I cannot believe that I have yet to share this recipe with you since it is truly a KatTreats classic. Back when the Chief Geek and I were roommates in our early twenties, this was probably the most frequently baked recipe in our apartment. Later, when I would visit from grad school, we joked that making banana bread was my room and board for my stay. This recipe’s origin’s, however, go all the way back to an elementary school cookbook my Mom helped put together for a PTA fundraiser.

Baby Banana Bundt #Recipe - MyUntangled Life

My Mom would make this recipe quite often when we had bananas that ripened too quickly. I was always hopeful when the bananas started getting really brown that she might bake some for us. Mom made hers in a loaf pan, but somehow I have never had as much success with that size as she has. Sometimes she would put in raisins, or sprinkle wheat germ or cinnamon sugar on top. It was such a treat.

Banana Bundts

Once I had access to a mini bundt pan, this recipe really became my own. What I love about using the mini Bundt is that, not only are they adorable, but also you get little crispy bits encasing a moist bread. The mini Bundts also make a nice presentation. Most often we have these with coffee as breakfast. I have also made them in a mini muffin pan as an appetizer while guests arrive for brunch. They would make a great dessert as well, either on their own, with chocolate chips baked in, or with ice cream and salted caramel sauce. If you like banana bread, I can almost guarantee you’ll like this recipe.

Baby Banana Bundts
Author: 
Recipe type: Breakfast
Cuisine: quick bread
 
This is the classic banana bread my family has used for decades. The mini Bundt shape makes them easier to serve individually. Try them with coffee or with ice cream for dessert.
Ingredients
  • ½ cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • ¾ cup mashed ripe banana
  • 1¼ cup sifted all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour mini Bundt pan (or use baking spray).
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time, beating well after each.
  5. Stir in banana.
  6. Sift dry ingredients into banana mixture.
  7. Mix until dry ingredients just incorporate.
  8. Spoon into pan.
  9. Bake at 350 degrees for 20-25 minutes.
Notes
I"ll be honest. I very rarely actually measure the banana. Usually I used two medium-sized ripe bananas. Thawed frozen banana will work just fine as well.

 

Get to know Kathleen MacArthur (78 Posts)

Kat has enjoyed baking and cooking for as long as she can remember. Her grandmother, Rita, was a great baker—especially of pies. Inspired by Rita, Kat began to be the one to bring dessert to family events. (Her grandfather, Stu, used to say that “Kat is bringing dessert” were some of his favorite words.) Often her family will hide the Christmas cookies she gives them when they have guests in the house. Her husband is a great tester of Kat Treats. When Kat is not baking or blogging, she works in higher education (but secretly dreams that some day she might open a treat truck or bakery/bookstore).


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