Warning: This recipe will make you want to bake a Bundt-ch of batches! These mini Bundt cakes are moist, soft, airy and bursting with sweet chocolate and banana flavor. They’re infused with warm spices and a homemade, dairy-free “buttermilk” made from almond milk and lemon. But that’s not the only surprise! Top these minis off with a melty chocolate glaze for the most delectable individual bites that’ll have you singing, “oh my gosh, look at that Bundt!”
Mini Chocolate-Glazed Brown Butter Banana Bundt Cakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 452 kcal
Ingredients
Mini Bundt cakes
- 2 medium bananas, mashed
- 2 cups all-purpose baking flour
- 1 cup pure cane sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- 3 Tbsp. unsalted butter
- 1/3 cup almond milk
- 1/2 tsp. lemon juice
Chocolate glaze
- 3 cups semi-sweet chocolate baking chips
- 1 cup heavy whipping cream
Optional toppings
- Sliced bananas
- Chopped walnuts
- Chopped pecans
Instructions
Mini Bundt cakes
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Preheat oven to 350 degrees F and lightly grease mini Bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.
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In small bowl, combine almond milk and lemon juice. Stir and set aside for 5 minutes or so (this creates a dairy-free “buttermilk”).
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In saucepan over medium-high heat, melt butter, stirring occasionally, and cook for 3-4 minutes, until dark bits begin to form and butter becomes fragrant and darker. Once done, remove from heat and let cool for a few minutes, then refrigerate until MOSTLY cooled; about 10 minutes.
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Meanwhile, in bowl of electric stand mixer, beat together – on low speed – sugar, eggs (one at a time), and vanilla for 1-2 minutes, scraping the sides if needed. Add mashed bananas and continue to beat until smooth. Pour in cooled brown butter and beat until well incorporated and batter begins to thicken.
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In large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and sea salt. Pour half the dry ingredients into stand mixer bowl with egg mixture and mix on low speed until well incorporated. Add half of the “buttermilk” mixture and continue mixing until well combined.
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Pour remaining flour mixture into bowl and continue mixing until well combined. Mix in remaining “buttermilk” mixture.
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Pour batter into each Bundt cake cavity, about 1.5 tablespoons each (filling cavities only ¾ of the way). Use butter knife to spread around evenly.
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Bake for 15-20 minutes, just until the center of each cake is cooked through. Tip: Use toothpick or baking skewer to test doneness; either should come out clean once inserted and removed.
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Remove Bundt cakes from oven and let cool for about 15 minutes before removing them pan to continue to cool.
Chocolate glaze
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Fill medium heat-proof bowl with chocolate chips. In small saucepan over medium heat, warm whipping cream until it begins to gently simmer (do not boil).
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Pour cream over chocolate chips and let it sit for 2-3 minutes to gently soften chocolate. Use rubber spatula to slowly stir ingredients together until completely combined and chocolate has melted.
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Once Bundt cakes are fully cooled, drizzle chocolate over each one to evenly cover the tops. Garnish each Bundt cake with a banana slice and chopped walnuts.
Recipe Notes
Get the ingredients you need to make this recipe at Vitacost!
Nutrition Facts
Mini Chocolate-Glazed Brown Butter Banana Bundt Cakes
Amount Per Serving (1 g)
Calories 452
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g60%
Trans Fat 1g
Cholesterol 42mg14%
Sodium 162mg7%
Potassium 383mg11%
Carbohydrates 60g20%
Fiber 6g24%
Sugar 36g40%
Protein 6g12%
Vitamin A 174IU3%
Vitamin C 2mg2%
Calcium 79mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.