Mini Bundt Cakes (Healthy + Easy)

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.

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. 

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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.

Step 2: Mix the dry ingredients together.

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

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

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!

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

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

More Easy 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:

• Mini Apple Pies With Puff Pastry
• Mini Cheesecake Bites
• Strawberry Blueberry Pie
• Little No Bake Chocolate Cheesecakes
• Dairy-Free Lemon Tart
• Low Sugar Dessert Recipes

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!

🎥 Watch How to Make It

https://youtu.be/ktV4GX3uBm0

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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 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Servings: 16 mini cakes

Calories: 108kcal

Author: Anjali Shah

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

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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

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