Banana, Brown Sugar, and White Chocolate Mini Bundt Cakes

Experience a perfectly tender crumb that melts in your mouth with every delightful bite.

By Medha deb

Created on Sep 21, 2025

Experience a perfectly tender crumb that melts in your mouth with every delightful bite.

Turn your love for banana bread into an irresistibly cute dessert with these banana, brown sugar, and white chocolate mini bundt cakes. Each bite offers the moistness of banana, the molasses depth of brown sugar, and pockets of creamy, melty white chocolate. Whether as an afternoon treat, a centerpiece for brunch, or a charming dessert for celebrations, these mini cakes deliver a bold flavor experience in a petite package.

Why You’ll Love These Mini Bundt Cakes

Rich Flavor: The interplay of overripe bananas, brown sugar, and white chocolate creates complex, comforting sweetness in every bite.
Perfect Texture: The cakes are moist and tender with a soft crumb—never dry or crumbly.
Elegant Presentation: Mini bundt cakes look beautiful on any dessert table and are easily shareable for gatherings.
Simple to Make: The recipe uses pantry staples and comes together with minimal fuss.
Customizable: Add spices, nuts, or a drizzle of glaze to make it yours.

Ingredients

Ingredient	Amount	Notes
Very ripe bananas	3 (medium-large)	Mashed; the riper, the better for flavor and moisture
Light-brown sugar	1 cup (packed)	Gives a deep, caramel-like sweetness
White chocolate	6 ounces	Chopped into coarse chunks
Vanilla extract	1 teaspoon	Enhances overall flavor
Ground nutmeg	1/2 teaspoon	Optional: adds warmth and complexity
Basic quick bread dough	As needed	See below for full dough instructions if making from scratch

Basic Quick Bread Dough (From Scratch)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup neutral oil (such as canola or vegetable)
1/2 cup sour cream or Greek yogurt

If you don’t have a premade dough, simply whisk the dry ingredients in a bowl, then combine the wet ingredients in a separate bowl. Stir together until just mixed and proceed with the main recipe.

Step-by-Step Directions

1. Prepare the Oven and Pan

Preheat oven to 350°F (175°C).
Generously coat a 12-cup mini-bundt pan with nonstick cooking spray to prevent sticking.

2. Make the Batter

In a large bowl, combine mashed bananas and light brown sugar. Beat until smooth and creamy.
Add chopped white chocolate, vanilla extract, and nutmeg. Stir until the mixture is evenly blended.
In another bowl (if making from scratch), prepare the quick bread dough as described above, then combine with the banana mixture. Mix until just combined—do not overmix.

3. Fill the Bundt Pans

Using a spoon or small scoop, fill each mini-bundt cup with about 3 tablespoons of batter. Smooth the tops gently.
If your pan has fewer cups, bake in batches—clean, re-grease, and refill as needed.

4. Bake

Bake for 18–20 minutes, or until a skewer inserted in the center comes out clean and the tops are lightly golden.
Allow cakes to rest in the pan for 3–5 minutes to firm up.
Carefully invert onto a wire rack to cool completely.

Serving Suggestions and Variations

Serve Warm: Enjoy fresh out of the oven for the best melty white chocolate pockets.
Dust with Powdered Sugar: Add a gentle, sweet finish using a fine sieve.
Drizzle with Glaze: Mix 1 cup confectioners’ sugar with 2 tbsp milk and 1/2 tsp vanilla, then pour over cooled cakes for a simple icing.
Add Nuts: Fold in 1/2 cup chopped walnuts or pecans with the white chocolate for extra crunch.
Spice It Up: Add 1/2 teaspoon cinnamon or a pinch of cardamom for depth.
Make it a Tray Bake: Bake the entire batter in a loaf pan, adjusting bake time as needed, and slice to serve.

Tips for Perfect Mini Bundt Cakes

Use ultra-ripe bananas for the sweetest, most flavorful cake.
Don’t overbeat the batter after adding flour—overmixing can lead to dense cakes.
Grease thoroughly to ensure your cakes release cleanly from the pan; consider dusting with flour or sugar after greasing.
Allow to cool fully before glazing or storing; condensation can make the cakes soggy.
Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Mini Bundt Cake FAQ

Q: Can I use milk or dark chocolate instead of white chocolate?

A: Absolutely. You can substitute chopped dark or milk chocolate, or use chocolate chips for a more intense chocolate flavor.

Q: What if I don’t have a mini-bundt pan?

A: You can use a regular muffin tin—just adjust the baking time down by 2–3 minutes and check for doneness early.

Q: How do I prevent cakes from sticking to the pan?

A: Use a generous coating of nonstick spray or melted butter. For extra insurance, dust the greased pan with flour or fine sugar before adding batter.

Q: Can I add a glaze or frosting?

A: Yes! A simple powdered sugar glaze, cream cheese frosting, or even melted white chocolate drizzle will pair beautifully with these cakes.

Q: Can these be made gluten-free?

A: Swap the all-purpose flour for a cup-for-cup gluten-free flour blend. Check your chocolate is gluten-free too.

Creative Ways to Present and Serve

Afternoon Tea: Pair with black tea and fresh berries.
Brunch Addition: Serve alongside fresh fruit and a yogurt bar.
Gift Idea: Wrap individually in wax paper and box for homemade edible gifts.
Dessert Platter: Arrange with other mini cakes or bars for a party-ready spread.

Other Inspiring Banana Dessert Recipes

Banana Oatmeal Cookies – Chewy, hearty cookies packed with oats and ripe bananas.
Classic Banana Bread – Moist, loaf-style banana bread flavored with cinnamon and vanilla.
Banana Pudding Cake – A crowd-pleasing sheet cake layered with creamy banana pudding and whipped topping.
Caramelized Banana Upside-Down Cake – A decadent twist with gooey caramelized banana topping.

Final Thoughts

These banana, brown sugar, and white chocolate mini bundt cakes are a creative, fun, and deeply satisfying way to enjoy the flavors of classic banana bread in a bite-sized, party-perfect form. Whether you’re baking for a special event, a family dessert, or just because you have ripe bananas waiting to be used, this recipe promises moist results and rave reviews every time. Bake a double batch—they disappear quickly!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb