Banana and Coconut Mini Bundt Cakes With Chocolate Glaze







A recipe allowed in a / diet.

Why eat a whole Bundt cake when you could eat a few smaller ones? Let’s make these with mashed banana and coconut oil. And let’s get nutty, too, by adding almond milk into the base mixture and by topping the cakes with crumbled walnuts. And we didn't even mention the chocolate glaze yet!

Nutritional Chart

Calories: 444 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 3 g
  • 15 g
  • 80 g

Ingredients Needed for Banana and Coconut Mini Bundt Cakes With Chocolate Glaze

2 tablespoons of flax seeds
2 tablespoons of water
3 cups of sugar
1 banana, mashed
½ cup almond milk
1 teaspoon baking powder
½ cup coconut oil
1 cup flour
3 tablespoons of maple syrup
⅓ cup cocoa powder
5 tablespoons of walnuts, crumbled

How to Make Banana and Coconut Mini Bundt Cakes With Chocolate Glaze

For the mini cakes:
  1. Add 1 cup of sugar, the mashed banana, and 1/2 of the almond milk to a bowl. Mix until smooth.
  2. Season with salt, add the baking powder and coconut oil. Mix more.
  3. Add the flax seeds and flour. Mix until you have a dough.
  4. Transfer the dough to mini Bundt cake cups. This quantity should be enough for 20 mini cakes.
  5. Bake for 15 minutes at 360⁰F/180⁰C.
For the glaze:
  1. Add the maple syrup and cocoa powder. Mix more.
  2. Glaze the mini cakes with the chocolate mixture and garnish them with walnuts.

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