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Mini Chocolate Chip Banana Bundt Cakes

Moist chocolate chip banana mini cakes, topped with delicious dark chocolate ganache and hazelnut crunch.
Servings 12 mini cakes


  • 225 g ripe banana
  • ¼ tsp baking soda
  • ¾ tsp baking powder
  • 240 g all-purpose flour
  • 100 g brown sugar
  • 50 g granulated sugar
  • 86 g unsalted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 130 g chocolate chips

For The Chocolate Ganache

  • 20 g chocolate chips or chopped chocolate
  • 43 g unsalted butter, melted


  • Preheat oven to 170°C. Spray the mini bundt cakes moulds with nonstick cooking spray for baking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
  • In a large bowl, using a mixer, beat softened butter on medium to high speed. Add the sugars and beat until fluffy. Add the eggs, one at a time. Add in vanilla. And then add the mashed banana and mix until combined.
  • Beat in flour mixture alternately with sour cream, beating on low after each addition. Fold in the chocolate chips. Add the cake mixture to each mould. You can scoop the batter into a piping bag and pipe it into the moulds.
  • Bake for 20 minutes or until a wooden pick inserted near the centre comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from moulds. Cool completely.

For The Chocolate Ganache

  • Melt the butter in a small saucepan, and the transfer in a heat safe bowl. Add the chopped chocolate or chocolate chips and stir until smooth and glossy. Drizzle on cooled cakes and sprinkle tops with chopped hazelnuts (optional).