Imagine a dessert that transports you to a sunny paradise with every single bite - without gluten! These Mini Hummingbird Bundt Cakes are not just a treat, they're a culinary adventure that combines the rich sweetness of ripe bananas, the tropical punch of pineapple, and the delicate crunch of pecans. Perfect for those with gluten sensitivities or anyone craving a delightful, miniature dessert that looks as stunning as it tastes, these little cakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini bundt cakes
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed ripe bananas
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cavity mini bundt cake pan with non-stick cooking spray or butter, ensuring each cavity is completely coated.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, baking soda, cinnamon, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, whisk together sugar, vegetable oil, and eggs until well combined and slightly frothy.
- Mash the ripe bananas until smooth. Add the mashed bananas and drained crushed pineapple to the wet ingredients, mixing thoroughly.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cakes dense.
- Gently fold in the chopped pecans, distributing them evenly throughout the batter.
- Carefully spoon the batter into each mini bundt cake cavity, filling each about 3/4 full to allow room for rising.
- Place the pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Remove from the oven and let the cakes cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or drizzle with a cream cheese glaze for extra flavor and presentation.
Tips
- Use extremely ripe bananas for maximum natural sweetness and moisture
- Ensure all ingredients are at room temperature for smoother mixing
- Don't overmix the batter - this can lead to tough, dense cakes
- Invest in a quality non-stick mini bundt pan for easy release
- Let cakes cool completely before adding powdered sugar or glaze
- Store in an airtight container at room temperature for up to 3 days
- For extra moisture, you can add a tablespoon of Greek yogurt to the batter
- Toast the pecans before adding for enhanced nutty flavor
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
