Cupcakes were what I planned, until I spotted one of my vintage mini Bundt cake pans hanging on my kitchen wall...hmmm, even better. Was I ever right...the little cakes slid right out of their pans (easier than cupcakes)! The tunnels in the center of of each cake perfectly accommodated nice dollops of whipped cream...studded with a cherry on the top of each, and ta dah..adorable Hawaiian mini banana split Bundt cakes were born!
All Dressed Up And...
Makes approx. 9/ea. mini Bundt cakes (about one-cup capacity each)
- Non-stick baking spray
- 2 large room-temperature eggs, beaten
- 1/3 c. sour cream (full fat or reduced fat)
- 1/2 c. vegetable oil (I use canola oil)
- 1 c. (about 2 large) mashed ripe bananas
- 1 1/2 c. granulated white sugar
- 1 3/4 c. all-purpose pre-sifted flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. semi-sweet mini chocolate morsels
- 1/2 c. chopped pecans
- 10 oz. jar maraschino cherries (ideally w/stems), divided - 1/2 c. drained & chopped for the batter, plus 9 whole drained maraschino cherries for the topping (you'll probably have extra)*
- 1/2 c. (1/2 can, or 4 oz.) drained, pineapple tidbits
- 1/2 c. sweetened coconut flakes
- 1/4 salted butter
- 1/2 c. chopped pecans
- 3/4 c. firmly packed, light brown sugar
- 1/4 c. heavy cream (I use evaporated milk)
- 1/4 c. light corn syrup
- 1/8 tsp. orange extract (I use...but this is optional)
- 1 pint heavy whipping cream
- 3 TB powdered sugar
- *9 whole drained maraschino cherries (reserved from the jar)
- With the non-stick baking spray, thoroughly spray approx. 9 cavities in non-stick fluted mini Bundt cake pans. My pans each have 6 cavities (about 1 c. capacity each).
- Using an electric mixer, blend together the eggs, sour cream, oil and bananas and set aside.
- Sift together the sugar, flour, baking soda and salt and set aside.
- Preheat the oven to 325º.
- Dredge the chocolate morsels and pecans in 1/2 cup of the dry mixture and set aside.
- Stir the dry mixture with the wet mixture and fold in the cherries, pineapple and coconut just until well incorporated...carefully, or the cherries will color the batter too much.
- Fold in the dredged chocolate morsels and pecans just until well blended.
- Fill the sprayed cavities of the pans about 1/2 full.
- Bake approx. 28-30 minutes, or until golden brown and a toothpick comes out clean when inserted into the middle of a couple of the cakes. (They will spring back when touched and be slightly separated from the edges of the cavities.) Cover with clean tea towel(s) and cool at least 25 minutes in the pans before removing.
- To remove from the pans, gently run a sharp knife around the edges of each cake and turn the pans upside down onto a sheet pan lined with parchment or wax paper.
- While the cakes bake, melt the butter in a small saucepan. Toast the pecans in the butter over medium heat, stirring constantly.
- Whisk in the brown sugar, cream and corn syrup, then bring to a rolling boil.
- Cook about 2 minutes, stirring constantly. Remove from the heat and blend in the orange extract.
- Cool the glaze until thickened (about 15-20 minutes). Drizzle over the cooled cakes.
- In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form and the mixture holds its shape. Refrigerate until ready to use.
- When ready to serve, spoon a nice dollop of whipped cream into the center of each individual cake and top with a cherry. Enjoy!