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!
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.
These little banana baby cakes are baked up in a mini bundt pan. This 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.
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!
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!
- 1 large ripe banana
- 1 tablespoon Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cake flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, softened
- about 5 large strawberries
- 2 egg whites
- ⅔ cup granulated sugar
- 1⅓ sticks (about 11 tablespoons) unsalted butter, softened
- about ¼ cup chopped fresh (or canned crushed) pineapple
- about 3 tablespoons chocolate syrup or sauce
- about 2 tablespoons chopped peanuts
- 6 maraschino cherries
- Preheat the oven to 350 degrees F, and lightly mist a mini bundt pan with non-stick spray.
- Place the banana, Greek yogurt, egg, and vanilla in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
- Place the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
- Add the butter and half the banana mixture. Mix on medium speed until well combined, about 90 seconds.
- Scrape the bottom and sides of the mixing bowl, add the remaining banana mixture, and beat for about 30 seconds more.
- 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.
- Place the strawberries in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
- Place the egg whites and sugar in a large metal or glass mixing bowl, and whisk to combine.
- 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.
- 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.
- 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.
- When the mixture is thick and fluffy, add in the pureed strawberries. Whip on high speed until the frosting is fluffy and smooth.
- 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.
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*
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