Little Banana Split Pound Cakes Recipe

Name: Little Banana Split Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Ripe Bananas; 1/2 cups Drained, Canned Pineapple Chunks; 3 Tablespoons Coconut Palm Sugar; 4 Tablespoons Coconut Oil; 4 Tablespoons Flax Or Almond Milk; 3 Tablespoons Cashew Butter; 2 Tablespoons Psyllium Husk Powder (no Additives); 1 teaspoon Vanilla Extract; 1 teaspoon Baking Soda; Pinch Sea Salt; 6 Tablespoons Coconut Flour; 1/4 cups Mini Dairy-free Chocolate Chips (like Enjoy Life); 3 Tablespoons Organic Strawberry Sauce (I Used St. Dalfour But If You Cant Find That You May Want To Use Natural, Juice-sweetened Strawberry Fruit Spread Instead)

Servings: persons

3 Ripe Bananas
1/2 cups Drained, Canned Pineapple Chunks
3 Tablespoons Coconut Palm Sugar
4 Tablespoons Coconut Oil
4 Tablespoons Flax Or Almond Milk
3 Tablespoons Cashew Butter
2 Tablespoons Psyllium Husk Powder (no Additives)
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
Pinch Sea Salt
6 Tablespoons Coconut Flour
1/4 cups Mini Dairy-free Chocolate Chips (like Enjoy Life)
3 Tablespoons Organic Strawberry Sauce (I Used St. Dalfour But If You Cant Find That You May Want To Use Natural, Juice-sweetened Strawberry Fruit Spread Instead)

1
Preheat oven to 350 degrees F.
2
Add everything except chocolate chips and strawberry sauce to the bowl of a food processor.
3
Process to create a smooth batter, but dont overdo it as you dont want to completely puree the pineapple.
4
Stir in the chocolate chips by hand.
5
Fill 9 standard muffin cups equally with batter, creating a teaspoon-sized crater in the center of each one.
6
Fill each crater with 1 teaspoon strawberry sauce.
7
Bake muffins for 2025 minutes and cool on a wire rack.
8
Youll probably want to let them cool completely and even refrigerate them before you eat them because they might be slightly gooey when warm.
9
Enjoy!

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 Ripe Bananas, 1/2 cups Drained, Canned Pineapple Chunks, 3 Tablespoons Coconut Palm Sugar, 4 Tablespoons Coconut Oil, and more.

Yes, Little Banana Split Pound Cakes 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.

That's it — enjoy your meal!

Little Banana Split Pound Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions