Banana Blueberry Bread

Banana Blueberry Mini Bundt Cakes

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

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 mini cakes
Author Adore Foods


  • 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


  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.