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.
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Baby Banana Cakes, the Origin
I decided to use my newly acquired Nordic Ware Platinum Mini Bundt Pan. 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.
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 :/
- 1/4 pound butter softened
- 3/4 cup sugar
- 1/4 tsp Kosher salt
- 1 medium banana
- 2 eggs
- 1 tsp vanilla
- 1/4 cup milk
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 2 tbs butter
- 2/3 cup light brown sugar
- 1 tsp vanilla
- 1 tbs milk
- pinch of Kosher salt
Preheat oven to 350 degrees. Grease & flour the mini-bundt pan.*
Cream together the butter sugar and salt.
Mash banana well and beat with eggs, add to butter mixture along with the vanilla and milk. Beat well.
Stir the baking powder and cinnamon into the flour, to ensure even distribution, then add the the mixing bowl.
Beat until the mixture is creamy in consistency. It will be a little thicker than standard cake batter, but smooth & silky.
Dollop into the mini bundt pans. Fill 3/4 full and smooth tops with back of a spoon.
Bake for 20-24 minutes. Toothpick will pull out clean and tops will be light golden brown. (Mine were just right at 22 minutes.)
Add the ingredients to a small non-stick skillet over med-high heat. (Crumbing the brown sugar helps it dissolve quickly.)
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).
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.