MINI BANANAS FOSTER BUNDT CAKES WITH CARAMEL BUTTERCREAM
It's nice to finally be back in the kitchen after having our little baby boy! It has definitely been hard staying out of the kitchen to recover, but I'm back to experimenting with some fun, late summer recipes!
These tasty Bananas Foster bundt cakes are perfect to make for your kids going back to school or that upcoming Labor Day barbecue. The super moist cake paired with a silky buttercream is just too good to pass up. And who doesn't love the gob of frosting in the center of a bundt cake? Read on to get the recipe!
MINI BANANAS FOSTER BUNDT CAKES WITH CARAMEL BUTTERCREAM
SERVES: 10-12
INGREDIENTS
For the bundt cakes:
Nonstick cooking spray
2 large ripe bananas, mashed
1 cup dark brown sugar
1/2 cup butter, melted
1/2 cup dark rum
1/4 cup maple syrup
2 tsp vanilla extract
1 cup milk
1 tsp salt
2 tsp baking powder
2 tsp baking soda
3 cups flour
2 tsp cinnamon
For the caramel sauce:
1/2 cup white sugar
1/4 cup butter
1/4 cup cream
Pinch of salt
For the frosting:
1 cup butter, softened
5 cups powdered sugar
2 tbsp cream
2 tbsp caramel sauce (from above)
1/4 tsp salt
2 tsp vanilla extract
1 banana sliced (for topping)
INSTRUCTIONS
Pre-heat oven to 350 degrees Fahrenheit. Prepare two 6-piece mini bundt cake molds/pans by spraying the insides with nonstick cooking spray. In a large bowl, whisk together the mashed bananas, brown sugar, melted butter, dark rum, maple syrup, vanilla extract, and milk to make a slurry. Then add the flour, salt, baking powder, baking soda, and cinnamon. Whisk to combine. Batter should be smooth with no lumps. Pour batter into each bundt mold about 3/4 of the way full, and place pans in middle rack of oven. Bake for 18-20 minutes, or until toothpick inserted into the cake comes out clean. Remove from oven, and let cool on wire rack.