Gorgeous mini banana bundt cakes feature moist banana cake topped with a silky chocolate-Nutella ganache. These petite bundts are small in size but big on flavor, perfect for sharing or enjoying as an individual treat.
Today I’m sharing the bundt cake love with a mini version of a banana bundt cake. Mini desserts are charming and practical—these bundts are easy to portion, freeze, and serve, and they look lovely on a dessert plate.
Smaller desserts often have their advantages. Here’s what makes these mini banana bundt cakes so appealing:
- Moist, tender banana cake made with ripe bananas.
- Smooth, decadent chocolate-Nutella ganache that drapes each bundt.
- A single-serving dessert that feels like an indulgence without the pressure of finishing a whole cake.
Two more reasons you’ll love them:
- If you’re an empty nester, these mini bundts are perfectly portioned for two. Bake a batch, freeze extras, and take out just what you need.
- If you have kids, everyone gets their own cake—fun for birthdays, after-school treats, or when you want a special snack without a big commitment.
Bundt pans have come a long way—now there are many decorative mini bundt pans that make impressive cakes with minimal effort. A good pan and proper release make turning out bundt cakes painless. If you’ve ever had a cake stick to the pan, try using a reliable pan-release method: a commercial baking spray made for bundt pans or a homemade cake release will help your cakes slide out cleanly and preserve the pan’s detail.
More Cake Recipes to Love
- Pistachio Pudding Pound Cake
- Triple Butterscotch Pound Cake
- Rhubarb Ginger Upside Down Cake
- Molasses Skillet Cake
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Mini Banana Bundt Cakes
Ingredients
- 1 1/2 cups all-purpose unbleached flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ripe bananas (mashed)
- 1/2 cup sour cream
- 3 Tablespoons chocolate chips
- 3 Tablespoons unsalted butter
- 2 Tablespoons Nutella
Instructions
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Preheat the oven to 325°F (165°C). Prepare a 6-cavity mini bundt pan with Baker’s Joy or a homemade cake release.
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In a small bowl, whisk together the flour, baking soda, and salt.
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In a medium bowl, beat the butter until light and creamy. Add the sugar and beat until fluffy. Mix in the egg, vanilla, and mashed bananas until combined.
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Add half the dry ingredients and the sour cream, mixing on low. Finish by adding the remaining dry ingredients and mix until just combined.
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Fill each mini bundt cavity about two-thirds full with batter. Tap the pan gently on the counter to release large air bubbles.
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Bake at 325°F for about 30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
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Cool the pan on a wire rack for 10 minutes, then invert to release the cakes. Cool completely on the rack.
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For the ganache, melt the chocolate chips and butter over low heat until smooth. Whisk in the Nutella until combined, then drizzle the warm ganache over the cooled bundts.
Nutrition
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Calories: 508kcal
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