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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!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Banana Split Mini Bundt Cakes
Servings: 6 servings; doubles easily
Calories: 588kcal

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:

US Customary - Metric

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.

Nutrition

Calories: 588kcal | Carbohydrates: 70g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 230mg | Potassium: 227mg | Fiber: 2g | Sugar: 50g | Vitamin A: 971IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg