Fabulous Bundt Pan Banana Bread
Elevate your banana bread game with this *Fabulous Bundt Pan Banana Bread*, a show-stopping twist on a classic favorite. Made with ripe bananas, a touch of cinnamon, and a dollop of sour cream for ultimate moistness, this recipe bakes to perfection in a Bundt pan for an elegant presentation. The optional addition of chopped walnuts brings delightful crunch, while the combination of granulated and brown sugars adds depth of sweetness. With minimal prep time and an irresistibly tender crumb, this banana bread is perfect for brunch, tea-time treats, or as a crowd-pleasing dessert. Serve it plain, dusted with powdered sugar, or drizzled with glaze for a decadent finish that's sure to impress. Indulge in this must-try recipe and enjoy the perfect balance of flavor, texture, and charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Sour cream
- 0.5 cup Chopped walnuts (optional)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a Bundt pan with nonstick cooking spray, ensuring all crevices are coated for easy release.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until well combined.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the banana mixture. Whisk until smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing gently after each addition. Do not overmix; just stir until combined.
Fold in the sour cream to add moisture and tenderness to the batter. If using, gently stir in the chopped walnuts for added texture and flavor.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the Bundt pan from the oven and let the banana bread cool in the pan for about 10 to 15 minutes.
Carefully invert the Bundt pan onto a wire rack to release the bread. Allow it to cool completely before slicing and serving.
Serve plain, or with a dusting of powdered sugar or a drizzle of glaze for an extra treat. Enjoy!
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 483.6 g | 176% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 252.6 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
