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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

Mini Bundt Cakes (Healthy + Easy)

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Think of these mini banana bundt cakes as individual, perfectly portioned banana breads without the guilt! They are lightened up little bundt cakes loaded with bananas without the oil or sour cream in most other recipes.

mini bundt cakes with banana and walnuts, served on a baking sheet, top view

Oh man…banana bread and bundt cake – two of the greatest goodies to ever come together, and let me tell you, it’s a perfect marriage!

If you’ve never made mini bundt cakes before (they really are adorable, aren’t they?!), this mouthwatering recipe might just be your new favorite. 

Latest Recipe Video!

These mini banana bundt cakes were born out of my love for all things banana bread. It’s one of those irresistible comfort foods that I just can’t get enough of.

Growing up, 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. These are a healthy low sugar dessert!

You won’t believe it, but these beautiful mini banana bundt cakes are made without sour cream or oil, but are super moist and satisfying. So you can enjoy them pretty much guilt-free, perhaps with your afternoon tea or coffee.

How To Make Mini Bundt Cakes

Recipe Ingredients and Notes

Overripe bananas: Banana bread bundt cakes are the best recipes for bananas that are wayyyy past their prime. Like if you look at them and think “eww” they’re probably just right. For this reason, these mini cakes are my favorite way to use up overripe bananas.

Eggs: Don’t try to use 2 whole eggs and call it day. Trust me, you’ll be sad (like me when I was experimenting!). The combination of 1 whole egg with 1 egg white is really the ideal ratio for this recipe. I haven’t tried this recipe with flax eggs before but I think it would probably still work.

Flour: A mix of all purpose flour and whole wheat flour (or whole wheat pastry flour) gives these mini bundt cakes a light and fluffy texture while still giving you a healthy dose of whole grains.

Vanilla extract: If you can get your hands on some Madagascar bourbon vanilla, it will seriously amp up the flavor of this mini bundt cake recipe.

Cinnamon, nutmeg, chopped walnuts: This combo is to get that classic, comfort food banana bread flavor, but it’s by no means required. With the spices, you can really play around and achieve the precise flavor you’re after. I know some people don’t add any nuts or spices for more of a traditional banana sponge cake. And that’s good too!

Step by Step Instructions

Step 1: 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.

wet ingredients combined in a bowl

Step 2: Mix the dry ingredients together.

dry ingredients combined in a bowl

Step 3: Mix the wet and dry ingredients together. Make sure to not overmix, or your cakes will turn out rubbery.

wet and dry ingredients combined in a mixing bowl

Step 4: Pour the batter into a mini bundt pan (kind of like you’re making muffins, but instead they’re little bundt cakes).

bundt cake dough in a mixing bowl

Step 5: 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!

mini bundt cakes with banana and walnuts, served on a baking sheet

What Makes These Mini Bundt Cakes Healthy?

  • Low Calorie: Each of these mini banana bundt cakes has only about 100 calories! Now that’s a guilt free dessert you can feel great about eating!
  • Low Sugar: With only 6 grams of sugar in each mini cake, you won’t have to worry about that classic blood sugar spike and crash you’ll get with most desserts.
  • Vitamins & Minerals: Bananas are packed with potassium and magnesium – two nutrients that are essential for heart health. 

Recipe FAQs

How do you keep bundt cakes from sticking to the pan?

The key here is to spray your mini bundt cake pan with olive oil cooking spray or baking spray before adding your batter to the pan. Once you have sprayed your pan with cooking spray, sprinkle flour all over the pan. Turn the pan over and tap out any excess flour. Then add your batter. This will keep your cakes from sticking!

How long should you let the banana cakes cool before taking them out of the pan?

You should let these mini banana bundt cakes rest for about 10 minutes before turning the pan over and dumping the cakes onto a cooling rack. If the cakes don’t slide out immediately when you turn the pan over, just give the pan a few taps to help nudge the mini cakes out.

Tips for Making the Best Miniature Bundt Cakes

Here are a few tried-and-true tips I’ve discovered to really make this healthy banana bundt cake a success:

  • Be sure to measure your flour properly – 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. 
  • Mini bundt pan: This is obviously a must-have to get “personal sized” individual banana cakes. But if you don’t have one, 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 want to convert this to a regular banana bundt cake.
  • 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. 
  • For a gluten free version, try using Bob’s Red Mill Gluten Free 1:1 Flour
mini bundt cakes with banana and walnuts, served on a baking sheet

Want More Healthy & Mini Desserts?

It’s hard not to get bit by the miniature dessert bug. They’re just so stinkin’ cute, and of course delicious. So if you’re looking for more recipes, check these out:

Well, that should get you off to a tasty start! I really hope you try these mini banana bundt cakes. They’re simple, quick to make, and much healthier than other banana cakes! 

If you have tried this Mini Bundt Cake recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

mini bundt cakes with banana and walnuts, served on a baking sheet, top view
Print Recipe
5 from 5 votes

Easiest Mini Bundt Cakes

If you love banana bread, this will be the best mini bundt cake you've ever made. It's probably a good thing they're lightened up with healthier ingredients (like yogurt instead of oil) and perfectly portioned with a mini bundt pan. Because you'll definitely be back for seconds…and thirds!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 16 mini cakes
Calories: 108kcal
Author: Anjali Shah

Ingredients

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.

Video

https://youtu.be/ktV4GX3uBm0

Notes

Tips for Making Mini Banana Bundt Cakes
  • 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. 
  • For a gluten free version, try using Bob’s Red Mill Gluten Free 1:1 Flour

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

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone.

Be sure to check out holiday favorites like my healthy pumpkin pie!

50 responses to “Mini Bundt Cakes (Healthy + Easy)”

  1. These mini bundts look so cute! I’ll have to make them in a muffin pan because that’s what I have on hand, but I suppose they’ll turn out fine.5 stars

  2. Those are the cutest! I’ve just bought silicone moulds to make mini cakes, but now I wish I’d bought mini bundts instead.5 stars

  3. question…i would love to try the mini banana bundt cakes but curious if you can use almond flour vs whole wheat flour. wasnt sure if it would alter the recipe to much.

    • Hi Jackie! I’ve never tried almond flour but it could work — my guess is the cakes might be slightly more dense. If you do try it, let me know how it ends up turning out!

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!!

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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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