Moist, delicious banana bread made easily in a bundt pan!
For some reason when I try to make a loaf of banana bread, the middle does not like to bake properly.
I have to leave it in my oven way past the recommended time so that it gets cooked in the middle & then the rest of the banana bread ends up getting overcooked. It’s so disappointing!
Maybe I’m doing something wrong? Maybe I need a different loaf pan? Not sure🤔
But no worries because I found the remedy to my problem in this bundt pan banana bread!
It’s everything you would expect from a traditional banana bread loaf, it just (in my experience) bakes easier in the bundt pan.
So whether you’ve experienced the same struggle or you’re just looking for a tasty banana bread recipe, I hope you get to try this one out!
Looking for More Banana Recipes? Try These…
Banana Bread Muffins with Copycat Starbucks Recipe
Double Chocolate Banana Muffins
Video Instructions:
Ingredients in Bundt Pan Banana Bread:
All Purpose Flour
Baking Powder
Baking Soda
Salt
Eggs
Granulated Sugar
Brown Sugar
Vegetable Oil
Overripe Bananas
Sour Cream
Vanilla Extract
Chopped Walnuts
How to Make Bundt Pan Banana Bread:
1) Preheat oven to 325 degrees F.
2) Add flour, baking powder, baking soda and salt to a medium size mixing bowl and whisk them together. Set this bowl of dry ingredients aside.
3) Add eggs, granulated sugar, brown sugar, and vegetable oil to a separate, large mixing bowl. Use a spoon to stir them together until smooth.
4) To the sugar and oil mixture, add mashed bananas, sour cream, and vanilla extract. Stir until well combined.
5) Add half the dry ingredients to the wet ingredients and stir gently, just until the dry ingredients are mostly incorporated. Add the remaining dry ingredients and continue stirring gently. Stop as soon as the dry ingredients are just incorporated and no dry patches of flour remain. Try not to overmix because it can create tough banana bread.
6) Gently fold chopped walnuts into the batter.
7) Lightly spray a large bundt pan with non-stick cooking spray. Pour the batter into bundt pan and use a spoon or rubber spatula to spread it evenly around the pan.
8) Bake on the middle rack of your preheated oven for 40-50 minutes. Remove as soon as a knife inserted in the middle comes out clean.
9) Let your banana bread cool in the pan for at least 20 minutes before removing. To remove, place a large plate on top of the bundt pan then flip the bundt pan over so that the bread slides out onto the plate. Cut and serve once it has cooled completely. Enjoy!
Products Used in this Recipe:
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Bundt Pan Banana Bread
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large overripe brown bananas, mashed very well
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat oven to 325 degrees F.
- Add flour, baking powder, baking soda and salt to a medium size mixing bowl and whisk together. Set bowl aside.
- Add eggs, granulated sugar, brown sugar, and vegetable oil to a separate, large mixing bowl. Use a spoon to stir until smooth.
- To the sugar and oil mixture, add mashed bananas, sour cream, and vanilla extract. Stir until well combined.
- Add half the dry ingredients to the wet ingredients and stir gently, just until the dry ingredients are mostly incorporated. Add the remaining dry ingredients and continue stirring gently. Stop as soon as the dry ingredients are just incorporated and no dry patches of flour remain. Try not to overmix because it can create tough banana bread.
- Gently fold chopped walnuts into batter.
- Lightly spray a large (12 cup) bundt pan with non-stick cooking spray. Pour batter into bundt pan and spread it evenly around the pan.
- Bake on the middle rack of your preheated oven for 40-50 minutes. Remove as soon as a knife inserted in the middle comes out clean.
- Let banana bread cool in the pan for at least 20 minutes before removing. To remove, place a large plate on top of the bundt pan then flip the bundt pan over so that the bread slides out onto the plate. Cut and serve once it has cooled completely. Enjoy!
Notes
**If you make and enjoy this recipe, please help us by leaving a comment below sharing your experience! Thank you!
I added some mini dark chocolate chips and wow….extra yumminess! Great recipe!
That sounds delicious Cynthia! I’m very glad you enjoyed the recipe, thank you for your comment!💗
Love it in bundt pan! Cooks perfectly! Best banana bread recipe I’ve found. Have you made it as muffins too? Wonder oven temp & time.
Thank you so much for your comment Charity! I’m very glad you like it!🥰 I haven’t tried this recipe as muffins yet, but you could try baking at 325F for around 20-30 minutes. I would just keep a close eye on them since baking time is unsure. If you are up for trying another recipe, this is the one we love using for banana bread muffins
What size bundt pan? Did you use a 10 cup or 8 cup or 12 cup?
Hi! I used a 12 cup bundt pan for this recipe.
Absolutely delicious banana bread recipe. Only changes that I had to make was that I used canola oil since that is what I had on hand instead of the vegetable oil & pecans instead of walnuts. I did end up baking for a total of 70 minutes instead of 50 minutes, but I believe my oven temperature might be off since a lot of the cakes I bake end up needing more time as well. Anyway, excellent recipe that produced a very moist banana bread with the right amount of banana flavor and sweetness!
I’m glad you enjoyed it! I will have to try it with pecans, that sounds great! Thank you so much for your feedback Velvet!😊
I made this recipe as is and it turned out beautiful in my bunte pan, sooo moist this will be my go to banana nut bread recipe
when my Son in law and older grandson tasted it. it only lasted 2 days lol thanks for sharing Happy baking ☕️🥛🍴
I’m so glad that you and your family enjoyed it Linda!😊 Thank you for your comment!