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!
Moist Banana Blueberry Mini Bundt Cakes the perfect way to use leftover ripe bananas.
- 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
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Preheat the oven to 325F/160C. Spray with a no stick oil mini bundt pans and set aside.
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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.
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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.
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Bake for 20 minutes or until a toothpick tests clean. Remove from oven and allow to cool for 15 minutes in the pans.
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Serve them with whipped cream on top, blueberry puree drizzled and fresh blueberries.
Wow. Thesen “BANANA BLUEBERRY MINI BUNDT CAKES” must be really very soft and moist. Would definitely try it out.
these are just darling and I love individual desserts served with fruits and cream they are the best of both worlds all in one bite!
I haven’t tried banana with blueberry but these cakes look so yummy – and pretty! Will have to make them asap!
Your bundt cakes look so cute and I bet they are super yummy too. I love blueberries and banana is a great ingredient too. Need to start baking =)
I love soft moist fruit-based cakes that just melt in the mouth and this looks like it is. Love the flavor combination. Banana and blueberry is always a winning combination. Saving for later.
These just look so beautiful! I love the banana and blueberry together…sounds wonderful!
What a great idea and it certainly is a different take on banana bread. And I love that you made them mini in size. I think individual desserts look so special. A dusting of powdered sugar finishes them off perfectly.
These are so adorable and delicious. Goes perfectly with tea or afternoon coffee. I bet my family will be delighted when I make them these beauties. Yum!