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!
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.
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.)
Place the strawberries in a mini chopper, food processor, or blender, and puree until smooth. Set aside.
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.)
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.