Name: Southern Hummingbird Mini-Bundtlettes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 3 cups (15 ounces) all-purpose flour; 2 cups (14 ounces) granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon Kosher salt; 1 teaspoon baking soda; 3 large eggs, beaten; 2 cups mashed bananas (3 to 4 large bananas); 8 ounce can crushed pineapple, undrained; ¾ cup vegetable oil; 1 ½ teaspoons vanilla extract; 1 cup toasted pecan pieces; 4 ounces full fat cream cheese, room temperature; 2 tablespoons heavy cream; ¼ teaspoon Kosher salt; 4 cups (16 ounces) confectioners’ sugar

Ingredients

3 cups (15 ounces) all-purpose flour

2 cups (14 ounces) granulated sugar

1 teaspoon ground cinnamon

1 teaspoon Kosher salt

1 teaspoon baking soda

3 large eggs, beaten

2 cups mashed bananas (3 to 4 large bananas)

8 ounce can crushed pineapple, undrained

¾ cup vegetable oil

1 ½ teaspoons vanilla extract

1 cup toasted pecan pieces

Cream Cheese Frosting:

4 ounces full fat cream cheese, room temperature

2 Tablespoons heavy cream

¼ teaspoon Kosher salt

4 cups (16 ounces) confectioners’ sugar

Instructions

Step 1: Preheat your oven to 350° F. Spray the cavities of a bundtlette pan liberally with vegetable spray mixed with flour, such as Baker’s Joy, and set aside.

Step 2: In a large bowl, whisk together the flour, sugar, cinnamon, salt, and baking soda until well combined.

Step 3: Add the beaten eggs, mashed bananas, crushed pineapple with its juice, vegetable oil, vanilla extract, and toasted pecan pieces to the dry ingredients. Stir gently just until combined—avoid overmixing.

Step 4: Fill each cavity of the prepared pan about ¾ full with batter.

Step 5: Bake for 20 to 25 minutes, or until the cakes are golden brown and start to pull away from the sides of the pan.

Step 6: Let the mini-bundtlettes cool in the pan for 10 minutes, then transfer them to wire racks to cool completely.

Step 7: To make the cream cheese frosting, beat the cream cheese, heavy cream, and salt in a large bowl until creamy, about 1 minute. Gradually add the confectioners’ sugar, one cup at a time, beating on medium speed until smooth after each addition.

Step 8: Once all the sugar is incorporated, increase the mixer speed to high and beat until light and fluffy. Frost the cooled mini-bundtlettes as desired.

Tips & Variations

Use over-ripe bananas with brown flecks on yellow peels for the best depth of flavor and moistness; about 24 to 28 ounces unpeeled yields 2 cups mashed.

You can substitute canola oil for vegetable oil, but avoid olive oil, which can affect the taste.

Always toast pecans by spreading them on a baking sheet and baking at 350° F for 8 to 10 minutes to enhance their flavor.

Use full fat cream cheese for frosting to ensure a thick, creamy consistency; low fat varieties can make it watery.

Adjust heavy cream in frosting to achieve your preferred texture—2 tablespoons typically gives a pipeable consistency.

If you don’t have a bundtlette pan, use a standard muffin pan with or without liners, but spray cavities well to prevent sticking.

Fill cavities with a ¼ cup scoop or spoon them in about ¾ full to ensure even baking.

To make a full-sized bundt cake, bake at 350° F for 1 hour to 1 hour 10 minutes, and use a thinner frosting as glaze.

Since the frosting contains cream cheese, refrigerate the frosted bundtlettes, but they can sit out for up to a day in a cool environment.

FAQs

Can I use ripe but not overripe bananas?

For the best flavor and moisture, over-ripe bananas with brown spots are preferred, but ripe bananas will work if that’s what you have on hand.

How can I make these bundtlettes dairy-free?

You can substitute the cream cheese with a dairy-free cream cheese alternative and use a non-dairy milk or cream for the frosting. Ensure the substitutes are thick enough to hold the frosting shape.