Mini Banana Bundt Cakes with Chocolate Chips

Mini Banana Bundt Cakes with Chocolate Chips

These Mini Banana Bundt Cakes are sweetened with fruit and studded with dark chocolate chips. With whole wheat flour and no additional sugar, these little treats make a delicious breakfast, snack, or dessert! You can find the recipe below or purchase it in a recipe bundle with in my Etsy shop here!

There seems to be no shortage of overripe bananas around the Fricke Farmhouse! Last week, I was volunteering at our local food pantry. At the end of the night, we still had a box and a half of quickly ripening bananas. We gave away as many as we could, but the leftovers would go to waste, so I took home a bag full. With so many on hand, I tried out a new variation on my many banana breads–Mini Banana Bundt Cakes!

Bundt cake close up

What do I need to make Mini Banana Bundt Cakes ?

Mini Banana Bundt Cakes are super simple require minimal ingredients. Here’s what you’ll need:

  • Overripe bananas
  • Coconut oil
  • Ground flax seed
  • Water
  • Cinnamon extract (or vanilla)
  • The Spice House cinnamon
  • Baking soda
  • Celtic sea salt
  • Whole wheat pastry flour
  • Dark chocolate chips
mini banana Bundt cakes

Do I need any special equipment?

All you need is a mini Bundt cake pan. Mine has 12 moulds which make lovely little snack sized cakes. Many pans have six bigger moulds instead. You can definitely use one of these pans, but note that the baking time will increase.

I recommend using an enamel pan because it won’t have the toxic non-stick coating like so many others. Just be sure to grease it very well with coconut oil to prevent sticking!

mini banana Bundt cakes

How do I make Mini Banana Bundt Cakes?

Start by preheating the oven to 425°F and grease the mini Bundt cake pan with coconut oil (be generous). Use a small bowl to whisk the flax seed and boiling water. Let stand for five minutes to make an egg substitute. In a large bowl, whisk the mashed banana and coconut oil.

Pour the flax mixture along with the cinnamon extract (or vanilla) into the large bowl and whisk all the wet ingredients together. Finally, add the cinnamon, baking soda, salt, and flour. Mix until just combined, being sure not to over mix.

mini banana Bundt cakes

Gently fold the chocolate chips into the batter. Then, scoop the batter into the Bundt cake pan, making each one about ⅔ full. Be careful not to overfill them, as the batter will rise. Bake for about six minutes before reducing the oven temperature to 400°F.

Bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Let rest in pan for five minutes before turning out onto a cooling rack. When they are totally cool, drizzle some melted chocolate over the top for an extra treat!

mini banana Bundt cakes

I hope you enjoy these Mini Banana Bundt Cakes! Be sure to leave a rating below and let me know what you think in the comments. I’d love to see your creations, so tag @roots_and_rosemary on Instagram with any photos of your cakes. Happy baking!

Bundt cake with chocolate drizzle

More Banana Recipes to Try

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Mini Banana Bundt Cakes with Chocolate Chips

These sweet little banana Bundt cakes are studded with dark chocolate chips. With whole wheat flour and no added sugar, these little treats make a delicious breakfast, snack, or dessert!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 cakes
Calories: 229kcal
Author: Rachel Alexandra

Equipment

  • 1 mini Bundt cake pan

Ingredients 

  • 1 Tbsp ground flaxseed
  • 3 Tbsp boiling water
  • 2 cups overripe bananas mashed
  • cup coconut oil melted
  • tsp cinnamon extract or vanilla
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp Celtic sea salt
  • cups whole wheat pastry flour
  • 1 cup dark chocolate chips plus extra for drizzling on top

Instructions

  • Preheat oven to 425°F. Grease the mini Bundt cake pan with coconut oil and set aside.
  • In a small bowl, whisk the flax seed and boiling water. Let stand 5 minutes. This will make an egg substitute.
  • In a large bowl, whisk the mashed banana and coconut oil. Pour the flax mixture along with the cinnamon extract into the large bowl and whisk all the wet ingredients together.
  • Finally, add the cinnamon, baking soda, salt, and flour. Mix until just combined, being sure not to over mix.
  • Gently fold the chocolate chips into the batter.
  • Scoop the batter into the mini Bundt pan, making each one about ⅔ full. Do not overfill.
  • Bake for about 6 minutes. Then reduce oven temperature to 400°F.Bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  • Let rest in muffin tin for 5 minutes before turning out onto a cooling rack. Enjoy!
  • If desired, when the cakes are cool, drizzle melted chocolate on top.

Nutrition

Serving: 1cake | Calories: 229kcal | Carbohydrates: 27.5g | Protein: 3.4g | Fat: 12g | Fiber: 3.6g | Sugar: 14g
Tried this recipe?Tag @roots_and_rosemary on Instagram


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