Mini Banana Bundt Cakes
These mini banana bundt cakes are the perfect individual cake recipe that is moist, delicious, and frosted with a rich cream cheese frosting, and topped with chopped walnuts.
Servings: 9 Mini Cakes
Ingredients
Mini Banana Cakes
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 ⅓ cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 medium bananas, mashed
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ½ cup butter, room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 cup walnuts, chopped
Instructions
- Preheat the oven to 350 degrees and spray a mini bundt cake pan with non-stick cooking spray.
Mini Banana Cakes
- In a large mixing bowl, beat butter and sugar together until creamy.
- Add in eggs and beat until combined then beat in sour cream and vanilla.
- Next, add flour, baking soda and salt then beat just until combined.
- Stir in mashed bananas and mix until well combined.
- Pour equally into prepared mini bundt cake pans and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and cool completely before frosting.
Cream Cheese Frosting
- In a medium mixing bowl, beat cream cheese and butter together until combined, then add vanilla extract.
- Gradually add in powdered sugar and beat until smooth and creamy.
- Once cakes have cooled, frost cakes and sprinkle tops with chopped walnuts.
Notes
- Fully soften your cream cheese and butter to avoid grainy frosting.
- Mix your wet and dry banana bread ingredients until just combined to avoid tough bread.
- Cool your cakes completely before frosting them to ensure the frosting doesn't thin and slide off of them.
- Bring all of your cold ingredients to room temperature before mixing them for the best texture.
- If your bundt cakes don't immediately release, give them a few firm taps on the sides and base.