by Thebakingchronicles | 1 May 2020 16:45
Moist chocolate chip banana mini cakes, topped with delicious dark chocolate ganache and hazelnut crunch.
I really love bundt cakes. Especially when they’re MINI! So easy to make and absolutely delicious! And If you’re a Chocolate Chip fan, like myself, then you NEED to make these mini chocolate chip banana bundt cakes!.
In a small bowl, whisk or sift together the flour, salt, baking soda and baking powder.
In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the Vanilla extract and the mashed banana and mix well.
Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in the chocolate chips. Add the cake mixture to each mold. To make this easy, you can scoop the batter into a large piping bag and and pipe it into the molds.
Bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds and then allow them to cool completely.
To make these beautiful mini chocolate chip banana bundt cakes you’ll need a mini bundt cakes pan, like this one, Webake Mini Ring Cake Tins 12 Cavity Non-Stick Carbon Steel Fluted Cake Mould for Kugelhopf ø7 cm.
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