Huffpost Taste

Mini Banana Bundts

Posted: Updated:

Mini Banana Bundts

Mini Banana Bundts
Dana Moos
Provided by:
total prep
This recipe is so easy that I almost didn’t include it. But it’s a great way to make something basic into a pretty and delicious treat. If you want to make it particularly fancy, drizzle Dark Chocolate Sauce on the cakes once they have cooled.

Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.


  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup butter, softened
  • 2 tablespoons sour cream
  • 2 large eggs
  • 3 medium size ripe bananas, mashed
  • 1 tablespoon vanilla
  • 13/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pecans
  • 1/2 cup mini chocolate chips (optional)


  • Preheat oven to 350 degrees.
  • Coat the mini Bundt pans with butter or vegetable oil.
  • Combine the sugars, butter, and sour cream and mix on medium speed until well combined. Add the eggs and continue to mix until smooth. Add the mashed banana and the vanilla and mix another few seconds to combine.
  • Fold in the flour, baking powder, baking soda, and salt and mix on low speed until just blended. Be careful not to overmix it. Fold in the pecans and/or chocolate chips, if using, and pour into the molds.
  • Bake for 25 minutes in mini Bundt molds. If you don’t have mini Bundt molds and are using a regular pan, bake for 40 to 45 minutes.