Our moist banana bread bundt cake with sour cream or yogurt is the best breakfast or overripe banana recipe for dessert. Easy and pretty baked in a circular pan. You can add a simple glaze or enjoy as is. Make dairy free or not, your choice.
If you have only made this old fashioned baked good in a loaf pan, banana bread bundt cake takes things to the next level. You can use your own favorite cake mix banana bread recipe and use our temp. and timing below or follow ours.
Banana Bread in Bundt Pan
What is a bundt cake? Well if you have a brunch coming up, or it’s close to the holidays, you might want the bake but just with a newer – prettier look. 😉 This round pan can do just that. It make anything go from ohhhhhh to WOW. I’ve done this many times and just changing the shape makes all the difference.
Whether you are baking something sweet like monkey bread or a savory special like an egg and cheese breakfast bundt cake, you’ll want one of these pans. They can be simple or have shapes embedded into the metal too. Let’s explore this new idea today…..
If you too hate wasting food this one will come in quite handy. I think I buy a bunch of bananas every single time I go to the grocery store. I’d say it’s 50/50 whether they all get consumed before they turn too brown. Rather than waste food and money I love having a variety of ways to bake with them.
Another great thing about this shape is that it takes less bake time than if you were to make a 1/2 sheet cake or use a 9×13″ baking pan. It makes sense if you think about it though since there isn’t such a distance from the edges to the middle. No more a bit overdone on the sides and barely done in the center.
FAQ
You should not fill beyond 3/4 of the way full or you will risk it overflowing and not cook evenly. If you have more than that I would recommend filling a few muffin cups with liners and making muffins out of the excess.
A little bit because it isn’t as thick from side to side. Instead of 50 minutes it is closer to 43-45 minutes until it is done, and prettier too! It is a fun way to change things up a bit.
Ingredient Notes
You are going to want a few room temperature eggs on hand. I do recommend organic free range because they are richer and create a more moist outcome.
Your Butter should be softened, salted I prefer but unsalted works. If you need to use a dairy free alternative Country Crock has a great one but I add a pinch of salt with that one.
I use granulated white sugar to sweeten it. Sugar free alternatives do work as long as it is a 1:1 ratio, I just prefer the real thing.
You want a few large mashed bananas that are browned, very ripe but not quite black to give it the sweetest and tenderest outcome.
All purpose flour is the start for the necessary dry ingredients you will start with. I haven’t tried it with any other variety.
You are going to want to add both Baking soda & baking powder as leavening agents to make this fluffy and light.
And to add a bit of fat so it is as moist as possible I typically will use Sour cream or vanilla greek yogurt for that though you could use mayonnaise instead like our banana bread with mayonnaise.
Can you add chocolate chips?
Of course. If I choose to add crushed nuts or chips I will keep it to about 1/2 cup, no more. My favorite type is mini semi-sweet chocolate chips because then you get a few in each bite. Too much will weigh it down but just right adds a nice extra sweetness.
This is my favorite bundt pan because it just comes out so pretty. I have had mine like forever, it cleans so easily and never rusts. I have another with leaves embedded which is fun for Fall too.
How Long to Bake Banana Bread Bundt Cake
You are going to want to set the timer for 43 minutes and then look for signs that it is done. What you are looking for is browning on the top and light cracking around the whole thing. It may take a few more minutes to 45 minutes depending on your oven though.
How Long to Bake into Muffins
I have a printable recipe card for you below. Keep it handy or just come back every time to get the ingredients needed. You can use the same batter to make mini banana muffins too. If you tweak another way with something you love let us know! We love trying other versions that turn out well too.
How do you know when banana bread is done?
#1 top on the list is do NOT over-bake it!! The old adage that you should check with a toothpick and it should be completely clean is so wrong. If it does, it is going to be dried out. Instead, bake for the least amount of time listed on your recipe and test in the middle / thickest part until it is not wet but does have some moist crumbs attached to your pick. Once you reach that point, take it out!!! Only allow it to sit in the pan for about 10 minutes so it doesn’t fall apart, then remove from pan.
Leaving your banana pudding cake inside the pan for any longer will continue to cook it and suck out that moisture. You can place a plate on top and gently flip over to serve as is or with a bit of melted frosting drizzled over the top.
Banana Bread Bundt Cake Recipe
Equipment
- 2 bowls
Ingredients
- 3 large eggs, at room temperature ideally
- 1 cup sugar, white granulated
- 1 stick butter, softened, Country Crock has dairy free plant based product in sticks that works well
- 3 large bananas, browned, mashed, or 4 medium
- 1.5 tsp vanilla
- 1 cup sour cream, not low fat, or Silk dairy free vanilla yogurt, or Greek yogurt works
- 2 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 3/4 tsp cinnamon
- 3/4 cup mini chocolate chips, or crushed nuts, both are optional, or do half and half.
Instructions
- In a bowl mash bananas with a fork but leave some larger chunks inside, set aside. In another larger bowl cream your softened butter, sugar, vanilla and eggs until incorporated together. Fold in sour cream and mashed bananas.
- In a bowl whisk together dry ingredients and then slowly incorporate it into the wet items using a spoon just to incorporate. If you want to fold in crushed nuts or chocolate chips do so now.
- Now preheat oven to 350 F. Spray inside of bundt pan with non stick spray and pour batter inside. Bake once preheated for about 43-45 minutes or until a toothpick inserted comes out mostly clean with some crumbs attached.
- Set on a cooling rack for 10 minutes before placing a large plate on top and flipping it over to slide out. Sprinkle with powdered sugar or melt frosting and drizzle on top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to save leftovers
You want to keep it nice and moist so remember that air is going to be the enemy. Ideally use a freezer bag to slide the rest of your loaf into. ONLY slice off the pieces that you’re going to eat immediately, leave the rest of it whole so it stays as tender as possible.
If you do have individual slices you will want to wrap each one tightly in a piece of plastic wrap or foil. Then slide all of those inside a larger freezer bag and keep on your countertop. Either way you do not want to store in the fridge as the cool temp. will dry it out more than necessary. It can stay at room temp.
How to reheat leftovers
You do not want to try this out. Just unwrap your slice and place on a plate or paper towel with a very light spread of butter on top. Microwave for 15 seconds to 20 sec. until warmed to your liking. You just want to take the edge off and not heat too long or it will suck the moisture out of it, which is no good.
Enjoy with a cup of coffee for breakfast throughout the week. Ideally you should consume within 3-4 days for ideal freshness if possible.
This cake was so moist and easy to make. This is a keeper and will make again!
so glad
I posted a question/comment I no longer see, not sure what happened. I know it was pending a moderator’s stamp of approval.
Here it is again, the moistness- is it more gummy in texture because of the bananas? Or should the outcome be more of a cake-like structure with the moistness of the banana’s? If the former, what steps should you take to avoid the outcome?
It is not gummy at all when I make it but rather super moist and tender. If it is gummy it needed another few minutes of baking.
I love this recipe! So easy and so moist. My question is, do you think it would work to make muffins instead of a loaf. What temperature would you use? Thank you in advance.
Absolutely, I do this all the time. Same temp for 18 minutes until they spring back when touched, no longer to keep moist. Remove from pan immediately and on to a cooling rack.