Banana Chocolate Chip Mini Bundt Cakes
Banana Chocolate Chip Mini Bundt Cakes are mini versions of banana bread with chocolate chips and drizzled with a simple vanilla icing. They’re cute, individual-sized little bundts that are perfect for breakfast or dessert. The recipe is easy to make, and your kitchen will smell like a heavenly bakery. These decadent cakes combine ripe bananas and chocolate chips for a delightful treat.
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Ingredients
Bundts
all-purpose flour3cups
baking soda2tsp
kosher salt1/2tsp
unsalted butter, at room temperature1cup
granulated sugar2cups
eggs at room temperature2
vanilla extract2tsp
bananas ripe bananas, about 2 cups3
plain Greek yogurt1cup
semi-sweet chocolate chips (regular or mini)1cup
Glaze
powdered sugar2cups- vanilla extract1/4tsp
whole milk (more if needed)2tbsp
Nutrition (per serving)
Calories
815.0kcal (40.75%)
Protein
8.1g (16.16%)
Carbs
111.8g (40.67%)
Sugars
71.0g (100%)
Healthy Fat
11.7g
Unhealthy Fat
22.6g
% Daily Value based on a 2000 calorie diet
How to make Banana Chocolate Chip Mini Bundt Cakes
Prepare the Bundts
- Step 1
Preheat oven to 325°. Prepare a mini bundt pan with nonstick spray.
- Step 2
In a mixing bowl, combine the flour, baking soda, and salt.
- Step 3
In a medium mixing bowl, beat the butter until creamy, add sugar and continue to beat until fluffy. Add eggs, vanilla, and bananas, mixing until well combined.
- Step 4
Add half the dry ingredients to the wet mixture, mix on low, then add the remaining dry ingredients.
- Step 5
Pour cake batter into the prepared mini bundt pan, filling each cavity about 2/3 full. Lightly tap the bundt pan on the counter to remove any large air bubbles.
- Step 6
Bake at 325° for 30 minutes or until the cakes are golden brown and a toothpick inserted in the center of a cake comes out clean.
- Step 7
Cool for 10 minutes, then remove cakes from pan. Cool completely on a wire rack.
Prepare the Glaze
- Step 1
Combine the powdered sugar, milk, and vanilla in a bowl. Add more milk if the glaze is too thick, 1/2 tsp at a time.
- Step 2
Drizzle the glaze over the cooled cakes.
Nutrition (per serving)
Nutrition (per serving)
Calories
815.0kcal (40.75%)
Protein
8.1g (16.16%)
Carbs
111.8g (40.67%)
Sugars
71.0g (100%)
Healthy Fat
11.7g
Unhealthy Fat
22.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use very ripe bananas for the best flavor and texture.
Lightly tap the bundt pan on the counter to remove air bubbles for an even bake.
Store the cakes in an airtight container to keep them fresh.
Experiment with variations like adding nuts or changing the glaze flavor.
FAQS
Can I use a regular bundt pan instead of a mini bundt pan?
Yes, you can use a regular bundt pan, but adjust the baking time accordingly as it will take longer to bake.
Can I substitute Greek yogurt with another ingredient?
You can substitute Greek yogurt with sour cream or buttermilk for a similar texture and flavor.
What type of chocolate chips work best for this recipe?
Semi-sweet chocolate chips are recommended, but you can also use regular chocolate chips or mini ones depending on your preference.
Can I freeze these mini bundt cakes?
Yes, you can freeze them. Wrap each cake tightly in plastic wrap and store in an airtight container for up to 3 months.
How do I prevent the cakes from sticking to the pan?
Ensure you spray the bundt pan thoroughly with nonstick spray before adding the batter.
Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia