Banana Mini-Bundt Cakes

Course Breakfast, Dessert
Cuisine SCD
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 mini-cakes


  • 4 medium bananas very ripe
  • 4 large eggs
  • 1/2 cup peanut butter
  • 2 tbsp butter melted
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup walnuts chopped (optional)


  1. Heat oven to 350 degrees

  2. Lightly grease six mini bundt pans (or use a jumbo muffin tin)

  3. Add bananas, eggs, peanut butter, butter, vanilla, and lemon juice to a large mixing bowl

  4. Mix at medium speed for a minute or two to combine and mash bananas

  5. Add coconut flour, almond flour, baking soda, cinnamon, and salt to the bowl and mix until combined

  6. Add batter to bundt cake pans so they are about 2/3 full

  7. Bake for 25 - 30 minutes until toothpick inserted in the deepest part of cake comes ouut clean

  8. Cool on wire rack for 15 - 30 minutes

  9. To remove from bundt pans - use a butter knife and gently insert between the cake and the pan lightly move the knife around the cake to loosen it from the pan. Turn the pan over and lightly tap the bottom with the knife. Use the knife to help dislodge from the pan if needed. 

Recipe Notes

If you don't have mini bundt pans you can use a jumbo muffin pans and jumbo muffin liners instead of oiling the pan.

If you use a standard size muffin pan - decrease the cooking time 5 - 10 minutes.