Mini Banana Bread Bundt Cakes
While I do enjoy a nice loaf of banana bread, these mini banana bread bundt cakes are just too cute! My twin sister Jennifer gave me these silicon molds for Christmas last year, and I can’t believe its taken me 11 months to use them. Sorry Jenn!
Recipe Notes
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cakes will be.
- Don’t overmix: Stir just until the flour is incorporated for the softest texture.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Freezer Friendly: Freeze the unglazed cakes for up to 3 months. Thaw and add the glaze before serving.
Mini Banana Bread Bundt Cakes
A delicious banana bread recipe turned into these cute banana bread bundt cakes! Don't worry if you don't have the mini bundt cake molds, you can still make a regular banana bread loaf. Instructions below!
Ingredients
- For the banana bread:
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unpacked brown sugar
- 1/2 cup non calories sweetener (I used monkfruit)
- 2 eggs
- 1 cup almond milk
- 3 bananas
- 1/2 cup chocolate chips
- 2 tablespoons melted butter
- For the glaze
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
Preheat oven to 350. Spray mini bundt cake pan with nonstick spray. Set aside.
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, brown sugar and monk fruit sweetener until well combined.
Mash the bananas. In a separate bowl, mash the bananas with a fork until mostly smooth. A few small chunks are fine!
Combine the wet ingrients. To the banana bowl, add the eggs, almond milk, melted butter and whisk until incorporated.
Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until combined. Avoid over mixing.
Add the chocolate chips. Gently fold in the chocolate chips until distributed evenly.
Fill the bundt pan. (you will have to do in batches). Divide the batter and fill each bundt cavity 3/4 full. This allows the bundt cakes to rise while baking.
Bake. I used a silicon mold, so I placed my molds on a baking sheet before filling. Bake for 23-25 minutes, or until golden brown. Allow them to cool in the pan for 10 minutes before removing.
Make the glaze. In a small bowl, whisk the powdered sugar and lemon juice together. Once the mini bundt cakes are completely cooled, drizzle the glaze over the tops of each cake. Allow the glaze to set for a few minutes before serving.
Notes
Without the glaze, each mini bundt cake is 3 WW points and 72 calories.
Nutrition Information
Yield 32 Serving Size 1Amount Per Serving Calories 96Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 14mgSodium 123mgCarbohydrates 19gFiber 1gSugar 11gProtein 1g
How to Make This Recipe into One Banana Bread Loaf
If you prefer to make one loaf of banana bread instead of mini bundt cakes, you can use the exact same ingredients.
Preheat the oven to 350. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
Prepare the batter following the mini banana bundt cake recipe instructions in recipe card above.
Fill the loaf pan. Pour the batter into the prepared loaf pan and spread evenly with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Cool. Allow the banana bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Add the glaze. Once the banana bread has cooled, whisk together the powdered sugar and lemon juice and drizzle over the top.
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In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
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