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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Easy, Healthy, Mini Banana Bundt Cakes

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Banana bread is one of those irresistible comfort foods that I just can’t get enough of.

Growing up, we’d always have banana bread around the holidays. My dad would bring home a mini loaf from the Whole Foods Bakery, and we’d each enjoy a small piece on a Sunday afternoon with a hot cup of Chai.

It was delicious, and a special treat.

Oh, and we would always have it warmed up. There’s something about eating warm banana bread that just brings out all of the moisture from the bananas and the warm fall spices like cinnamon, brown sugar, and nutmeg.

We would also try to get the kind with walnuts, because I love banana bread with walnuts. I know, I know, the whole “nuts in banana bread” thing can be controversial – you either love it or you hate it.

I happen to love it 🙂

I’ve always wanted to recreate the traditional recipe for banana bread into a healthier version that still tastes like the original. When my wonderful coworker brought these to work…

… I knew I had found the recipe I was looking for!

You won’t believe it, but these beautiful little banana bundt cakes have no butter or oil in them, but are super super moist and satisfying.

If you have overripe bananas sitting around at home, the kind you’re almost ready to throw out, then this recipe is for you. You can enjoy one of these mini bundt cakes pretty much guilt-free, with your afternoon tea or coffee.

This recipe makes about 16 mini cakes, and each cake has about 107 calories, 1.2g fat, 1.8g fiber, 4g protein, and 7g sugar.

It’s just perfect for the holiday season.

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Easy, Healthy, Mini Banana Bundt Cakes

Banana bread is one of those irresistible comfort foods that I just can’t get enough of. I like making individual cakes so I can control portion and also use healthier ingredients.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 16 mini cakes
Calories: 107kcal



  • Preheat oven to 350 degrees.
  • Mix the wet ingredients (bananas, greek yogurt, vanilla, eggs, sugar) together.
  • Mix the dry ingredients together.
  • Mix the wet and dry ingredients together, and pour into a mini bundt pan (kind of like you’re making muffins, but instead they’re little bundt cakes)
  • Bake for 25 minutes at 350 degrees. Note – depending on your oven calibration, these might take less or more time to cook. Check them after 15-20 minutes and then frequently thereafter to make sure they don’t overcook! Let cool, and then serve.


Serving: 1cake | Calories: 107kcal | Carbohydrates: 20.2g | Protein: 4g | Fat: 1.2g | Saturated Fat: 0.2g | Sodium: 48.7mg | Fiber: 1.8g | Sugar: 7g



Posted In…

Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

34 responses to “Easy, Healthy, Mini Banana Bundt Cakes”

  1. I made these this morning. I recently purchased a mini bundt pan and am currently obsessed with any mini bundt cake recipe. I came across this and decided to give it a shot. I didn’t have Greek yogurt so I used sour cream instead. I had a handful of walnuts that I tossed in. My bake time was 20 minutes and I ended up with 15.
    Now to get to the important stuff, these were absolutely amazing! Thanks for the great recipe, I’ll definitely be keeping this in my rotation!

  2. Hi again, I don’t like “failure” so I tried another recipe to see how it would turn out. I think it must have been the coconut yogurt. I will tell you though, I ate another one this morning and the taste is good! Thanks again! Phyllis

    • Oh that’s great! I’m glad round 2 with this recipe turned out better 🙂 Thanks for the update Phyllis!

  3. Hi Anjali, I tried the recipe today. I used the coconut yogurt. I also have to be gluten free so I used my gluten free flour mix. I am sorry to say they didn’t come out very good. They are kind of rubbery. There are so many changes, the GF flour, the coconut yogurt. I wanted them to look and (I can’t taste yours but they look lovely) taste good. I will eat them but I don’t think they will be a hit. Thanks for the opportunity to try them! Phyllis

    • Just saw your other comment below – makes sense that all of the substitutions didn’t work out, but glad switching out the coconut yogurt worked!! 🙂

    • Hmm – I’m not sure if coconut milk yogurt will be thick enough but it’s worth a shot! If you can find a dairy free greek yogurt I’d try that over regular dairy-free yogurt. Let me know how it turns out!

      • Thank you! I haven’t seen a dairy free Greek but I will look again at Whole Foods next week. Otherwise I am trying the coconut yogurt 🙂 I did my baking for this week on Sat but may try it next week and I will let you know. The banana bread looks really nice!

  4. Hi Anjali,

    I’m really enjoying your blog! I love that you’re putting your own twist on dessert recipes and that you’re keeping them healthy! These mini banana cakes look delicious:)
    I just wanted to let you know you have a new follower!

    • Awww thanks Lana!! It is so great to “meet” you! 🙂 I can’t wait for you to try this recipe — you’ll have to let me know how these turn out! Happy baking!

  5. Hi, Anjali you have a great recipes and i often read you, i just want to tell you that you are my inspiration in the kitchen. I wish you a great success!

    • Thank you sooo much Tania – for your kind words and the well wishes!! I’m so happy that my blog and recipes are an inspiration to you!!

  6. It’s possible it was just me, but mine came out hard as a rock and I didn’t even cook them past 25 minutes because I could see they were overcooked already…Yikes!! Might just be something I did (although I did follow the recipe to a tee)? But unfortunately I won’t be making them again… : (

    • Hi Cheryll, thanks so much for your comment! You are right – the cooking time on this recipe should be much shorter than on the recipe (turns out my oven calibration was way off when I made these – so it took them much longer to bake). I just made them again, and it took about 25 minutes in my “back-to-normal” calibrated oven. I’ve updated the recipe in this post to indicate that. But I would say that they are very finnicky – and that since every oven is different you’ll have to check them starting at 18-20 minutes to make sure they don’t overcook. Since they don’t have much fat in them, they will overcook very quickly and become hard – like yours did. Hope that helps, sorry you had a less-than-enjoyable cooking experience with these! But thanks to your comment, I realized that my oven was way off and have updated the cooking time here. So I really appreciate that!! If you end up trying any of my other recipes, I’d love to hear your feedback!

  7. Good Morning! Saw you on Skinnytaste this morning! One questions, these banana delights look wonderful, however, as a WW I would love to know the nutritional info, is this available? I’m looking forward to your site.

    • Good morning! And yes! Thanks for asking – I just updated this recipe with the nutritional info 🙂 Basically, if you use a mini bundt pan you wil end up with about 16 cakes – and each cake will have about 107 calories, 1.2g fat, 1.8g fiber, 4g protein, and 7g sugar. But if you use a mini muffin tin you will probably end up with smaller and many more little cakes, which would end up in fewer calories per cake. Hope that helps! Can’t wait to hear how you like this recipe!

  8. You did it again! Looks like I have to try whipping another delicious idea of yours :9
    Would it hurt if I try to add some ground flax seeds? After that strawberry shortcake oatmeal w/ flax seeds recipe, I’m quite hooked on adding a little flax seeds here and there :p

    • Hehe love it!! I think adding a bit of flaxseeds to the batter (like a couple tbsp) should be totally fine. Just make sure they are super super finely ground so they don’t disturb the batter at all (and so you don’t taste bits of them in the cake). Let me know how it turns out!

    • I know right?? The shape of the mini-bundt cakes are the cutest 🙂 I’m sure you’ll love this recipe – let me know how they turn out for you!

  9. Hi Anjali, thanks for sharing this recipe! Just wondering, if I don’t have whole wheat flour, could I substitute it for all-purpose flour? Thanks 🙂

    • Hi Helen! No problem at all 🙂 And yes – you can definitely substitute all-purpose flour for whole wheat flour – it’s a 1:1 substitution. Enjoy!

  10. Thank you for this post! I am constantly looking for healthier recipes to please my sweet tooth and this is perfect. I am going to try this soon. It also helps because it looks easy and not extremely time consuming which is even more appealing.
    Thank you

    • No problem at all! So glad you liked the recipe Lauren 🙂 This is definitely a super easy (not time consuming) recipe to make, and it’s deliciously satisfying as a guilt-free treat. Happy baking!

  11. These look amazing, and I am a huge sucker for a healthy bake treat!!!
    Hope your having a great weekend 🙂

  12. This looks delicious and healthy! I will have to try baking them with my kids one weekend soon. It was great to meet you at Foodbuzz a few weeks ago. i am looking forward to checking out more of your blog soon!

    • Thanks so much Stephanie – it was so great meeting you at Foodbuzz as well! I’m sure your kids will love these – they are really easy to make too. Keep in touch!

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