Mini Banana Bundt Cakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
This mini banana bundt cake recipe works because the ingredients create a moist cake without relying on oil or sour cream. The Greek yogurt adds protein and keeps the cakes tender, while the overripe bananas provide natural sweetness and moisture. I use a combination of one whole egg and one egg white, which gives the perfect structure without making the cakes too dense or too airy.
What makes this recipe reliable is how forgiving the measurements are. The bananas don’t need to be exact, the Greek yogurt works whether it’s plain or vanilla, and I can adjust the spices based on who I’m serving. The cakes bake at 350 degrees for 25 minutes, though I always check them at 20 minutes because every oven runs differently.
I love that these mini banana bundt cakes are low in calories and sugar but still taste rich. Each cake has about 100 calories and only 6 grams of sugar, which means I can enjoy one without feeling guilty. The mini bundt pan creates individual servings that look impressive but take no more effort than making muffins. It’s a dessert I can feel good about serving my family.
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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.
💭 Expert Tips
My #1 Secret Tip for this recipe is to spray the mini bundt pan with olive oil cooking spray and then dust it with flour. I turn the pan over and tap out any excess flour. This keeps the cakes from sticking and gives me clean releases every time.
Other Tips To Keep In Mind:
- Cream Wet Ingredients: I cream the wet ingredients together completely before adding the dry ingredients. This incorporates air and gives the cakes better lift.
- Don’t Overmix: I mix the batter just until the dry ingredients are incorporated. Overmixing develops gluten and makes the cakes tough and rubbery.
- Check Early: I start checking the cakes at 20 minutes because every oven is different. Overbaking dries them out.
- Measure Flour Properly: I spoon flour into my measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes dense cakes.
- Room Temperature Ingredients: I let all my ingredients come to room temperature before mixing. This helps them blend evenly and creates a smoother batter.
📖 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.
❓ Recipe FAQs
Why did my cakes turn out rubbery?
Over-mixing the batter develops too much gluten, which makes the cakes tough and rubbery. I mix just until the dry ingredients are incorporated and no white streaks remain.
Why didn’t my cakes release cleanly from the pan?
The pan needs to be greased and floured properly. I spray with cooking spray and then dust with flour, tapping out the excess. I also let the cakes cool for 10 minutes before turning them out, which helps them set up.
Can I make these in a regular bundt pan instead?
Yes, you can pour the entire recipe into one large bundt pan. The baking time increases to about 45-55 minutes. I recommend checking for doneness with a toothpick inserted deep into the center as you near the finish time to make sure it doesn’t overbake.
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🎥 Watch How to Make It
Mini Banana Bundt Cakes
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.
Servings: 16 mini cakes
Calories: 108kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 4 over-ripe bananas mashed with a fork
- 1 whole egg
- 1 egg white
- 6 oz whole milk Greek yogurt
- 1 tbsp butter
- 4 tbsp coconut sugar
- 1 tsp baking soda
- ¼ tsp salt
- splash of vanilla extract
- dash of cinnamon and nutmeg optional
- chopped walnuts optional
Instructions
- Preheat oven to 350 degrees. Spray your mini bundt pan with olive oil cooking spray or grease it with a little bit of butter.
- Mix the wet ingredients (bananas, greek yogurt, butter vanilla, eggs, sugar) together. Cream them together completely to give your cakes lift and lightness.
- 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). Make sure to not overmix, or your cakes will turn out rubbery.
- 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.
Notes
Expert Tips
- The best way to measure flour is to spoon and level it (spoon it into your measuring cup, and use a knife to level it off).
- Spray your mini bundt pan with olive oil cooking spray or grease it with butter before adding the batter, to ensure your cakes don’t stick to the pan.
- If you don’t have a mini bundt pan, you can use a mini loaf pan, or you can pour the whole recipe as is into one large bundt pan. Just keep in mind you will need to adjust the baking time if you change the pan.
- These cakes will keep for a week in the fridge if stored in an airtight container. To heat, let them come to room temperature and warm in the microwave for 20 seconds before serving.
- Make sure your ingredients are all at room temperature before mixing – that will ensure they mix evenly.
- For an egg free version, try using two flax eggs instead of the egg white & whole egg.
Nutrition
Serving: 1cake | Calories: 108kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 129mg | Potassium: 163mg | Fiber: 2g | Sugar: 6g
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!
Awwww yay!! I’m so happy to hear that!! These are a personal favorite of mine too 🙂
Having a tough time finding the mini bundt pans. What store carries them?
Hi Karen! There are tons of options for mini bundt pans on Amazon.com. Hope that helps!
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!
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!! 🙂
I need to be dairy free. Can I substitute Coconut milk yogurt for Greek yogurt?
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!
That sounds great!! Can’t wait to hear how it goes! 🙂
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!
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!!
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!
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!
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!
Hi Anjali, they look really yummy and the cute little bundt shaped cakes is tempting me to give it a try. I love the fact that it doesn’t use any oil or butter!!!!
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!
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!
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!
If you don’t have a mini bundt pan, is it ok to use a muffin pan? I would really like to try these!
Absolutely! A muffin pan would work perfectly for this recipe. Let me know how they turn out!
These look amazing, and I am a huge sucker for a healthy bake treat!!!
Hope your having a great weekend 🙂
Hehe I totally am too – baked goods of any kind are my weakness 🙂 I’m sure you will love this recipe!
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!