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Sour Cream Banana Bread (Bundt Pan)

Sour cream banana bread bundt pan delivers an extra-moist crumb with a deeply golden top and a thick cream cheese glaze that cascades down every ridge. This easy banana bundt bakes into a bakery-style loaf with a tender, bakery-like interior.
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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
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 ripe bananas
  • 1 cup sour cream
  • 0.5 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 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
For the 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
 

Preheat and prep the bundt pan
  1. Preheat the oven to 350°F, then thoroughly grease and flour every crevice of a 10-cup bundt pan so the cake releases cleanly.
Mix the banana bread batter
  1. Beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  2. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  3. Stir in the mashed bananas and the sour cream until the batter looks smooth and evenly colored.
  4. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined; do not overmix.
Bake
  1. Pour the batter into the prepared bundt pan and bake at 350°F for 50–60 minutes, until a toothpick comes out clean and the top is deeply golden.
Cool and glaze
  1. Cool for 20 minutes before inverting, so the cake sets and releases without tearing.
  2. Once fully cooled, glaze with the cream cheese mixture, letting it cascade down the ridges of the bundt shape.

Notes

Pro tip: grease-and-flour the bundt pan very thoroughly, especially in the center hole, to avoid sticking when you invert. Refrigerate leftovers in an airtight container for up to 4 days. Freezing is yes—wrap slices tightly and freeze up to 2 months; thaw in the fridge and warm briefly if desired. For a lighter option, use low-fat sour cream and light cream cheese in the glaze for a slightly less rich texture.