Banana Split Mini Bundt Cakes are such a Fun Treat! Moist Banana Cake is Filled with Pineapple, and Topped with Strawberry Buttercream, Chocolate Sauce, Peanuts, and a Cherry on Top. Perfect for your next Party!
Hi again, friends! It’s Allie here, from Baking a Moment. How’s your March going? Mine is kinda crazy, and really cold. Kinda crazy, because my kids have been home, a lot more than usual. Like, for the past few weeks, they’ve only averaged around 8-12 hours a week at school. Wanna know why? Because: Cold. Cold, snow, ice, sleet, freezing rain, some more snow, oh, and sick. Can’t forget sick. I guess that’s what happens when there’s so much cold.
I’m ready for Spring, you guys.
So ready. I’m ready for playing outside on the swings. I’m ready for let’s go ride bikes. I’m ready for the bus is picking us up at the regular time today. I’m ready for tee ball, and birthday parties.
When I think of Spring, I think of birthday parties. Both my boys were Spring babies, and I love that! When they were first born, I loved that just when we were ready to venture out of our little cocoon, gorgeous warm breezes were beckoning us to go on long stroller walks. And now that they’re bigger, I love that presents, parties, and games are there for them, just when their house-bound stir-craziness is at a fever pitch.
Since baking’s my favorite, I always try to come up with something super-special and fun for them on their birthdays.
These little banana baby cakes are baked up in a mini bundt pan. The mini bundt pan gives you cakes with a little well in the middle, and it’s the perfect place to tuck something delicious. I got this idea from one of my bloggy idols, Alice, of Hip Foodie Mom. When I saw her do this, I knew my life would never be the same again, and I haven’t been able to stop thinking about it since. So, once the cakes are cooled completely, fill the little well in the middle with pineapple. If you’re serving them right away, coarsely chopped fresh pineapple is perfect. You could also use crushed pineapple from a can, just drain off the excess juice. Or, if you’re making them ahead, you could use the pineapple dessert topping that comes in a jar.
They get topped with the most gorgeous strawberry Swiss meringue buttercream. If you’ve never had Swiss meringue buttercream, you have to try it! It’s so silky and light, but buttery at the same time. And it’s so stable, it holds its shape beautifully and is perfect for piping. This recipe is loaded with fresh strawberry puree. I think I’m feeling Spring already!
The buttercream gets a drizzle of chocolate syrup, a sprinkling of chopped peanuts, and, of course, a cherry on top. No banana split is complete without a sweet red cherry on top!
How fun are these?
Can’t you just picture how big and round their eyes will get when they see these beauties? They’re so colorful!
Banana Split Mini Bundt Cakes
Ingredients
For the Banana Cake:
- 1 large ripe banana
- 1 tablespoon Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter softened
For the Strawberry Frosting:
- about 5 large strawberries
- 2 egg whites
- 2/3 cup granulated sugar
- 1 1/3 sticks about 11 tablespoons unsalted butter, softened
For the Filling and Toppings:
- about 1/4 cup chopped fresh or canned crushed pineapple
- about 3 tablespoons chocolate syrup or sauce
- about 2 tablespoons chopped peanuts
- 6 maraschino cherries
Instructions
Make the Mini Bundt Cakes:
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Preheat the oven to 350 degrees F, and lightly mist a mini bundt pan with non-stick spray.
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Place the banana, Greek yogurt, egg, and vanilla in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
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Place the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
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Add the butter and half the banana mixture. Mix on medium speed until well combined, about 90 seconds.
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Scrape the bottom and sides of the mixing bowl, add the remaining banana mixture, and beat for about 30 seconds more.
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Divide the batter equally between each of the wells of the pan. Bake for 28-32 minutes, or until the cake springs back when pressed lightly. A toothpick inserted in the center should come out clean or with one or two moist crumbs. Cool completely.
Make the Frosting:
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Place the strawberries in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
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Place the egg whites and sugar in a large metal or glass mixing bowl, and whisk to combine.
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Place the bowl over a small pot of simmering water, and cook, whisking occasionally, for about 5 minutes, or until the mixture no longer feels grainy when rubbed between the thumb and forefinger.
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Remove the bowl from the heat and whip on high speed until no hint of warmth is left when you feel the side of the bowl.
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Whip in the butter, one tablespoon at a time. If the mixture looks curdled, continue to whip until it comes back together, before adding more butter. If it seems runny, place it in the fridge for 5 minutes and then whip some more.
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When the mixture is thick and fluffy, add in the pureed strawberries. Whip on high speed until the frosting is fluffy and smooth.
Fill and Top the Cakes:
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Spoon a little pineapple into the wells of each mini bundt. Top with strawberry buttercream. Drizzle with chocolate sauce, sprinkle with nuts, and place a cherry on top.
Recipe Notes
Cake recipe adapted from The Cake Bible
I hope you’ll think of this fabulous recipe the next time you’re planning a party. These banana split mini bundt cakes are sure to be a huge hit! And if you like them, then you should definitely check out some of my other recipes on Baking a Moment. I’m thinking these…
… these…
…or these…
…would be a great place to start! Just click the pic to view the post and download the recipe! Hope to see you soon!
