Banana Chocolate Chip Mini Bundt Cakes are mini versions of banana bread with chocolate chips and drizzled with a simple vanilla icing. They’re cute, individual sized little bundts that are perfect for breakfast or dessert.
I’ve got a recipe for that’s delicious, easy to make, and your kitchen will smell like a heavenly bakery. We’re making banana chocolate chip mini bundt cakes – because why settle for plain banana bread when you can level up with chocolate chips and a miniature bundt cake pan?
Obviously, this calls for really ripe bananas – the kind that practically beg to be mashed into oblivion and baked into something magnificent. If they aren’t black, that’s ok. As long as they’re really ripe and soft, that will be sufficient.
But wait…there’s more!
We’re not stopping at bananas.
Oh no, we’re throwing caution to the wind and tossing in a generous handful of chocolate chips. Because life is too short for dessert bread (or breakfast bread) to be anything less than decadent.
We can’t be boring here. The chocolate chips add something that tastes so elevated, so divine, that I can’t make it any other way since the first time I tried it. You can use regular chocolate chips or semi-sweet.
Some people say that brands don’t matter, but I’m telling you that with chocolate – brands matter. Think about the difference between those cheap little chocolate Easter bunnies and Hershey’s Easter bunnies or Dove chocolate bunnies.
The absolute best chocolate chips to bake with (in my opinion) are Ghirardelli semi-sweet chocolate chips. They have such a divine flavor, and I haven’t found another brand yet that compares.
Variations for Banana Chocolate Chip Mini Bundt Cakes
- Add walnuts, pecans or pistachios for added crunch.
- Instead of chocolate chips, add white chocolate chips, M&M’s or Reese Pieces.
- Add lemon or almond flavoring to the frosting glaze.
- Change the glaze to Nutella, chocolate or even cream cheese frosting.
- Top glazed bread with sprinkles.
Here’s your printable –
Banana Chocolate Chip Mini Bundt Cakes
Instructions
- Preheat oven to 325°. Prepare a mini bundt pan with nonstick spray.
- In a mixing bowl, combine the flour, baking soda, and salt.
- In a medium mixing bowl, beat the butter until creamy, add sugar and continue to beat until fluffy. Add egg, vanilla, and bananas, mixing well combined.
- Add half the dry ingredients, mix on low, then add the remaining dry ingredients.
- Pour cake batter into the prepared mini bundt pan, filling each cavity about 2/3 full. Lightly tap the bundt pan on the counter to remove any large air bubbles.
- Bake at 325° for 30 minutes or until the cakes are golden brown and a toothpick inserted in the center of a cake comes out clean.
- Cool for 10 minutes, then remove cakes from pan. Cool completely on a wire rack,
- To make the frosting, combine the confectioner's sugar, milk and vanilla. Add more milk if too thick, 1/2 tsp. at a time. Drizzle over cakes.
Notes
Store in an airtight container.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 864Total Fat: 40gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 131mgSodium: 373mgCarbohydrates: 117gFiber: 3gSugar: 88gProtein: 10g
The provided nutrition calculated may not always be accurate.
