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!
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!
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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Banana Split Mini Bundt Cakes
Ingredients
For the Banana Mini Bundt Cakes:
- 1 ripe banana, (large)
- 1 tablespoon plain Greek yogurt
- 1 egg, (large)
- 1 teaspoon vanilla extract
- 1 cup (125 g) cake flour
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 5 tablespoons (73.93 g) unsalted butter,, softened
For the Strawberry Frosting:
- 5 strawberries, (large)
- 2 egg whites, (large)
- 2/3 cup (133.33 g) granulated sugar
- 1 1/3 sticks (150.67 g) unsalted butter, (about 11 tablespoons), softened
For the Toppings:
- 1/4 cup (41.25 g) chopped fresh pineapple, (or canned crushed pineapple)
- 3 tablespoons chocolate syrup
- 2 tablespoons chopped peanuts
- 6 maraschino cherries
Instructions
Make the Banana Mini Bundt Cakes:
- Preheat the oven to 350 degrees F, and lightly mist a 5-cup 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.
Make the Strawberry Frosting:
- 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.
Fill and Top the Cakes:
- 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.
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?
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!
Allie, These look amazing!! Thanks for linking up to Best of the Weekend. This post will be FEATURED this week. Come party with us again starting at 7pm Central time tonight.
That’s awesome news, Nichi! Thank you so much for the feature! 😀 😀 😀
My kids would go crazy for these! Thanks for linking up with What’s Cookin’ Wednesday!
You’re very welcome, Karly! My kids went gaga over them 😉
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!
Ha ha I hope you get your wish Nancy! Thanks, friend! 😀 😀 😀
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. 🙂
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!
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 🙂
Thanks so much for the pin Kelly, and for the kind words. Your kids are pretty lucky too! Hope you’re all doing great and enjoying the gorgeous season 😀
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.
Thank you Sarah, you are too sweet! Every now and then you get lucky with some nice light, you know? I’m so glad you liked the post though. Thanks for always being such a sweetheart! <3
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
I guess you’re never too old for a banana split mini-bundt, lol! Thanks so much, Ashley! 😀
Ummmm, these are literally the most adorable little cakes I HAVE EVER SEEN! I need this bundt pan ASAP! I also love the whole banana split theme going on here. Looks delicious, Allie!
Thanks so much, Justine! You can never go wrong with fruit and chocolate, right??? Hope you’re having a fun week 😉
I am literally salivating at the screen! These sound SOOOOOOOOOO good! I gotta get my hands on that bundt pan!
Thanks, Meriem! You’re too sweet. I love using the mini bundt- such a pretty result, with minimal effort!
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 ; )
What a happy time! That’s so nice… I love when there are a bunch of birthdays all around the same time. Thanks so much for stopping by, Jamie, and for the sweet comment! 😀
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!
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.