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75th Anniversary Braided Mini Bundt® Pan

75th Anniversary Braided Mini Bundt® Pan

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Banana Mini Bundts with Salted Caramel Chocolate Sauce

PREP: 20 MINUTES

COOK: 15 MINUTES

SERVINGS: 24 SERVINGS

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The perfect balance of sweet bananas and chocolate make these mini Bundts irresistible and the ultimate dessert everyone will love! These moist Banana Mini Bundts are topped with a decadent salted caramel chocolate sauce- serve with coffee for a morning treat or enjoy this mini dessert with family and friends (kids will love too!). Recipe made in our 75th Anniversary Braided Mini Bundt® Pan.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar (baking sugar is best)
  • 2/3 cup brown sugar, densely packed
  • 1 teaspoon vanilla bean paste (or 2 tsp vanilla extract)
  • 2 large eggs, room temperature
  • 4 over-ripened bananas, mashed to make 1 ½ cups
  • 1 cup whole milk, plain Greek Yogurt or full-fat buttermilk
  • Salted Caramel Chocolate Sauce:
  • ½ cup firmly packed brown sugar
  • ¼ cup half & half or heavy cream
  • 2 Tablespoons butter
  • ½ teaspoon vanilla
  • 2 Tablespoons bittersweet or unsweetened chocolate, chopped
  • large flake sea salt

 

Directions

Cake:

Preheat oven to 350° F with oven rack in center of oven.  Prepare 75th Anniversary Braided Mini Bundt Pan with baking spray and use a pastry brush to evenly coat the details of the pan.

Combine flour, baking soda and salt in a medium bowl and set aside. Using a stand mixer with a paddle attachment, cream butter for 2 minutes until light colored. Add the sugars and beat until pale and fluffy. Mix in the vanilla bean paste, and eggs, mixing for an additional 2 minutes. Reduce the mixer to its lowest speed and add mashed bananas. Add half of flour mixture, then yogurt/buttermilk, and finally the last of the flour mixture. Mix until just fully combined and smooth. Spoon the batter into cavities of prepared pan, filling only ¾ full.  Tap the pan on a towel-covered counter to release bubbles from the batter. Bake for 15-20 minutes, or until a toothpick inserted into each cake comes out clean. Cool in pan for 5-7 minutes, then invert onto a cooling rack. Wash pan, prepare with baking spray, and repeat bake time for remaining batter. Makes about 24 Mini Bundts.

Salted Caramel Chocolate Sauce:

While cakes cool, combine brown sugar, cream, and butter in a small saucepan over medium heat, stirring constantly, for 2-3 minutes. Add vanilla and stir to combine. Remove from heat and add chocolate. Let stand 2 minutes, then stir to combine melted chocolate with caramel sauce. Before serving, pour warm sauce over each cake, then sprinkle with large flake salt crystals.

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Product Used In This Recipe

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75th Anniversary Braided Mini Bundt® Pan

75th Anniversary Braided Mini Bundt® Pan

SEE PRODUCT
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