Mini Bananas Foster Lava Bundt Cakes
Individual banana cake bundles with a molten caramel-banana center, using Greek yogurt and olive oil for a tender crumb. Topped with warm maple-pecan banana sauce, these elegant mini desserts are perfect for special occasions.
- Prep Time: 20
- Cook Time: 17
- Total Time: 37
- Yield: 6 mini cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup Greek yogurt
1/4 cup olive oil
1/2 cup milk
1 tbsp apple cider vinegar
3/4 cup brown sugar
1/4 cup maple syrup
2 ripe bananas, mashed
2 large eggs
1 tsp vanilla extract
3 tbsp unsalted butter, melted
2 tbsp brown sugar (sauce)
1 tbsp maple syrup (sauce)
2 tbsp heavy cream
1/4 cup fresh banana slices
1/4 cup toasted pecan halves
Instructions
Preheat oven to 350°F (175°C) and oil 6 mini bundt pans
Sift flour, baking soda, and salt into bowl
Whisk Greek yogurt, olive oil, milk, vinegar, brown sugar, maple syrup, mashed banana, eggs, and vanilla until smooth
Fold dry ingredients into wet mixture
In second bowl, combine warm butter, brown sugar, maple syrup, and heavy cream
Pour cake batter intoprepared pans, slightly pressing down the center
Add 1/2 tbsp sauce mixture to each center cavity
Bake 15-18 minutes until golden
Let cool 10 minutes, then invert onto plates
Top with banana slices and pecans before serving
Notes
Use parchment paper for easy demolding
Adding sauce just before serving prevents burning
Storage: Keep sealed at room temperature up to 3 days
For vegan version, substitute Greek yogurt with coconut yogurt and milk with oat milk