Banana Pecan Mini Bundt Cakes (Gluten-Free)

Jump to Banana Pecan Mini Bundt Cake Recipe

How cute are mini bundt cakes?! These are no exception. Super cute and made with pretty good-for-you ingredients, so the indulgence is even sweeter.

We love our baked goods in this household so, although we are not gluten-intolerant and we eat a fair amount of refined sugar, I like to use alternative flours and sweeteners when I can. I found that oat flour worked very well in this recipe, making the texture a little more dense and moist, and adding a sweet, mild flavor. Coconut sugar has a deep, caramel/brown sugar flavor that’s a little less sweet than regular sugar, and it’s minimally processed. It is pricey, though, and not something everyone has on-hand, so don’t feel you need to use it for this recipe to work.

Everyone in the family loved these and they’re already requesting more but I have to wait for the latest bunch of bananas to ripen. I made a few nut-free because Ella is allergic and they were a big hit with her even though she was highly suspicious of the oat flour. If you are using the pecans, I urge you to toast them first as it will really improve the flavor and texture.

Hope you enjoy these little darlings!

Banana Pecan Mini Bundt Cakes

(makes 12 mini loaves)

4 large, ripe bananas

1 cup sugar, (coconut sugar or white cane sugar)

1/2 cup vegetable oil (I use an organic sunflower/coconut oil blend)

2 eggs

1 teaspoon vanilla extract

2 cups oat flour or other gluten-free flour (you can also use the same amount of all-purpose flour which does contain gluten if that’s not a concern)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup toasted pecans, chopped (plus 1/2 cup for topping)

Vanilla Glaze

2 tablespoons butter, softened to room temperature

1 teaspoon vanilla extract

1 cup powdered (confectioners) sugar

2 tablespoons milk (dairy or coconut milk)

Topping

1/2 cup toasted pecans, chopped

turbinado sugar (optional)

Instructions

Preheat oven to 350 degrees F

Prepare mini bundt pans by coating them with non-stick cooking spray.

In a large mixing bowl, mash the ripe bananas with a whisk. It’s totally fine if they’re still a little chunky.

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Add sugar and oil; mix well.

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Whisk in the eggs until the ingredients are well combined. The coconut sugar makes the batter look pretty dark, it will be lighter if you’re using white sugar.

In a separate bowl, combine the oat flour (or alternative flour), baking soda, salt, and cinnamon with a fork or clean whisk.

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Chop 1 1/2 cups of toasted pecans, not too finely. Set 1/2 cup aside for the topping, place the rest in a small bowl.

Toss in one tablespoon of the flour mixture to coat the pecans. This helps keep them from sinking while baking (So they say, I always do it just in case).

Add the rest of the flour mixture to the wet ingredients and mix until fully combined. Gently fold in the flour-coated pecans with a rubber spatula or wooden spoon.

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Using a standard ice cream scoop or large spoon, fill the mini bundts about two-thirds full of batter.

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Bake in preheated 350-degree F oven for 15 – 18 minutes. The tops should be slightly cracked and they should spring back to the touch.

Remove them from the pan and allow them to cool on a baking rack set over parchment paper, or a parchment paper-lined sheet pan or heat-proof countertop.

Make the Glaze

Place the soft butter, vanilla, powdered sugar, and milk in a medium-large size mixing bowl. Whisk until smooth, adding a little more milk if necessary, so the consistency is thin enough to drizzle over the cakes.

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Drizzle the cooled cakes with icing (it’s okay if they’re still slightly warm).

Immediately, before icing can dry, top each cake with a few chopped pecans and if you like, a little turbinado sugar. (I made some without nuts for Ella and the turbinado sugar added a nice little crunch).

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Here’s a little Monday wisdom for the week ahead…

“Don’t try to win over the haters; you are not a jackass whisperer.”

Brené Brown