Go Back
Print
Banana Split Mini Bundts | Baking a Moment

Banana Split Mini Bundt Cakes

Banana Split Mini Bundts 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!
Servings 6 servings, doubles easily

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:

  1. Preheat the oven to 350 degrees F, and lightly mist a mini bundt pan with non-stick spray.
  2. Place the banana, Greek yogurt, egg, and vanilla in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
  3. Place the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
  4. Add the butter and half the banana mixture. Mix on medium speed until well combined, about 90 seconds.
  5. Scrape the bottom and sides of the mixing bowl, add the remaining banana mixture, and beat for about 30 seconds more.
  6. 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:

  1. Place the strawberries in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
  2. Place the egg whites and sugar in a large metal or glass mixing bowl, and whisk to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  1. 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