Banana Walnut Mini Bundt Cakes W/ Coconut Whip Recipe

Name: Banana Walnut Mini Bundt Cakes W/ Coconut Whip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mini Bundt Cakes; 2 ripe bananas, mashed; 2 tablespoons virgin coconut oil (more for greasing); 2 tablespoons maple syrup; 3 tablespoons brown sugar; 1/2 cup rice flour; 1 teaspoon baking powder; 1/4 cup finely chopped walnuts (approx. 10 walnuts); Coconut Chantilly; 1/2 can full-fat coconut milk, refrigerated for minimum 2 hours; 1 tablespoon maple syrup; 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon juice

Servings: persons

Mini Bundt Cakes
2 ripe bananas, mashed
2 tablespoons virgin coconut oil (more for greasing)
2 tablespoons maple syrup
3 tablespoons brown sugar
1/2 cup rice flour
1 teaspoon baking powder
1/4 cup finely chopped walnuts (approx. 10 walnuts)
Coconut Chantilly
1/2 can full-fat coconut milk, refrigerated for minimum 2 hours
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice

1
Preheat oven to 350u00b0F/180u00b0C and grease 4 mini bundt cake molds with coconut oil.
2
In a mixing bowl, mash the bananas until creamy. Add in the maple syrup, coconut oil and sugar and mix until well incorporated.
3
Stir in the flour, and mix well.
4
Add the chopped walnuts and baking soda and stir gently to combine.
5
Fill in 2/3 of the cake molds with batter.
6
Bake for 25 minutes. Cool before unmolding.
7
Top with ...
8
While the mini cakes are baking, scoop out half of the coconut cream from the refrigerated can. Choose the hard cream, leaving the more liquid coconut milk in the can (reserve for other recipes).
9
Place it in a bowl and add the maple syrup, vanilla extract and lemon juice.
10
Beat with an electric mixer until stiff and fluffy.
11
Spoon the cream into a piping bag fitted with a piping tip and top the mini cakes.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Mini Bundt Cakes, 2 ripe bananas, mashed, 2 tablespoons virgin coconut oil (more for greasing), 2 tablespoons maple syrup, and more.

Yes, Banana Walnut Mini Bundt Cakes W/ Coconut Whip falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Walnut Mini Bundt Cakes W/ Coconut Whip

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