Recipe - Mini Banana Bundts on a Stick
Recipe adapted from Nordic Ware (nordicware.com)
Elevate your next celebration or gathering with these charming mini banana Bundts on a stick! Inspired by classic fair treats, these cakes are soft, moist, and baked in a delightful geometric Bundtlette pan with three unique mini Bundt designs. Perfectly portable and easy to enjoy on-the-go, these treats are also great for themed parties, bridal showers, baby showers, birthdays, and more! Add a decadent chocolate glaze, a cinnamon-sugar coating, or enjoy them plain – the choice is yours!
Shop the Nordic Ware Geo Bundtlette Pan here
Prep Time: 30 minutes
Cook Time: 30 minutes
Yields: 10–12 servings
Ingredients
- 190g all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 115g unsalted butter, softened
- 100g granulated sugar
- 70g brown sugar, tightly packed
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1 large egg, room temperature
- 2–3 overripe bananas, mashed (about 180ml or ¾ cup)
- 120ml whole milk plain Greek yoghurt or full-fat buttermilk
For Serving and Toppings:
- Popsicle sticks or wooden sticks
- Chocolate coating or glaze (use melted chocolate or chocolate chips with a dash of coconut oil)
- Sprinkles
- Cinnamon sugar mix
Directions
1. Preheat your oven to 180°C (350°F), with the rack in the centre. Prepare the Geo Bundtlette Pan by spraying it with baking spray containing flour, then use a pastry brush to spread evenly in the cavities.
2. In a medium mixing bowl, combine flour, baking soda, and salt. Set aside.
3. Using a stand mixer with a paddle attachment, cream the butter for about 2 minutes until smooth. Add both sugars and continue beating until the mixture is pale and fluffy. Mix in the vanilla and egg, and beat for another 2 minutes until incorporated.
4. Lower the mixer speed, add the mashed bananas, and mix until just combined.
5. Gradually add half of the flour mixture, followed by the yoghurt or buttermilk, and then the remaining flour mixture.
6. Spoon the batter into the Bundtlette pan cavities, filling each ¾ full. Tap the pan firmly on the countertop to remove air bubbles.
7. Bake for 15–20 minutes, or until a toothpick inserted in the centre of each mini cake comes out clean.
8. Allow the cakes to cool in the pan for 5–7 minutes before inverting onto a cooling rack to cool completely. Clean the pan, re-coat it with baking spray, and repeat with any remaining batter. This recipe makes approximately 10–12 mini Bundt cakes.
Serving Suggestions
Once the cakes are completely cooled, insert popsicle sticks into one side of each cake for easy handling. Now, it's time to decorate! Here are some delicious options:
- Cinnamon Sugar: Roll or sprinkle cakes with cinnamon sugar to fully coat them.
- Chocolate Coating: Drizzle or dip cakes in melted chocolate, then top with sprinkles if desired.
- Powdered Sugar Dusting: Lightly dust cakes with powdered sugar for a classic finish.
- Plain and Simple: Enjoy them as they are – naturally delicious!
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Get creative with these mini Bundts, perfect for sharing with friends and family!
