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Banana Mini Bundt Cakes

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These Banana Mini Bundt Cakes are soft, moist, and packed with sweet banana flavor. They’re perfect on their own or topped with a drizzle of glaze or dusting of powdered sugar. Made in mini bundt pans, they’re ideal for individual servings and special occasions!

Ingredients

Scale

For the Cakes:

  • 1 1/2 cups mashed ripe bananas (about 3 large)

  • 1 3/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp cinnamon (optional)

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 large eggs

  • 1/3 cup sour cream or Greek yogurt

  • 1 tsp vanilla extract

Optional Glaze:

  • 1 cup powdered sugar

  • 1–2 tbsp milk

  • 1/2 tsp vanilla extract

  • Pinch of salt

Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Grease and flour a mini bundt cake pan thoroughly.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

3. Cream the Butter & Sugar:

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each.

4. Add the Wet Ingredients:

Mix in mashed bananas, sour cream (or yogurt), and vanilla extract until combined.

5. Combine Wet & Dry:

Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.

6. Fill the Pans & Bake:

Spoon batter into prepared mini bundt pans, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then carefully turn out onto a wire rack to cool completely.

7. Make the Glaze (Optional):

Whisk powdered sugar with milk, vanilla, and salt until smooth. Drizzle over cooled cakes.

Serving Suggestions:

 

  • Dust with powdered sugar

  • Drizzle with glaze or cream cheese icing

  • Serve warm with whipped cream or vanilla ice cream

Notes

Pro Tips:

  • Use very ripe bananas for the best flavor and moisture

  • Make sure the pan is well-greased and floured to prevent sticking

  • Don’t overfill the bundt molds to avoid overflow

Common Mistakes to Avoid:

  • Overbaking – leads to dry cakes; check at the 18-minute mark

  • Using underripe bananas – won’t give the same depth of flavor

  • Not cooling before removing from the pan – can cause breakage

Storage Instructions:

  • Store in an airtight container at room temperature for up to 3 days

  • Refrigerate for up to 5 days

  • Freeze (unglazed) for up to 2 months — thaw and glaze before serving

 

Enjoy your Banana Mini Bundt Cakes – a cozy, nostalgic treat in a cute little package!

Find it online: https://bakesbliss.com/banana-mini-bundt-cakes/