Get ready to tantalize your taste buds with the most irresistible Southern dessert that'll make your kitchen smell like a slice of heaven! These Southern Hummingbird Mini Bundtlettes are about to become your new obsession - a perfect blend of moist banana, sweet pineapple, and crunchy pecans packed into adorable mini bundts that are guaranteed to steal the show at any gathering. If you're looking for a dessert that's both impressive and incredibly easy to make, you've just hit the jackpot!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 12 mini bundtlettes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup mashed bananas
- 1/2 cup crushed pineapple
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cavity mini bundt pan with butter or non-stick cooking spray, ensuring every crevice is well-coated.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt. Create a well in the center of the dry ingredients.
- In a separate bowl, whisk together sugar, vegetable oil, and eggs until smooth and fully combined.
- Add mashed bananas and crushed pineapple to the wet ingredients, stirring until evenly distributed.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Take care not to overmix the batter.
- Fold in the chopped pecans, distributing them evenly throughout the batter.
- Carefully spoon the batter into the prepared mini bundt pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bundtlettes cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with cream cheese glaze before serving.
Tips
- • Make sure your bananas are ripe and well-mashed for maximum moisture and flavor • Don't overmix the batter - gentle folding is key to keeping the bundtlettes light and fluffy • Use a non-stick mini bundt pan and grease it thoroughly to ensure easy removal • Check doneness with a toothpick - it should come out clean with just a few moist crumbs • Let the bundtlettes cool completely before removing from the pan to prevent breaking • For an extra touch of elegance, try a cream cheese glaze or dust with powdered sugar • These mini cakes freeze beautifully - wrap individually for a quick dessert anytime • Room temperature ingredients blend more smoothly, so take eggs and other cold ingredients out 30 minutes before baking
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
