Now that Thanksgiving is over, it’s time to start thinking about the holiday season. I love giving gifts of food, especially when people are not expecting anything. My mom gave me this wonderful cookbook for my birthday, “Holiday Delights! Recipes, Crafts, and Gifts”. It is filled with treats that make the perfect gift for someone you care about.
When I came across the recipe for brown sugar, white chocolate, and banana bundt cakes, I thought it sounded interesting. Banana bread is something I can’t resist and the addition of the white chocolate sounded right up my alley. Mini bundt cakes make the perfect food gift because they are the perfect personal size and of course they are so cute.
The original recipe calls for white chocolate pieces but I ended up using white chocolate chips.
I found these Wilton cupcake boxes at Walmart and they easily fit 4 mini cakes. First, I put a layer of color tissue paper on the bottom and then cut out a square piece of wax paper to place on top of the tissue paper. The wax paper prevents the cakes from sticking to the tissue paper.
Then all you need is a cute ribbon to tie around the box and you have a great gift.
Brown Sugar, white chocolate and banana bundt cakes
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 4 eggs
- 1 cup milk
- 6 tablespoons unsalted butter melted
- 3 ripe bananas mashed
- 1 cup light brown sugar
- 6 oz. white chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, baking powder, and salt.
- In a medium bowl, beat together eggs and milk. Pour milk mixture and melted butter into dry ingredients and stir until combined.
- In a large bowl, beat bananas, sugar, chocolate chips, vanilla, and nutmeg.
- Stir banana mixture into flour mixture until combined.
- Coat 12 cup mini bundt pan with nonstick cooking spray. Spoon 3 tablespoons batter into each cup.
- Bake 18-20 minutes. Remove from pan and cool on wire rack. Repeat to make second batch.