These banana nut bundt cakes serve up classic banana cake flavor in fun little packages. These mini bundt cakes are loaded with all the rich banana and walnut flavor of their full-sized counterparts, and they’re finished off with a healthy dose of sweet and tangy cream cheese frosting.
Banana bread or banana cake are both fantastic sweet snacks or desserts to keep on hand. I love making both because they’re so easy and full of flavor, and I always seem to have the ingredients I need.
I love making banana recipes like this chocolate chunk banana nut bread or my banana cake with cream cheese frosting. In fact, my banana cake was the inspiration for this mini bundt cake recipe. I took all the delicious flavor and turned it into what basically amounts to fun-sized versions!
Why You’ll Love This Banana Nut Bundt Cake Recipe
- Basic Ingredients: Like almost all banana bread or cake recipes, this one only uses simple, basic baking ingredients.
- Easy: This is a super easy recipe that only takes about 10 minutes of prep and around 40 minutes in the oven.
- Classic Flavor: The combination of rich, deep banana flavor and sweet and tangy cream cheese frosting is a classic that everyone loves.
- Versatile: Serve these as a weeknight dessert or at special occasions. You can even use a baking dish and make a simple sheet cake version.
Ingredients
For the Cakes
- Bananas: Mashed bananas give the cake its deep banana flavor and a large portion of the moisture needed for a tender texture.
- Sour Cream: Sour cream adds moisture, fat, and acidity, which make the cake soft and tender and adds a subtle tang.
- Butter: Butter adds richness and fat for more tender cake and delicious flavor.
For the Frosting
- Cream Cheese and Butter: A mix of cream cheese and butter makes the creamy base of the frosting.
- Powdered Sugar: Powdered sugar gives the frosting that classic sweet flavor and adds body, as well.
- Chopped Walnuts: Chopped walnuts sprinkled on top add earthy flavor and crunch.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Chocolate Banana Cake: Add cocoa powder or melted chocolate to the batter for a chocolate version.
- Greek Yogurt: You can use an equal amount of full-fat Greek yogurt in place of sour cream.
- Chocolate Chips: Add mini chocolate chips to the banana cake for more flavor.
- Walnuts: Add the walnuts to the cake batter for a traditional banana nut cake texture.
How to Make Individual Banana Bundt Cakes
For the Cakes
1: Beat the butter and sugar in a large bowl until creamy. Then, add the eggs and beat until combined. Finally, beat in the sour cream and vanilla until combined.
2: Add the flour, baking soda, and salt and mix until just combined. Then, stir in the mashed bananas until fully combined.
3: Divide the batter equally between 4 mini bundt pans coated with non-stick spray. Then, bake them at 350 for 35 to 40 minutes until a toothpick inserted comes out clean.
4: Remove the cakes from the oven and let them cool completely on a wire cooling rack before frosting.
For the Frosting
1: Beat the cream cheese and butter until fluffy. Then, add the vanilla and beat again.
2: Gradually add the powdered sugar, beating until smooth and creamy.
3: Frost the cooled bundt cakes with the cream cheese frosting and sprinkle with chopped walnuts. Enjoy!
Hint
Use the ripest bananas possible. The riper they are, the more deep and intense the banana flavor will be!
Storage
Refrigerate these mini cakes in an airtight container for up to 5 days. For longer storage, wrap them in a double layer of plastic wrap and a layer of foil, then freeze them for up to a month.
Defrost the cakes overnight in the refrigerator before serving.
What to Serve with Mini Banana Bundt Cakes
These delicious mini bundt cakes are the perfect sweet afternoon snack or a dessert after a hearty meal like tater tot casserole, creamy chicken and dumplings, or Dutch oven pulled pork.
These are also the perfect addition to any holiday dessert table alongside other favorites like mini pecan pies, pumpkin cookies with brown sugar frosting, or bite-sized frosted Christmas cookies.
Tips
- Use the ripest bananas possible for the best flavor. At a minimum the peels should have brown spots on them.
- Mix your banana cake batter until just combined. Overmixing will make it tough.
- Fully soften your butter and cream cheese for the smoothest, creamiest frosting possible.
- Be sure your banana bundt cakes are FULLY cooled before frosting them. Even a slightly warm cake will make the frosting get thin and slide off the cakes.
Frequently Asked Questions
Bananas should be as ripe as possible for baked goods. The riper, the better! At a minimum, the peels should have brown spots, but the darker the peel is, the sweeter the banana inside will be. In fact, the best bananas are the ones that are too gross to eat on their own. Those super-soft, sickly-sweet, brown bananas actually give the deepest, sweetest flavor to baked goods when mixed with the other ingredients in the recipes.
A banana can never be too ripe for baking. However, it can go bad. So be careful!
If the banana has mold on the peel, an off smell, or liquid is seeping out of it, the banana is bad. If none of those are present, you can bake with it, even if the peel is black!
Try These Mini Banana Nut Bundt Cakes Today
These mini banana bundt cakes have all the deep banana flavor, moist texture, and cream cheese frosting you love in full size banana cake, but they’re served up in a fun, single-serve package. They’re easy enough for a weeknight dessert but fancy enough for special occasions. Give them a try, and I guarantee you’ll fall in love with them.
More Delicious Banana Recipes You’ll Love
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Banana Nut Bundt Cakes
Ingredients
Banana Cakes
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 ⅓ cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 medium bananas, mashed
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ½ cup butter, room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees and spray 4 mini bundt cake pans (about 6-inches wide) with non-stick cooking spray.
Banana Cakes
- In a large mixing bowl, beat butter and sugar together until creamy.
- Add in eggs and beat until combined then beat in sour cream and vanilla.
- Next, add flour, baking soda and salt then beat just until combined.
- Stir in mashed bananas and mix until well combined.
- Pour equally into prepared mini bundt cake pans and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Remove from oven and cool completely before frosting.
Cream Cheese Frosting
- In a medium mixing bowl, beat cream cheese and butter together until combined, then add vanilla extract.
- Gradually add in powdered sugar and beat until smooth and creamy.
- Once cakes have cooled, frost cakes and sprinkle tops with chopped walnuts.
Notes
- Use the ripest bananas possible for the best flavor. At a minimum the peels should have brown spots on them.
- Mix your banana cake batter until just combined. Overmixing will make it tough.
- Fully soften your butter and cream cheese for the smoothest, creamiest frosting possible.
- Be sure your banana bundt cakes are FULLY cooled before frosting them. Even a slightly warm cake will make the frosting get thin and slide off the cakes.
Nutrition
