Banana Split Mini Bundt Cakes

Banana Split Mini Bundt Cakes are such a Fun TreatMoist Banana Cake is Filled with Pineapple, and Topped with Strawberry Buttercream, Chocolate Sauce, Peanuts, and a Cherry on Top.  Perfect for your next Party!

Banana Split Mini Bundt Cakes | Baking a Moment

Here at the Baking a Moment household, Spring is all about birthdays.  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.

Banana Split Mini Bundt Cakes | Baking a Moment

These little banana baby cakes are baked up in a mini bundt panThis kind of 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.

Banana Split Mini Bundt Cakes | Baking a Moment

They get topped with the most gorgeous strawberry Swiss meringue buttercream.  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.  Spring!

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!

Banana Split Mini Bundt Cakes | Baking a Moment

How fun are these?

Banana Split Mini Bundt Cakes | Baking a Moment

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 | Baking a Moment

Banana Split Mini Bundt Cakes

Yield: 6 servings, doubles easily

Banana Split Mini Bundt Cakes

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!

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.
  7. Make the Frosting:
  8. Place the strawberries in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
  9. Place the egg whites and sugar in a large metal or glass mixing bowl, and whisk to combine.
  10. 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.
  11. 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.
  12. 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.
  13. When the mixture is thick and fluffy, add in the pureed strawberries. Whip on high speed until the frosting is fluffy and smooth.
  14. Fill and Top the Cakes:
  15. 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.

Notes

Cake recipe adapted from The Cake Bible

http://bakingamoment.com/banana-split-mini-bundt-cakes/

Banana Split Mini Bundt Cakes | Baking a Moment

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!

*This post was featured on the Best of the Weekend link party at Mandatory Mooch*

*This post contains affiliate links*

Subscribe via RSS Follow on Facebook Follow on Twitter Follow on Pinterest Follow on Google Plus Follow on BlogLovin'

Comments

  1. Alice // Hip Foodie Mom says

    Allie. . oh my gawd. . you are so sweet and. . Hello. . YOU are awesome! I love that you made BANANA SPLIT mini bundt cakes!! They look so good!!! your boys are going to love these!!! I just got Surprise Inside Cakes so I am going to *attempt* baking a cake for Phoebe’s 7th birthday (next month) for our “family” birthday party. . not attempting this for her real birthday party in case it’s a flop. Can’t wait to see you next month!!! I can’t wait!!! Miami, here we come. .

    • Allie {Baking A Moment} says

      You are a smart woman, Alice! I have a bad habit of assuming everything will work out perfectly every time, and then I inevitably end up with an epic fail the day before. Gah! Thanks so much for the inspiration for this post, and YEAH!!! Can’t wait can’t wait can’t wait! We’ve got lots of catching up to do ;)

  2. marcie says

    These cakes are just adorable, Allie! That strawberry swiss meringue buttercream looks so creamy and dreamy, too. Your boys had to be so excited about these. :)

  3. Stephanie says

    OH MY GOODNESS, THESE ARE SOOO CUTE!! They look delicious and perfect for an outdoor party. Thanks for the recipe :)

  4. Consuelo @ Honey & Figs says

    Oh My God, I’m going to look of my mini bundt pan as soon as I close this tab! That is the most brilliant idea ever EVER. I need to try these as soon as possible I tell you. And they look so adorable oh wow how cute!
    Have a lovely weekend hun! xxx

  5. Beth @ bethcakes says

    These little bundt cakes are the cutest things! I love how you put some pineapple in the middle, and especially how you decorated these with all that frosting, chocolate syrup, and cherries. So cute! :)

  6. Gloria // Simply Gloria says

    Your boys are so lucky to have a mom with so much creativity like you … these are so fun for birthdays! We have birthday season at my house, too. It’s Summer time. These would be fun to make while we enjoy the bdays outside. You’ve inspired me to use my mini bundt pans!

    • Allie {Baking A Moment} says

      Yay! I love the mini-bundt. I’ve actually got more than one mini-bundt pan, each one is special in its own way, lol! Thank you so much, Gloria, for the sweet comment. Hope you’re having a terrific week, my dear.

  7. Jamie@Milk 'n' Cookies says

    These are absolutely adorable, and so many of my favorite flavors come together in one recipe! — What a great idea to use the ‘well’ in the center of the bundt cake for filling. I will definitely have to remember that for the future!

    Hope you have fun celebrating all the spring birthdays in your family. My mother and two younger brothers have birthdays spanning from 3/6-3/11, so spring has always reminded me of birthdays, as well ; )

  8. Ashley says

    Oh my gosh, how fun are these?? I would have LOVED to have gotten these on my birthday when I was a kid! With the cherry on top and everything : ) And who are we kidding … I wouldn’t mind one of these for my birthday now! haha

  9. Sarah@WholeAndHeavenlyOven says

    Oh my gosh, Allie these cakes are just gorgeous! Just love the idea of a banana split in the form of cake and in mini form, no less! So perfect for spring, but I would happily eat these adorable cakes every day. ;) Your photos are just mind-blowing amazing! pinned.

  10. Kelly says

    These look incredible Allie and so much fun to celebrate a birthday! Aaw, have fun celebrating your boys’ birthdays – they are so lucky to have such a talented mom make all these amazing treats :) I love that you made banana split in mini bundt cakes and filled them with pineapples – I have a pan and can’t wait to try these :) Pinning :)

  11. Grace says

    Hi Allie, I’m planning to make some Strawberry Swiss Meringue Buttercream to go with your Greek Yoghurt cupcakes. I was initially thinking of using freeze-dried strawberries coz I saw you use them in your strawberry cupcake post. This one uses strawberry purée. Both looks good. How do they differ in taste? I’m torn. :)

    • Allie {Baking A Moment} says

      Hey Grace! Great question. Both recipes are really good, but I actually prefer the ones with the freeze-dried strawberries. I just thought the flavor was more pronounced. If you can get your hands on them, I definitely recommend! Enjoy!

  12. Nancy @ gottagetbaked says

    I really loved that chocolate mini bundt post from Alice, too. I LOVE your spin on the whole decorated mini bundts theme, Allie. These are adorable! My bday’s in July…I’m gonna start printing this and leaving it around in the hopes that someone will make them for me!

  13. tracy says

    OMG! OMG! My son’s birthday is at the end of this month. I asked what kind of cake and he said a banana split cake…(truly he wanted me to make a cake in the shape of a banana split) but anywho..we were talking and he said he would love a banana split cake. I’ve been racking my brain trying to come up with something. Just by chance I stumbled onto this recipe!! I was settling on just a banana cake for him with strawberry frosting….nope, gonna do this instead, but want to make it into a regular size bundt cake instead of 6 small ones. Would the recipe be enough to make 1 regular size vs. the 6 small ones? Or should I double the recipe?

    • Allie {Baking A Moment} says

      Ha! I love it; it must have been fate, lol! You know, bundt pans come in so many different sizes, it’s hard to say but I can tell you that this recipe makes around 3 cups of batter. So I’m thinking probably double it and maybe even triple it! Good luck and happy birthday to your son!

Trackbacks

Leave a Reply