Mini Banana Bundt Cakes

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These mini banana bundt cakes turn overripe bananas into individual portions of moist banana bread without the oil or sour cream found in traditional recipes. I make them in just one hour with Greek yogurt for moisture and only 100 calories per cake. They freeze well too, so I always have a batch ready for busy mornings.

I started making these mini banana bundt cakes on a weekend when I had four overly ripe bananas sitting on my counter. My kids had ignored them all week, and I knew those spotted bananas were perfect for baking. I wanted something healthier than standard banana bread but still satisfying enough that my family would actually eat it.

The solution came from swapping out the oil for Greek yogurt and using a mix of all-purpose and whole wheat flour to keep the texture light. I creamed the wet ingredients completely to give the cakes lift, then mixed in the dry ingredients just until combined to avoid a rubbery texture. The mini bundt pan gave me perfectly portioned individual cakes with crispy edges that everyone loved.

These cakes have become my go-to way to use overripe bananas. I make a batch on Sunday, and my kids grab them for breakfast throughout the week. I love them with my afternoon coffee, and I’ve brought them to friends who were surprised that something this flavorful could be made without oil. The best part is they taste even better the next day as the flavors develop in the fridge.

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🥘 Ingredients

Here are the simple ingredients I use for these healthy mini banana bundt cakes.

Overripe Bananas: I use bananas that are heavily spotted or even completely brown. The riper they are, the sweeter and more flavorful the cakes become. I don’t throw away overripe bananas anymore because they’re gold for this recipe.

Whole Egg and Egg White: I use one whole egg plus one egg white. I tested this recipe with two whole eggs and the cakes came out too dense. The combination of whole egg and egg white gives the right balance of structure and lightness.

Greek Yogurt: I use whole milk Greek yogurt because it adds moisture and protein without oil. Greek yogurt keeps the cakes tender and adds a subtle tang that balances the sweetness.

Butter: I use a small amount of butter for flavor and richness. I melt it before mixing so it incorporates evenly into the batter.

Coconut Sugar: I use coconut sugar for a deeper caramel flavor. Brown sugar or regular white sugar work just as well if that’s what I have on hand.

All-Purpose Flour and Whole Wheat Pastry Flour: I’ve found that the combination of all-purpose flour and whole wheat pastry flour create the perfect structure and a light crumb. Regular whole wheat flour works too, but pastry flour gives a lighter texture.

Baking Soda: I use baking soda as the leavening agent. It reacts with the acidity in the yogurt to help the cakes rise.

Salt: I use salt to enhance all the flavors. It’s essential for bringing out the sweetness of the bananas.

Vanilla Extract: I use vanilla extract for depth of flavor. Madagascar bourbon vanilla adds extra richness if I can find it.

Cinnamon and Nutmeg: I use cinnamon and nutmeg for a classic banana bread flavor. These spices are optional, but they add warmth that makes the cakes taste comforting.

Walnuts: I use chopped walnuts for crunch and healthy fats. They’re optional as well, if my kids are in a no-nuts phase.

Substitutions

Greek Yogurt Substitute: I can use regular plain yogurt or sour cream (6 oz) as a 1:1 replacement. For dairy-free, I will use coconut yogurt (6 oz).

Whole Wheat Pastry Flour Substitute: Feel free to replace the whole wheat pastry flour with all purpose flour as a 1:1 substitution if you can’t find it!

Egg Substitute: I will use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) for an egg-free version.

Coconut Sugar Substitute: Brown sugar or white granulated sugar (4 tablespoons) works as a 1:1 replacement.

🔪 How To Make

Here’s how I make these cakes step by step:

Prepare Pan and Mix Wet Ingredients: I preheat the oven to 350 degrees and spray my mini bundt pan with olive oil cooking spray or grease it with butter. Then I mix the bananas, Greek yogurt, melted butter, vanilla, eggs, and sugar in a bowl. I cream them together completely to give the cakes lift and lightness.

Mix Dry Ingredients: I combine the all-purpose flour, whole wheat pastry flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.

Combine Wet And Dry: I add the dry ingredients to the wet ingredients and mix just until combined. I’m careful not to overmix or the cakes will turn out rubbery.

Fill Pan: I pour the batter into the mini bundt pan, filling each cavity about 2/3 full.

Bake And Cool: I bake for 25 minutes at 350 degrees, checking after 20 minutes because my oven runs hot (depending on your oven calibration these might take more or less time to cook – so I definitely recommend checking them at 15-20 minutes and frequently thereafter to make sure they don’t overbake). The cakes are done when a toothpick inserted in the center comes out clean. I let them cool in the pan for 10 minutes before turning them out onto a wire rack.

📖 Variations

These cakes are easy to customize based on what I’m craving or who I’m serving. Here are some of my favorite ways to switch things up:

Chocolate Chip: I fold in 1/2 cup mini chocolate chips for a sweeter dessert version that my kids love.

Blueberry Banana: I toss 1/2 cup fresh blueberries in flour and fold them into the batter for extra fruit and a pop of color.

Spiced: I increase the cinnamon to 1 teaspoon and add 1/4 teaspoon of ginger and a pinch of cloves for a more intensely spiced cake.

Glazed: I drizzle the cooled cakes with a simple glaze made from 1/2 cup powdered sugar mixed with 1-2 tablespoons milk and 1/4 teaspoon vanilla.

🍽 Serving Suggestions

I serve these mini banana bundt cakes fresh from the oven on their own, with my healthier hot chocolate or my favorite oat milk latte. For more indulgence, I’ll drizzle my vegan chocolate sauce or vegan caramel sauce over the top, or I’ll add a pat of butter that melts into the crevices. They also work well as an afternoon snack with some milk on the side!

🧊 Storage Directions

Storing: I store the cakes in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the fridge for up to one week. I let them come to room temperature or warm them in the microwave for 20 seconds before serving.

Freezing: I freeze the cakes in individual portions for up to 3 months. I wrap each cake in plastic wrap and place them in a freezer bag. I thaw them in the fridge overnight or at room temperature for an hour before eating.

Reheating: I reheat individual cakes in the microwave for 20 seconds. The cakes taste best when served slightly warm because it brings out the banana flavor and makes them extra moist.

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