Here it is, as promised! Mini Banana Bundt Cake, or what we like to call, Bundtini’s.
This banana bundt cake is fluffy, moist, tender and infused with banana flavor. It’s quite delicious on its own but I couldnโt resist topping it off with a light lemon glaze.
You all know that I love donuts, right? Blackberry, Pumpkin, Chocolate, Cinnamon Sugar Sour Cream….just to name a few on the blog. Well this bundt cake was originally going to be a donut, until this adorable mini bundt pan started calling out to me. Of course, I couldn’t deny such cuteness and decided to turn these banana donuts into banana bundt cakes.
Banana Bundt Cake Frosting Options
Because the star of this show is the cake itself, I wanted to top it off with something that was light and didn’t overpower. This lemony glaze was the perfect choice. It is refreshing, made with 2 ingredients and pairs beautifully with banana.
But if you’re not a fan of lemon, my homemade cream cheese frosting is the BEST out there and tastes delicious on anything! That’s right, the other option is to drizzle these lovely vegan bundt cakes with my fav topping for a little more decadent, cake-y dessert.
Isn’t it great to have options?
Bundt Cake Flour Options
To make this bundt cake fluffy and tender, I used Bob’s Red Mill Gluten-free 1-to-1 Baking Blend. I love using this flour because I can easily transform traditional recipes to gluten-free just be replacing wheat flour and it doesn’t compromise taste or texture. (BTW, this is not an AD, I just really love this flour.)
You can also substitute all-purpose flour for the baking blend if you don’t need this recipe to be gluten-free. It’s an easy swap and another reason why I like to use it on this blog.
Did you ever hear the saying “Good things come in small packages”? Well that is so true! I seriously canโt even take how perfect this banana bundt cake is. Itโs the cutest little Banana Cake packed with flavor!
Can you image serving these for Easter Brunch, Mother’s Day or if you’re like me, Girls Coffee. Really, this recipe may be your next excuse to host a little get-together.
I canโt wait to hear how this banana bundt turns out for you! I hope itโs a big hit in your house. Please let me know how it turns out in the comments, and share a photo on Instagram with the hashtag #allergylicious.
Craving more banana-flavored baked goods? Check out my Chocolate Chip Banana Bread, Banana Split Muffins, Blueberry Banana Cake, or Banana Bread French Toast.
Banana Bundt Cake {v,gf,nf}
This mini banana bundt cake recipe is the best! It's fluffy and moist, infused with banana flavor and topped with a simple lemon glaze. Vegan, gluten-free & nut-free
Ingredients
Bundt Cake
- 1 1/3 cup Gluten-free 1-1 flour (or AP flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated cane sugar
- 1 large mashed banana (1/2 cup)
- 1/2 cup coconut milk from a can, shaken *
- 1/4 cup agave
- 2 tablespoons lemon juice (or apple cider vinegar)
- 2 tablespoons oil (vegetable, safflower, coconut)
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 1/2 cup powdered sugar
- 3/4 tablespoon lemon juice
Instructions
- Preheat oven to 350° and lightly grease bundt pan (can also use donut pan)
- Sift dry ingredients together (flour, baking powder, baking soda, salt and sugar) in a large bowl.
- In a medium bowl, mash bananas well then blend together with coconut milk, agave, lemon juice, oil and vanilla. Pour into dry ingredients and mix just until combined. It may still be a little thick.
- Transfer batter to a piping bag or ziplock bag with the top cut off, and distribute evenly between molds., filling 3/4 full.
- Bake 12-15 minutes or until center comes out clean. Remove from oven and let cool on cooling rack.
- Make lemon glaze by sifting powdered sugar and adding in lemon juice, 1 tablespoon at a time until it forms a nice, spreadable glaze.
- Dip tops of bundt cakes into glaze and allow to drip down the sides. Repeat with remaining cakes and coat 1 more time if desired. **
Notes
- *If you cannot do coconut milk, sub with another milk like flax, oat or almond milk.
- **Sub lemon glaze with vegan Cream Cheese Frosting for a more decadent bundt cake.
Mini bundt cakes are the absolute cutest! Love them! The recipe looks delicious and I can’t wait to give it a try.
These are super cute and look so tasty! They’re perfect for Easter and Mother’s Day!
These are delicious!!!
So glad you liked them ๐
These are so cute! And, they look perfectly moist as well. ๐
I dont have the mini bundt
or donut pans, what can be used instead
Do you have a large bundt pan? You would have to increase the baking time. You could possibly also use muffin tins and just turn it into little muffins, baking for 12-18 min. I’d love to hear what you decided on!
Do you know if these would freeze (unglazed)? They look really wonderful – can’t want to make them.
Unglazed, you should be able to freeze them up to 30 days, if wrapped tightly then stored in a zip-lock type bag. Then allow to come to room temperature before glazing.
OMG – these turned out amazing! I did not have agave so I used maple syrup, They were still a little bit pale at 15 minutes so I baked them for 17 minutes… they are fluffy, light, not overly sweet with a good crumb and moist-but-not-gummy texture. This time I went with all-purpose whole wheat flour; next time I will try gluten free. Delicious – a perfect breakfast cake!
So glad you enjoyed them. I love swapping out agave and maple syrup depending on what I have available.
What about muffin pans if you donโt have a Bundt or donut pan? Would there be modifications to the recipe for this? Thank you!
You could use muffin pans. Although I havent made them this way, I would set the timer like a cupcake/muffin. So between 15-18minutes.
This recipe looks fantastic, but I only have a large bundt pan. By how much would you suggest I increase the baking time for? Bake for 25-30 minutes in total maybe?
I would start there. Let me know what you end up with. My cake pan was a standard sized bundt cake.