Get ready to transform your ordinary baking routine into an extraordinary culinary experience with these irresistible Mini Banana Bundt Cakes that will make your taste buds dance! Imagine soft, moist banana-infused cakes with a rich coffee undertone, dramatically drizzled with luxurious salted caramel sauce that promises to elevate your dessert game from ordinary to absolutely spectacular. These petite bundt cakes are not just a treat; they're a miniature work of art that combines comfort, sophistication, and pure indulgence in every single bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 mini bundt cakes
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brewed coffee
- 1/2 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 6-cavity mini bundt cake pan with butter or non-stick baking spray, ensuring all crevices are well-coated.
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in mashed ripe bananas and vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, alternating with brewed coffee. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared mini bundt cake cavities, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove from oven and let cakes cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- Once cooled, drizzle each mini bundt cake generously with salted caramel sauce, allowing it to cascade down the sides.
- For best flavor, serve slightly warm or at room temperature. Can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Always use overripe bananas for maximum sweetness and moisture
- Ensure all ingredients are at room temperature for smoother mixing
- Do not overmix the batter - this can lead to dense, tough cakes
- Grease your bundt pan meticulously to ensure easy cake release
- Use an electric mixer for proper aeration of butter and sugars
- Check cakes early - mini bundt cakes bake faster than traditional cakes
- Let cakes cool completely before drizzling caramel for best presentation
- Experiment with different caramel sauces for unique flavor profiles
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
