Banana Mini Bundt Cakes (Baked in the Oven)
I love baking sweet treats, and these Banana Mini Bundt Cakes are one of my favorites! They’re soft, moist, and packed with banana flavor. Plus, they look super cute in their mini shapes!
Every time I make these, my kitchen smells amazing. The best part? You probably have all the ingredients in your kitchen already!
Imagine biting into a warm, fluffy cake with just the right hint of banana. You can top them with glaze, nuts, or even a sprinkle of powdered sugar. They’re perfect for sharing—or keeping all to yourself!
Ready to bake? Let me show you how to make these easy, tasty Banana Mini Bundt Cakes. You’re going to love them as much as I do!
Why You’ll Love This Recipe
- Banana Bread Upgrade: All the goodness of classic banana bread in a fun mini Bundt form.
- Individual Portions: Cute mini cakes mean effortless serving and less mess.
- Chocolatey Surprise: Chocolate chips and a touch of Nutella add bursts of rich, decadent flavor.
- Ideal Texture: The combination of mashed bananas and sour cream ensures these cakes stay soft and moist.
- Beginner-Friendly: Straightforward steps make this recipe accessible to bakers of any skill level.
Prep Time & Cook Time
- Prep Time: About 15 minutes
- Bake Time: 20–25 minutes (depending on your oven and the size of your mini Bundt pans)
- Total Time: Approximately 40 minutes
Servings
These mini Bundt cakes use the listed measurements to make 6 to 8 individual cakes. Need more? Simply multiply the ingredients accordingly and bake in multiple batches.
Difficulty
This recipe is beginner-friendly—it calls for basic baking techniques like mixing wet and dry ingredients separately, creaming butter and sugar, and keeping an eye on baking times. Even novice bakers can achieve delicious results.
Required Kitchen Tools
- Mixing Bowls: One for dry ingredients, one for wet ingredients.
- Hand or Stand Mixer (optional): For creaming butter and sugar more efficiently.
- Measuring Cups & Spoons: Accuracy is key for perfect baking results.
- Mini Bundt Cake Pan: If you don’t have a mini Bundt pan, you can use a standard muffin tin but reduce baking time slightly.
- Rubber Spatula: Useful for scraping down the bowl and folding in ingredients.
Ingredients
Use these exact amounts for 6 to 8 mini Bundt cakes:
- All-Purpose Unbleached Flour: 1 and ¼ cups
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Unsalted Butter (softened): 1 stick (½ cup)
- Sugar: ½ cup
- Vanilla Extract: 1 teaspoon
- Large Egg (room temperature): 1
- Ripe Bananas (mashed): 2 (about 1 cup mashed)
- Sour Cream: ½ cup
- Chocolate Chips: 3 tablespoons (optional extra for topping)
- Additional Unsalted Butter (melted): 2 tablespoons
- Nutella: 2 tablespoons
Tip: Allowing the egg and sour cream to come to room temperature helps create a smoother batter and more evenly baked cakes.
Step-by-Step Instructions
- Combine Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. This ensures the leavening agent (baking soda) and salt are evenly distributed. - Cream Butter and Sugar
In a separate large bowl, use a hand mixer (or stand mixer) to beat the softened stick of butter and sugar on medium speed until pale and fluffy—about 2 to 3 minutes. This step traps air in the batter, helping the cakes rise. - Add Wet Ingredients
Beat in the egg and vanilla extract until just combined. Next, blend in the mashed bananas and sour cream. Mix on low speed, scraping down the sides of the bowl to ensure everything is well incorporated. - Combine Wet & Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Mix on low speed or gently fold with a spatula until you see no visible streaks of flour. Overmixing can lead to dense cakes, so stir just until combined. - Fold in Chocolate Chips
Gently fold 3 tablespoons of chocolate chips into the batter. Reserve a few for topping if desired. - Create the Nutella Swirl
In a small bowl, stir together the melted butter and Nutella. Drizzle or dollop spoonfuls of this mixture into your batter and use a butter knife or toothpick to swirl it lightly. Aim for a marbled effect without fully blending it in. - Fill and Bake
Preheat your oven to 350°F (175°C). Grease your mini Bundt pans thoroughly with butter or cooking spray, then fill each cavity about two-thirds full with batter. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). - Cool and Remove
Allow the mini cakes to cool in the pan for about 5 minutes. Carefully invert onto a wire rack and let them cool completely before adding any extra chocolate chips or drizzling with leftover Nutella swirl.
Serving Suggestions
- Chocolate Drizzle: Melt a little extra Nutella or chocolate chips with a splash of milk. Drizzle over the cooled mini Bundt cakes for a decadent finish.
- Fresh Fruit: Top with sliced bananas or berries for a burst of color and freshness.
- Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of ice cream to elevate these mini cakes into a restaurant-worthy dessert.
They also work wonderfully as a breakfast treat alongside a cup of coffee, making them as versatile as they are tasty.
Nutrition
Here’s the approximate nutritional breakdown for one Banana Mini Bundt Cake, assuming the recipe yields 8 cakes. The values may vary slightly depending on specific ingredient brands and portion sizes.
| Nutrient | Amount per Cake |
|---|---|
| Calories | 280 kcal |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Cholesterol | 55 mg |
| Sodium | 160 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugars | 18 g |
| Protein | 4 g |
| Vitamin D | 5% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
| Potassium | 220 mg |
*DV = Daily Value, based on a 2,000-calorie diet.
Note: Optional toppings like extra chocolate drizzle, whipped cream, or fruit will add to the nutritional content.
Banana Mini Bundt Cakes (Baked in the Oven)
Course: Uncategorized6–8 mini Bundt cakes
servings15
minutes20
minutes280
kcalIngredients
1 and ¼ cups (about 156g) all-purpose unbleached flour (spoon & level)
½ teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup / 113g) unsalted butter, softened to room temperature
½ cup (100g) sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2 ripe bananas (mashed, about 1 cup)
½ cup (120g) sour cream
3 tablespoons (about 28g) chocolate chips
2 tablespoons unsalted butter (melted)
2 tablespoons Nutella
Directions
- Whisk Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. - Cream Butter & Sugar:
Using a hand or stand mixer, beat the softened stick of butter and sugar on medium speed until light and fluffy (2–3 minutes). - Add Egg & Flavorings:
Beat in the egg and vanilla extract until just combined. - Incorporate Bananas & Sour Cream:
Blend in the mashed bananas and sour cream on low speed, scraping down the bowl as needed. - Mix in Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed or gently folding with a spatula. Avoid overmixing to keep the cakes light. - Add Chocolate Chips & Nutella Swirl:
Fold in chocolate chips. In a separate small bowl, stir together melted butter and Nutella. Drizzle or dollop it into your batter, then swirl gently with a knife. - Fill Pans & Bake:
Preheat oven to 350°F (175°C). Grease your mini Bundt pan thoroughly and fill each cavity about two-thirds full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the cakes cool in the pan for about 5 minutes, then invert them onto a wire rack to cool completely. Top with extra chocolate drizzle, whipped cream, or fresh fruit if desired.
Banana Mini Bundt Cakes FAQs
1. Can I substitute sour cream?
Absolutely. Plain Greek yogurt is a great 1:1 substitute if you don’t have sour cream on hand. It maintains the moist texture without altering the flavor too much.
2. How ripe should the bananas be?
The riper, the better. Bananas with plenty of brown spots (or nearly black skins) bring extra sweetness and a stronger banana flavor.
3. Can I make these without a mini Bundt pan?
Yes! You can use a standard muffin tin—just reduce the bake time by about 3–5 minutes. Keep an eye on them; they’ll be done when a toothpick comes out clean.
4. What if I want to skip the Nutella swirl?
No problem. Simply omit the melted butter and Nutella step for a more classic banana-chocolate chip cake. You can still top with chocolate drizzle or whipped cream.
5. How should I store leftovers?
Keep them in an airtight container at room temperature for up to 2 days. If you live in a warmer climate or want to keep them fresh longer, store them in the fridge for up to 5 days and warm slightly before serving.
Conclusion
Banana Mini Bundt Cakes are an easy yet elegant way to elevate classic banana bread flavors. With simple ingredients and a delightful Nutella swirl, they strike the perfect balance between comfort and indulgence. Whether you serve them for a family brunch or as a sweet afternoon snack, these individual cakes are sure to impress!
