A classic and straightforward mini banana bundt cake recipe that’s packed with bananas, moist, and delectable, it’s best made the night before.
Bundt cakes are a delicious way to end a meal since they are elegant, moist, and sweet all at the same time.
Making this cake ahead of time is recommended since it tastes even better the next day.
Banana bread/cake made with this simple recipe is moist, flavorful, and irresistible.
Furthermore, the little bundt pan allows you to prepare individual portions, and the adorable mini cakes are simply too irresistible!
You can use a standard pan if you don’t have little bundt pans.
- Sour cream or yogurt
- Baking soda
- Unsalted butter
- Vanilla extract
What makes a bundt cake unique?
- Instead of using a standard pan, these cakes are baked in a Bundt pan. Bundt pans can be found in a variety of shapes and sizes.
- Bundkuchen is a ring-shaped coffee cake in Germany. This cake is thought to be its ancestor.
What is the shelf life of this cake?
- The cakes can be kept in the refrigerator for up to five days after baking.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 520 calories.
With this recipe, what are its complementary dishes?
I’d like to offer these recipes for a healthy tea party.
- Coffee Ice Cream
- Apple Coffee Cake
- Cream Cheese Pound Cake
- Chocolate Cupcakes
- 2 teaspoons baking soda
- 4 overripe bananas, mashed
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 teaspoons pure vanilla extract
- 1 cup sour cream or plain yogurt
- 2 large eggs, preferably at room temperature
- 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- Bake at 350°F (176°C) for 30 minutes, then remove the pan from the oven. Using a 9- to 10-inch (12 cups) Bundt pan, generously coat it with butter. Using a silicone Bundt pan eliminates the need for butter. Avoid placing the Bundt pan on a baking sheet if you want the oven’s heat to flow through the pan’s inner tube.
- It’s best to combine the baking soda and salt in a separate bowl before adding them to the batter.
- The butter should be creamed with a stand mixer fitted with a paddle attachment or a hand mixer in an extra-large bowl. Then, add the sugar and continue beating at medium speed until the mixture is pale and fluffy. Beat each egg for about a minute before adding the next. Mix the bananas into the batter at a low speed with the mixer. To finish, add half of the dry ingredients (don’t disturb the batter if it curdles), all of the sour cream, and the remaining flour combination. The batter should be scraped into the pan, debubbled by rapping the pan on the counter, and then smoothed on top as directed above.
- The cake was baking when a thin knife pushed into the center came clean. After around 30 minutes, check on the cake to see whether it’s browning too quickly; if so, cover it loosely with a foil tent. Before unmolding the cake onto a cooling rack, let it cool for 10 minutes on the rack.
- For a truly delicious dessert, wrap the cake in plastic and leave it out for a few hours on the counter before serving.
- When baked in mini bundt pans, this recipe makes about 20-24 mini bundt cakes. In general, the cakes should be baked for around 20 minutes, or until they’re golden brown and cooked through.
- If you wrap the cake in plastic wrap tightly, you can keep it at room temperature for 5 days.
- A Lemony White Icing can be added to this recipe: To prepare an icing thin enough to trickle down the Bundt’s curves, sift 3/4 cup confectioners’ sugar into a bowl and squeeze in 2 tbsps. of fresh lemon juice.