Baby Banana Cakes (Mini-Bundts) with Vanilla Caramel Glaze

Banana cakes can come in many forms, from the humble banana bread reworked as a cake, to lovely cakes layered with cream and sliced banana. These little Banana Cakes are soft buttery banana sponge cake formed in mini bundt cake pans, and topped with an easy Vanilla Caramel glaze.

banana cakes

Baby Banana Cakes, the Origin


I decided to use my newly acquired  mini bundt pans to make some banana cakes, after the discovery of several peeled bananas abandoned on my kitchen counter, courtesy of my 5 year old.  I’ve made a few different versions of banana bread in the past, but didn’t have a cake recipe handy.  I found a banana cupcake recipe  from the Cooking Light website to use as a rough template for my banana bundt cake batter.

I “spongified” the recipe, by swapping out the yogurt in the original in favor of milk.  Now that the batter was going to be less acidic and I wasn’t looking for a dense cake, I opted to change the baking soda for powder, to ensure I had enough lift.  I also upped the butter to keep the airier cake moist & changed out the nutmeg for cinnamon, just because I prefer it.

The glaze was just something I whipped up on the fly, to compliment the little banana cakes.

Nordic Ware Mini Bundt Pan

Baby Banana Cakes, the Results

The swaps teamed with giving the batter a little extra whipping before pouring into the mini-bundt pans resulted in a nice buttery banana sponge cake.  The mini cakes had a soft tender texture, and plenty of spring back, without being chewy.  They did seem to need a little more sweetness, which was promptly supplied with the glaze.  After cooling a little, the glaze poured on smoothly, soaking in just a little and not hardening too much.

I was a little too happy with the end result, and it will probably be showing on my scale :/

mini bundt - banana  cakes

Baby Banana Bundt Cakes with Vanilla Caramel Glaze
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Baby Banana Cakes - banana sponge cake in mini bundt pans, and topped with Vanilla Caramel Glaze.
  • 1 stick of softened butter (1/2 cup)
  • ¾ cup sugar
  • ¼ tsp Kosher salt
  • 1 medium banana
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup milk
  • 1 cup flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • 2 tbs butter
  • ⅔ cup light brown sugar
  • 1 tsp vanilla
  • 1 tbs milk
  • pinch of Kosher salt
  1. Preheat oven to 350 degrees. Grease & flour the mini-bundt pan.*
  2. Cream together the butter sugar and salt.
  3. Mash banana well and beat with eggs, add to butter mixture along with the vanilla and milk. Beat well.
  4. Stir the baking powder and cinnamon into the flour, to ensure even distribution, then add the the mixing bowl.
  5. Beat until the mixture is creamy in consistency. It will be a little thicker than standard cake batter, but smooth & silky.
  6. Dollop into the mini bundt pans. Fill ¾ full and smooth tops with back of a spoon.
  7. Bake for 20-24 minutes. Toothpick will pull out clean and tops will be light golden brown. (Mine were just right at 22 minutes.)
  1. Add the ingredients to a small non-stick skillet over med-high heat. (Crumbing the brown sugar helps it dissolve quickly.)
  2. Keep stirring, the sugar will melt quick. The glaze will start to bubble up. Remove from burner once it has thickened a little, but still seems a little thin to use (it will thicken as it cools).
  3. Allow it to cool a couple minutes before glazing the banana cakes. It should be thick enough to slowly roll down sides of cake, but not stiff. (if it hardens you over cooked to candy stage, start over).
*If you don't have a mini bundt pan standard size cupcake or muffin tins will do (baking time may need to be adjusted a little)
* Time quoted does not include making glaze, which should only take a couple minutes.



  1. Jenny @ MyLittleMe says

    Those look so good!

  2. says

    I’m not much of cake person, but that looks really scrumptious!

  3. says

    Oooh I love this! Since they’re small it makes me feel like it’s okay to eat especially if I only eat one :)

  4. says

    Those look divine! I really must eat before I look at your blog! :)

  5. says

    Those turned out fantastic! Now I want to run out and buy a mini bundt pan :)

    • Robin Gagnon says

      Love my mini-bundt pan 😀

  6. says

    Have you experimented yet to see how many a human stomach could hold at one time? That’s how many I want you to send me TODAY.

  7. Anna says

    Thank you so much for this recipe. I made them last night and they were so delightful!! I didn’t top with the glaze, but made a chocolate ganache to drizzle on top instead.

    • Robin Gagnon says

      Your chocolate covered banana version sounds yummy!

  8. says

    I would eat way too many, they look so darn good! I just bought mini bundt pans, guess what I’ll be making!

  9. says

    Looks very good! I am looking forward to trying this!

  10. says

    Wow. These look awesome. Banana bread is one of my favorite treats. Heck I would eat these for breakfast:)

  11. says

    I would seriously eat them all up as soon as they were done baking! I started drooling the second I saw the picture!

  12. Mae says

    I over cook the caramel…how can I dilute it back..further cooking will harden further

    • Robin Gagnon says

      Honestly, I would just start over on the glaze.

  13. Jana Johnsen says

    Made these Gluten Free today – AMAZING!!!!

  14. brandy says

    Just got these babies in the oven .. the batter was heavenly. It only made 3 mini bunts (pampered chef stone pan) so, I’ll need to double up next time. Thanks!!

  15. Jody says

    I have a 12 cup mini bundt pan – they don’t appear as deep as your six cup mini bundt pan. Is that what your recipe makes? 6?

    • Robin Gagnon says

      For my mini-bundt it makes 6. If you have the 12, reduce bake time. It would definitely make 12 of those tiny bundts (maybe a few more).

  16. Nancy says

    I have the Nordic mini bundt pans…I baked up 4 of these. I send baked good to deployed Soldiers in our Armed Services 2x a month. I was dying to try this recipe! So yummy & very adaptable! I have a food saver that I use on all my goodies. Would you recommend food saving these 1st & then freezing before sending? I also usually package up the glaze in it’s own pouch to let them drizzle it over after opening. Any tips you can share on wrapping & sending along to the troops would be greatly appreciated! Keep baking it forward, one Bundt at a time!

    • Robin Gagnon says

      Thanks for supporting our troops. My late husband was a veteran.

      As far as the packaging, it seems I should be asking you. You seem to have it down pretty darn good :)

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