A moist and comforting homemade banana bread that is baked in a Bundt pan for a wonderful cake-like taste filled with wholesome goodness.
This bundt pan banana bread is to die for! I love to feast upon its sweet, down-home comforting yumminess, and I am sure you will, also.
February 23 is National Banana Bread Day (yes, there is such a thing). Since that is right around the corner, I thought there was no better time to get this recipe out to you.
I know at my house we enjoy eating banana bread at any time of the year. There is just something about it that makes it feel like you’re getting a great big hug when you eat it.
Back when the pandemic first started it seemed everyone was hunkered down and baking banana bread. Now that life has gotten back to somewhat of a norm, I find I’m missing all the goodies I had been baking, and this banana bread is definitely one of them.
Why Use Ripe Bananas
So, when is the best time to make banana bread? Honestly, the answer is when you have a bunch of overly ripened bananas that are on the verge of needing to be thrown out.
We’ve all been there. We always have the best intentions at the grocery store staring at the bananas, but as the days move along we never get around to eating them. Well, those are the perfect bananas to make bread with since the starch in the fruit begins turning into sugar, making the bananas sweet for baking.
How To Ripen Bananas Quickly
Let’s face it, sometimes we want our banana bread fix and we don’t have old bananas sitting around. So then what? Don’t despair, there’s an easy solution for that.
According to Food52, if you need to ripen your bananas quickly you should place them on a baking sheet inside your oven set to 300°F. Keep a close eye on them and watch for browning. This method allows those starches to turn to sugar and will make the bananas mushy.
Of course, letting nature do its thing is optimal, but when in a pinch for homemade banana bread, this will do.
Why Use a Bundt Pan
I am using a bundt pan for this banana bread recipe. Many people don’t know what a bundt pan is, let alone own one.
So then why am I using one? For me, I love the outer edges of banana bread. With a bundt pan, due to the shape, there are more crusty edges and that allows for the middle to keep nice and moist.
If you are one of those folks without the proper pan, no worries! A fun hack from The Spruce Eats will let you enjoy this bundt pan banana bread without a bundt pan.
If you do have your own bundt pan, you won’t want to miss my Pumpkin Dump Bundt Cake, it is super simple to make and incredibly yummy.
Bundt Pan Banana Bread
Most of the ingredients for this bundt pan banana bread are pantry staples. We’ve already discussed having overripened bananas, but below is a list of everything that you’ll need.
3 ripe bananas
½ cup unsalted butter (softened)
½ cup brown sugar
½ cup white sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp cinnamon
½ tsp salt
½ cup pecans chopped
1 cup caramel sauce
How to Make This Recipe
Preheat your oven to 350°F. You’ll need to grease your bundt pan very well. You can use butter, shortening, or a nonstick cooking spray. Once greased, sprinkle a bit of flour all around.
Peel your bananas and mash them up in a small bowl. In another small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set these ingredients aside for the time being.
It will become smooth and fluffy. Once done, add the flour mixture and combine thoroughly.
Pour the batter evenly into your greased bundt pan and place it in the oven for about 45-50 minutes. It is done when a toothpick placed into the center of the bread comes out clean.
Cool the banana bread for 15 before flipping it upside down onto a cooling rack. While it cools, make your homemade caramel sauce. I highly recommend this – it really takes it to a whole other level of deliciousness (plus my recipe for caramel sauce is quick and easy with only 3 ingredients).
Drizzle the caramel sauce over the top of the banana bread and top with chopped pecans, if desired. Transfer it to a serving platter and enjoy!
How To Store Banana Bread
Place your leftover banana bread in an airtight container or wrap in plastic if you didn’t use caramel sauce. It will stay fresh for four days. Avoid putting it in the refrigerator as that will dry it out.
You can probably keep the banana bread in the freezer until the apocalypse hits, but 3 – 4 months is probably as long as I would keep it. Make sure it is wrapped in foil and a freezer bag. Then when you are ready for it just put it on the counter for 4 or 5 hours to thaw.
Enjoy this delicious homemade banana bread for breakfast, brunch, dessert, or anytime you crave a mouthwatering baked treat.
Did you give this banana bread a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Bundt Pan Banana Bread
- 3 ripe bananas
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ tsp salt
- ½ cup pecans chopped
- 1 cup caramel sauce
- Preheat oven to 350°F. Grease bundt pan and sprinkle with small amount of flour.
- In a small bowl, mash the ripened bananas with a fork; set aside.
- In another small bowl, whisk together the flour, baking soda, cinnamon, and salt; set aside.
- In a large mixing bowl, cream together the white and brown sugars along with the butter. Add in the eggs and the vanilla extract and combine well. Mix in the sour cream and mashed bananas.
- Add the dry ingredients to the large bowl, stirring until well combined.
- Pour batter into greased bundt pan and place in oven for 45-50 minutes.
- Cool 15 minutes; flip upside down onto cooling rack. Drizzle caramel sauce over top and sprinkle with chopped pecans, if desired. Transfer to a serving platter and enjoy.