Mini Banana Bundt Cakes With Almond Flour

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Moist, tender, and perfectly spiced, these Mini Banana Bundt Cakes prove that big flavor can come in small packages. Ripe bananas add natural sweetness, while a trio of almond, tapioca, and coconut flours keeps each cake soft and light, and a touch of cinnamon brings cozy warmth. They’re perfect for breakfast, brunch, or an anytime treat.

Why You’ll Love This Recipe

• Small but mighty: Mini bundt cakes make elegant single servings—no slicing required.
• Gluten-friendly twist: Almond, tapioca, and coconut flours create a tender crumb without the use of traditional wheat flour.
• Naturally sweet & moist: Banana and cinnamon keep the cakes soft and flavorful.

Ingredients at a Glance

(See the recipe card below for exact amounts.)

• Base: Butter, sugar, ripe banana, eggs, vanilla, and milk
• Dry mix: Almond flour, tapioca flour, coconut flour, salt, baking powder, and cinnamon

Step-by-Step Instructions

1. Prep the pan. Preheat oven to 350°F and generously spray a mini Bundt pan with nonstick cooking spray.
2. Mix wet ingredients. Beat softened butter and sugar until creamy. Add banana, eggs, vanilla, and milk; mix 1–2 minutes until smooth.
3. Add dry ingredients. Blend in almond flour, tapioca flour, coconut flour, salt, baking powder, and cinnamon. Beat another 1–2 minutes until the batter is silky.
4. Bake. Pour into the prepared pan and lightly tap to remove air bubbles. Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & serve. Let cakes cool 5 minutes in the pan, then invert onto a wire rack. Cool completely before serving.

Love mini desserts with big personality? Try my Bite Size Cheesecakes, Mini S’mores Pies, and Blueberry Muffins – each one perfect for parties, brunches, or anytime you want a personal-sized treat.

Lynda – Southern Kissed

Gluten-Free Mini Banana Bundt Cakes

4.56 from 9 votes

Gluten-Free Mini Banana Bundt Cakes – tender, moist crumb full of banana flavor but without any gluten. One bite and you’ll be hooked.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Servings: 6

Course: Desserts

Cuisine: American

Calories: 403

Ingredients Method Nutrition Video

Ingredients

  

1x2x3x?

• 1 stick butter softened
• ¾ cup sugar
• 1 medium banana
• 3 eggs
• 1 teaspoon vanilla
• ¼ cup milk
• ⅔ cups almond flour
• ⅓ cup tapioca flour
• 2 tablespoons coconut flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon cinnamon

Method

 

1. Preheat oven to 350° Fahrenheit. Generously spray nonstick mini Bundt pan with cooking spray.
2. Beat softened buttter and sugar until creamy. Add banana, eggs, vanilla, and milk; mix 1-2 minutes until smooth.
3. Blend in almond flour, tapioca flour, coconut flour, salt, baking powder, and cinnamon. Beat another 1-2 minutes until batter is silky.
4. Pour into the prepared pan and lightly tap to remove air bubbles. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from oven and allow to cool for 5 minutes in pan before inverting baby cakes onto a cooling rack. Allow to complete cool before serving.

Nutrition

Serving: 1Calories: 403kcalCarbohydrates: 40gProtein: 7gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 134mgSodium: 333mgFiber: 3gSugar: 28g

Video

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Tips & Variations

• Pan swap: No mini Bundt pan? Use a muffin tin and adjust baking time to about 16–20 minutes.
• Dress them up: Dust with powdered sugar, drizzle with a simple glaze, or top with whipped cream and berries.
• Make ahead: Bake a day in advance and store in an airtight container. They stay moist and flavorful.

Final Bite

Did these Mini Banana Bundt Cakes win over your table? Share the recipe with friends and leave a comment with your favorite way to top them – powdered sugar, glaze, or fresh fruit. Your feedback keeps the SouthernKissed kitchen buzzing with new ideas!