How to make banana bread in a bundt pan

1. Preheat oven to 350 F (180 C).
2. Brush every surface of the inside of the mini bundt pan

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    molds with melted butter.  Sprinkle breadcrumbs into the cavities of the pan and tip them around to coat the sides.  If you notice any bare spots, brush a little butter over those and coat with the breadcrumbs.
3. Mix together flour, baking powder, baking soda, and salt in a large bowl.
4. Peel the bananas and smash them with a fork in a pie plate

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   .
5. Melt the butter, and then pour it over the bananas and measure in the sugar and sour cream.
6. Crack the eggs into the pie plate

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    and measure in the vanilla paste. Break the yolks with the fork, and then whisk them in gradually with the butter and bananas until the mixture is smooth.
7. Make a well in the dry ingredients, and then pour in the banana mixture. Use a spatula to mix everything until the flour disappears.
8. Mix the filling ingredients together in a small bowl.
9. Use a scoop to place about ¼ cup worth of batter into the bottom of each of the cake molds.  Use a spoon to spread out the batter as evenly as you can around the bottom.  Spoon a generous bit of the filling over the batter.
10. Top each cake with about 1/4 cup more of the batter and then use the spoon to spread out the batter, covering the filling.
11. Bake for 30 minutes or until a toothpick inserted into the center of a loaf comes out clean. 
12. Cool the cakes for 15 minutes before inverting the cakes onto a wire rack. 
13. Store cakes at room temperature for up to 3 days, or freeze wrapped well for up to 1 month.