Banana Mini Bundts with Salted Caramel Chocolate Sauce
PREP: 20 MINUTES
COOK: 15 MINUTES
SERVINGS: 24 SERVINGS
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.
- 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
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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