Mini Banana Cakes with Cream Cheese Frosting

Mini banana cakes on a plate with coconut and granola.

5 from 2 votes

Mini Banana Cakes with Cream Cheese Frosting

These mini banana cakes are tender, moist, and packed with sweet banana flavor. Topped with creamy frosting, banana chips, toasted coconut, and granola, they’re the perfect bite-sized treat!

Prep Time15

Cook Time20

Total Time35

Course: Banana Bread

Cuisine: American

Servings: Mini Cakes

Calories: 305kcal

Author: Emily Laurae

Equipment

Ingredients

Mini Banana Cakes

2 cups All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Kosher Salt
½ cup Unsalted Butter softened
¾ cup Granulated Sugar
2 Eggs large
1 teaspoon Vanilla extract
¼ cup Milk
3 Ripe bananas mashed

Cream Cheese Frosting & Garnish

¼ Cup Unsalted Butter room temperature
1 Cup Cream Cheese room temperature
1 ¼ Cup Powdered Sugar Sifted
¼ teaspoon Kosher Salt
1 tablespoon Vanilla Paste or vanilla extract
2 Tablespoons Banana Chips
3 Tablespoons Toasted Coconut
3 Tablespoons Granola

US Customary - Metric

Instructions

Mini Banana Cakes

Preheat oven to 350°F (175°C) and grease a your silicone molds.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2 cups All-Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
In a large bowl, cream together softened butter and sugar until light and fluffy.
½ cup Unsalted Butter, ¾ cup Granulated Sugar
Beat in eggs, one at a time, followed by vanilla extract and milk.
2 Eggs, 1 teaspoon Vanilla extract, ¼ cup Milk
Stir in mashed bananas until well combined.
3 Ripe bananas
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add batter into each mold or muffin liner until they are ¾ of the way full.
Then bake muffins until a toothpick can be inserted into the middle of the muffin and it comes out clean. For the silicone mold muffins, this should take approximately 18-20 minutes. Let the muffins cool for ten minutes in the molds before turning upside down and removing the muffins from the mold. If your mold was greased well, the muffins should slide out easily.
You are of course welcome to choose whether you want to cut off the domed portion of your muffins into a perfect cylinder or simply let them be! Make sure to let the cakes cool completely before frosting.

Garnish

Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
¼ Cup Unsalted Butter, 1 Cup Cream Cheese
Scrape down the sides, then add in the powdered sugar slowly, salt and vanilla paste/vanilla extract.
1 ¼ Cup Powdered Sugar, ¼ teaspoon Kosher Salt, 1 tablespoon Vanilla Paste
Pipe the cream cheese frosting on top of each mini cake before garnishing with banana chips, coconut and granola!
2 Tablespoons Banana Chips, 3 Tablespoons Toasted Coconut, 3 Tablespoons Granola

Video

Notes

What if I don’t have the right baking molds? Not a problem! Turn these petit fours into simple blueberry muffins by baking the batter in a lined muffin tray instead of the molds.
Can you make these muffins ahead of time? I don’t recommend making these more than 1 day in advance. They’re so moist and soft when they come out of the oven and leaving them for longer than a few days could dry them out.

Nutrition