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.