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Sour Cream Banana Bread (Bundt Pan)

Sour cream banana bread in a bundt pan bakes up a deeply golden, moist crumb with a thick cream cheese glaze that drips down every ridge. This easy banana bundt loaf delivers bakery-style slices with minimal fuss.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe, mashed
  • 1 cup sour cream
  • 0.5 cup butter Softened
  • 1 cup sugar
  • 2 eggs Large
  • 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 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 bundt pan
  • 1 stand mixer

Method
 

Bake the banana bread
  1. Preheat the oven to 350°F, then thoroughly grease and flour every crevice of a 10-cup bundt pan so the golden ridges release cleanly.
  2. Beat the softened butter and sugar until light and fluffy, then add the eggs one at a time and mix in vanilla until the batter looks smooth and pale.
  3. Stir in the mashed bananas and sour cream until evenly combined, with no dry streaks.
  4. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined—stop as soon as you don’t see flour.
  5. Pour the batter into the prepared bundt pan, then bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is deeply golden.
  6. Cool for 20 minutes before inverting, then set the loaf upright to cool fully so the glaze stays thick and clings to the ridges.
Make and glaze
  1. Beat the softened cream cheese until smooth, then mix in powdered sugar and milk until you get a thick, pourable glaze.
  2. Stir in vanilla, pour over the fully cooled loaf, and let the glaze cascade down the bundt ridges in glossy ribbons.

Notes

Pro tip: Grease-and-flour the bundt pan thoroughly to prevent sticking in the tight grooves, which helps preserve the dramatic ridges for the glaze. Store leftovers covered in the fridge for up to 4 days; re-glaze only if needed. Freezing is yes—freeze sliced portions wrapped well for up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and low-fat sour cream for a slightly less rich crumb.