Banana Split Mini Bundt Cakes
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: Banana Split Mini Bundt Cakes
Servings: 6 servings; doubles easily
Calories: 588 kcal
Ingredients
For the Banana Mini Bundt Cakes:
For the Strawberry Frosting:
  • 5 strawberries (large)
  • 2 egg whites (large)
  • 2/3 cup granulated sugar
  • 1 1/3 sticks unsalted butter (about 11 tablespoons), softened
For the Toppings:
Instructions
Make the Banana Mini Bundt Cakes:
  1. Preheat the oven to 350 degrees F, and lightly mist a 5-cup 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.

  7. 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.)

  8. Cool completely.

Make the Strawberry 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.

  2. Top with strawberry buttercream.

  3. Drizzle with chocolate sauce, sprinkle with nuts, and place a cherry on top.

Nutrition Facts
Banana Split Mini Bundt Cakes
Amount Per Serving
Calories 588 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 106mg35%
Sodium 230mg10%
Potassium 227mg6%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 50g56%
Protein 6g12%
Vitamin A 971IU19%
Vitamin C 11mg13%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.