Banana Bundtlets with White Chocolate Icing

Banana Bundtlets with White Chocolate Icing

Banana Bread is a standby at our house.  My kids love to help make it, they love to eat it, and we love to give it to our neighbors!  This is a fun spin on traditional banana bread with the simple but decadent maple & white chocolate icing.  This is our favorite banana bread recipe because it goes together fast, it’s lower in fat than most banana bread recipes, and it’s moist without being sticky.

And can we talk about this icing?? It is the perfect addition to the banana bread.  It adds richness to it without overpowering the sweet banana flavor.

Banana Bread Collage 4

The baby bundt size is perfect for kids, and perfect for sharing!  My kids think it’s so fun to have their own personal mini cake!

Banana Bread Collage 3

Banana Bundtlets with Maple & White Chocolate Icing

You will need:

  • 1 mini bundt cake pan (<<<Amazon affiliate link)
  • 1 ice cream scoop used to fill the bundt cavities, which makes it quick and keeps it clean.


  • 5 well-ripened bananas
  • 4 eggs
  • 1/4 cup shortening
  • 3/4 cup applesauce
  • 2 cups sugar
  • 1 tsp baking soda
  • 2 tsp salt
  • 4 cups flour

For the Icing:

  • 1 cup brown sugar
  • 5 Tbsp butter
  • 1/3 cup whole milk
  • 1/2 tsp maple flavor (up to 1 tsp if desired for stronger flavor)
  • 1 cup white chocolate chips


  1. Preheat oven to 350 degrees.  Prepare pans with non-stick spray.
  2. In mixer bowl, add eggs and beat well.  Add bananas and beat until bananas are mashed and mixture is smooth.  Add shortening, applesauce and sugar and combine.  Add baking soda, salt and flour and mix well.
  3. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
  5. While banana bread is baking, prepare the icing by adding the sugar, butter and milk to a medium saucepan over medium-high heat.  Stir constantly as it comes to a boil, 3-4 minutes.  Continue stirring as the mixture boils for 1 minute.  Remove from heat.
  6. Add the white chocolate chips and maple flavor and stir until the chips are melted and the icing is smooth.
  7. Pour slowly over the top of the bundt cakes, allowing it to drizzle down the sides.  Cool and enjoy!

Banana Bread 12



Hi, I'm Becky! I blog at Bite of Delight, where I share my recipe adventures and the tasty bites of life. I'm a mom to four spunky kids, a wife to an amazing husband, and a lover of all things food. I discovered a love of cooking and baking after I made the leap to become a stay-at-home-mom when my oldest child turned one. What started as a duty to feed my family has turned into a love of creating good food for my favorite people, picky eaters and all! I love creating and sharing recipes, and feeding everyone that walks through our door... and if you don't come to me, I might just leave it on your doorstep!
Came up with this one when my other *brilliant* ice cream sandwich idea totally failed. And it was… - 3 hours ago

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  1. Rosanna H says

    Hi! Wondering if this makes just 1 pan (6 mini cakes)? Sounds like a lot of ingredients for just one pan…

    • says

      Hi Rosanna! This did make 6 mini cakes, so I got one pan out of it. This recipe would also make two loaves of traditional banana bread. Hope you like it!

  2. Joyce G says

    I have a dumb question but when you say 1/4 cup shortening for the bundtlet what exactly are you using? Butter? Crisco? I’m making theses this weekend and i can’t wait!!
    Thank you!

    • says

      Hi Joyce! That’s a great question. When I use shortening I use Crisco. I’ve never used butter in this recipe, but I don’t see why it wouldn’t work. I have recently started using coconut oil in place of the shortening, and it works great! I think you are pretty safe no matter what you decide. I’d love to know what you use and how it goes!