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Banana Mini Bundts with Salted Caramel Chocolate Sauce

The perfect balance of sweet bananas and chocolate make these mini Bundts irresistible and the ultimate dessert everyone will love! These moist Banana Mini Bundts are topped with a decadent salted caramel chocolate sauce- serve with coffee for a morning treat or enjoy this mini dessert with family and friends (kids will love too!). Recipe made in our 75th Anniversary Braided Mini Bundt® Pan.

Banana Mini Bundts with Salted Caramel Chocolate Sauce

Recipe created for

Bundtlette Pan

Main ingredient


Cook time

35 Minutes

Serving size



Banana Cake

  • 3 cups All-Purpose Flour
  • 2 tsp Baking Soda
  • ½ tsp Kosher Salt
  • 1 cup Unsalted Butter, softened
  • 1 cup granulated sugar (baking sugar is best)
  • 2/3 cup Brown Sugar, densely packed
  • 1 tsp Vanilla Bean Paste (or 2 tsp Vanilla Extract)
  • 2 Large Eggs, room temperature
  • 4 Over-Ripened Bananas, Mashed to Make 1 ½ cups
  • 1 cup Whole Milk, Plain Greek Yogurt or Full-Fat buttermilk

Salted Caramel Chocolate Sauce

  • ½ cup Firmly Packed Brown Sugar
  • ¼ cup Half & Half or Heavy Cream
  • 2 Tbsp Butter
  • ½ tsp Vanilla
  • 2 Tbsp Bittersweet or Unsweetened Chocolate, chopped
  • Large Flake Sea Salt

Recipe Preparation

  1. Preheat oven to 350° F with oven rack in center of oven. Prepare 75th Anniversary Braided Mini Bundt Pan with baking spray and use a pastry brush to evenly coat the details of the pan.
  2. Combine flour, baking soda and salt in a medium bowl and set aside. Using a stand mixer with a paddle attachment, cream butter for 2 minutes until light colored. Add the sugars and beat until pale and fluffy. Mix in the vanilla bean paste, and eggs, mixing for an additional 2 minutes. Reduce the mixer to its lowest speed and add mashed bananas.
  3. Add half of flour mixture, then yogurt/buttermilk, and finally the last of the flour mixture. Mix until just fully combined and smooth. Spoon the batter into cavities of prepared pan, filling only ¾ full. Tap the pan on a towel-covered counter to release bubbles from the batter.
  4. Bake for 15-20 minutes, or until a toothpick inserted into each cake comes out clean. Cool in pan for 5-7 minutes, then invert onto a cooling rack. Wash pan, prepare with baking spray, and repeat bake time for remaining batter. Makes about 24 Mini Bundts.
  5. While cakes cool, combine brown sugar, cream, and butter in a small saucepan over medium heat, stirring constantly, for 2-3 minutes. Add vanilla and stir to combine. Remove from heat and add chocolate. Let stand 2 minutes, then stir to combine melted chocolate with caramel sauce. Before serving, pour warm sauce over each cake, then sprinkle with large flake salt crystals.
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