatic glaze drip. Store tightly covered at room temperature for up to 2 days or refrigerate for 4 days; freezer yes—wrap well and freeze up to 2 months. For a lighter option, swap half the butter for plain Greek yogurt (expect a slightly softer crumb).