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