25 min

If you want some bundt cake in a hurry make minis. They make the perfect individual portions. Try them with a bit of sweetened cream or ice cream.

Chocolate, Banana & Peanut Mini Bundt Cakes

For the Cakes
  • 100g unsalted butter, softened plus some extra for greasing
  • 2 medium ripe bananas
  • 1½ tbsp soured cream
  • 1 tsp vanilla extract
  • 35g caster sugar
  • 50g light brown muscovado sugar
  • 2 large eggs
  • 110g plain flour
  • 25g cornflour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 25g cocoa powder, plus some extra for dusting
  • 40g chopped roasted peanuts
For the Glaze
  • 100g light brown muscovado sugar
  • 40g unsalted butter
  • 50g double cream
  • ¼ tsp vanilla extract
  • Pinch of sea salt
  • 15g dark chocolate, chopped
  • 40g chopped roasted peanuts


  1. Preheat the oven to 180C/160C fan. Brush 12 mini bundt pans with butter and dust with cocoa powder.
  2. Mash the bananas and mix in the soured cream and vanilla.
  3. Put the butter and the sugars into the bowl of your stand mixer and beat until pale and fluffy.
  4. Beat in the eggs, one at a time and beat well after each addition until incorporated.
  5. In a separate bowl, sift together the flour, cornflour, baking powder, bicarbonate of soda and cocoa powder.
  6. Add the banana mixture and the flour mixture to the bowl of your stand mixer and beat until combined.
  7. Add the chopped peanuts and mix to incorporate.
  8. Divide the mixture between the prepared bundt pans and bake in the preheated oven for 20 – 25 minutes until well risen and a skewer inserted into the centre comes out clean.
  9. Leave to cool in the tin for 2 – 3 minutes before turning them out onto a cooling rack to cool completely.
  10. To make the glaze, place the sugar, butter, cream and sea salt into a small saucepan and gently heat, stirring all the time, until the sugar has dissolved.
  11. Bring the mixture to a boil and let it simmer for 30 seconds.
  12. Take the pan off the heat and add the chocolate and stir to combine.
  13. Let the glaze cool for 5 minutes and spoon over the cakes.
  14. Sprinkle with the chopped peanuts.DSC_0941-1 DSC_0946 DSC_0959

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