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)
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)
2 tablespoons butter, softened to room temperature
1 teaspoon vanilla extract
1 cup powdered (confectioners) sugar
2 tablespoons milk (dairy or coconut milk)
1/2 cup toasted pecans, chopped
turbinado sugar (optional)
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.
Add sugar and oil; mix well.
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.
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.
Using a standard ice cream scoop or large spoon, fill the mini bundts about two-thirds full of batter.
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.
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).
Here’s a little Monday wisdom for the week ahead…
“Don’t try to win over the haters; you are not a jackass whisperer.”