Mini Banana Bundt Cakes

  • 1 T. coconut oil, melted
  • 1 ½ cups all purpose unbleached flour
  • 1 teaspoon baking soda
  • ½ cup butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 ripe bananas, mashed
  • ½ cup sour cream

Preheat the oven to 325° F. Prepare a 6 cup capacity mini bundt pan by brushing the melted coconut oil generously into the pan, making sure to catch all the crevices. Set aside.

In a small mixing bowl, whisk together the flour and baking soda.

In a medium mixing bowl, beat the butter until light and creamy, add the granulated sugar and beat again until fluffy. Add the egg, vanilla, and bananas mixing until well combined.

Add half of the dry ingredients and the sour cream, mixing on low and finishing with the remaining dry ingredients.

Pour the cake batter into the prepared mini bundt pan, filling each cavity 2/3 full. Lightly tap the bundt pan on the counter to remove any large air bubbles.

Bake the cakes at 325° F for 30 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.

Cool the pan on a wire rack for 10 minutes and then turn out the cakes. Cool completely before dusting with sugar, drizzling with a glaze, or serving with a scoop of your favorite ice cream.

  • Yields: 6 servings
  • Preparation Time: 50 minutes, plus cooling time
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