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Bundt Pan Banana Bread with Vanilla Glaze

Bundt Pan Banana Bread with Vanilla Glaze bakes up moist, sliceable, and rich with ripe banana flavor. A simple vanilla glaze is whisked smooth and drizzled over the cooled Bundt for a silky finish.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 3 ripe bananas, mashed
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.25 cup whole milk
Vanilla Glaze
  • 1.5 cup powdered sugar
  • 2 tbsp melted butter
  • 2.5 tbsp whole milk
  • 1 tsp vanilla extract
  • 0.0625 tsp salt

Equipment

  • 1 Bundt pan
  • 1 wire rack

Method
 

Bake the banana bread
  1. Preheat the oven to 350°F (175°C). Set up a 10-inch Bundt pan so it’s ready to fill.
  2. Grease and flour a 10-inch Bundt pan. Tap out excess flour so the batter releases cleanly.
  3. Whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Whisk until the mixture is evenly speckled with cinnamon.
  4. In a separate bowl, beat unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Look for a noticeably paler, thicker texture.
  5. Beat in the eggs one at a time. Mix only until each egg disappears before adding the next.
  6. Mix in vanilla extract, mashed ripe bananas, and sour cream. Stop mixing once the batter looks uniform and moist.
  7. Gradually add the dry ingredients, alternating with whole milk. Mix just until no dry streaks remain, for a tender crumb.
  8. Pour the batter into the prepared Bundt pan. Gently smooth the top so it bakes evenly.
  9. Bake at 350°F (175°C) for 50–60 minutes, until a toothpick inserted into the center comes out clean. The top should look set and lightly browned.
Cool and glaze
  1. Cool the banana bread in the pan for 15 minutes. Letting it rest helps the cake release without tearing.
  2. Transfer the Bundt to a wire rack. Cool until it’s fully cooled before glazing.
  3. Whisk together powdered sugar, melted butter, whole milk, vanilla extract, and salt until smooth. Adjust with more whole milk if needed for a pourable consistency.
  4. Drizzle the vanilla glaze over the cooled banana bread and allow it to set before slicing. Wait until the glaze looks slightly firm on the surface.

Notes

For the best texture, use very ripe bananas (freckled/spotty peel) and mix the batter just until the dry ingredients disappear. Store tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze the loaf slices in a sealed bag for up to 2 months. To make it a bit lighter, use low-fat sour cream in the banana bread while keeping the glaze ingredients the same.