Everyone loves a good banana bread, right? Especially when it’s moist. Well, these Banana Blueberry Mini Bundt Cakes are not your everyday looking banana bread recipe but they are for sure a show stopper 🙂 My new favorite dessert when it comes to recipes for mini bundt cakes. How about a fancy looking banana bread with some fresh blueberries?

Just the perfect addition to a freshly brewed cup of coffee in the morning.

In this household the scenario is almost like this: I buy a {bigger than needed} bunch of bananas and we don’t finish them…I like them slightly on the green side and of course after 2-3 days they will be way too ripe for my liking.

Apparently the degree of ripeness affects how many calories you may get from bananas, according to an article I was reading a couple of days ago. The less ripe a banana is, the more resistant starch contains and gets absorbed slower by your body. So good news, if you like your bananas greener…you’ll absorb fewer calories.

What to make with Overripe Bananas?

A different take on banana bread recipe! Banana Blueberry Mini Bundt Cakes.

Talking about calories :)…..I cannot toss in the bin those 2-3 over ripped left bananas, so it’s a good excuse for a yummy moist, freshly baked banana bread. But, I wanted something different this time. I was looking to create a fancy dessert as I had some friends coming for afternoon tea. Something that cannot be resisted.

I remembered that I had some frozen blueberries too and my next thought was ….Banana Blueberry Mini Bundt Cakes. Perfect for my mini bundt pans I bought recently, as I was dying to use them. Top the mini cakes with some fresh blueberry puree and whipped cream and here you have the perfect dessert!

You can use for this recipe fresh or frozen blueberries. Or any kind of berries you have: raspberries, blackberries, any of them.

Hope you’ll enjoy them!

5 from 6 votes

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Banana Blueberry Mini Bundt Cakes

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Moist Banana Blueberry Mini Bundt Cakes the perfect way to use leftover ripe bananas.

Course: Dessert

Servings: 6 mini cakes

Author: Adore Foods

Ingredients

• 2 ripe bananas mashed
• 1 cup fresh/ frozen blueberries
• 4 tbsp butter softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour divided
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• zest from 1 lemon
• no stick oil spray

Instructions

1. Preheat the oven to 325F/160C. Spray with a no stick oil mini bundt pans and set aside.

2. In a large mixing bowl, beat butter and sugar until smooth and creamy. Add eggs, one at the time, vanilla extract and the lemon zest and beat until well incorporated. Using a rubber spatula gently fold in mashed bananas and1/2 cup flour. Set aside.

3. In a separate medium bowl, whisk together the left dry ingredients: 1/2 cup flour, baking soda, baking powder. Fold flour combination into banana mixture until combined. Gently fold in the blueberries. Pour the batter into prepared pans.

4. Bake for 20 minutes or until a toothpick tests clean. Remove from oven and allow to cool for 15 minutes in the pans.

5. Serve them with whipped cream on top, blueberry puree drizzled and fresh blueberries.