Boujie Banana Bread because a loaf pan just wasn’t enough.
When a loaf just isn’t enough, you bake it in a bundt pan! It’s fluffy (double in size from a regular banana loaf), moist, and unbelievably tasty.
Enjoy!
Bundt Pan Sour Cream Banana Bread
Prep Time: 15 minutes
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 20 Servings
INGREDIENTS
1/2 cup (1 stick) salted butter, softened
4 overripe bananas, mashed
1/2 cup sour cream (or vanilla yogurt)
1 1/4 cups granulated sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/3 cup avocado oil
4 eggs
1 cup milk
2 teaspoons vanilla extract
3 cups all-purpose flour
INSTRUCTIONS
Preheat oven to 325°F.
Spray a 10 or 12 cup (9 or 10 inch) bundt pan generously with cooking spray or grease well with oil. Set aside.
In a very large bowl combine the butter, bananas, and sour cream.
Add both sugars, baking powder, baking soda, salt, and cinnamon, and mix well.
Beat in the oil and eggs.
Stir in the milk and vanilla extract.
Add the flour and gently mix until fully incorporated. Do not over-mix.
Pour batter into greased bundt pan. Bake for 60 - 70 minutes until toothpick or knife inserted in the centre comes out clean.
Cool in pan 20 minutes then invert onto a plate or wire rack and remove to cool completely before slicing.
