Banana coconut mini bundt cakes are a decadent little dessert to serve at your next party! These little cakes look fancy, but are a cinch to make. A rich chocolate glaze is the finishing touch on this simple vegan dessert.
No matter what food allergies you deal with, there comes a time when you see something you’d like to eat, and you just can’t.
Whether it’s peanut butter cups, or a big ice cream sundae from the local ice cream shop, or something else, it’s easy to feel left out.
For my family, there have definitely been times when we’ve admired the fancy little pastries and cakes in a bakery window, and felt a bit sad that we couldn’t eat them. And it’s okay to feel a bit sad for the moment.
But, even though they look delicious, I know that often the homemade version is the best version of those treats. So we feel sad for a minute, then we head home and bake our own delectable allergy friendly desserts.
If you ever feel the same way, you may want to try these mini banana bundt cakes.
These chocolate glazed banana cakes are the perfect treat if you have a celebration coming up. They’re cute, easy to make, and they do look elegant, especially if you place each one on a doily. If you are in a holiday mood, try this gingerbread version.
We always have tons of overripe bananas at our house, and these cakes were a great way to use some up! If you find yourself in the same boat, you may want to try these chocolate chip banana cookies, frozen chocolate banana bites, or this small double layer banana cake.
Using very ripe bananas gives these cakes a great flavor and texture. You can use bananas that are not quite as ripe if you like, but you may want to place them in a bowl and microwave them for about 30 seconds to soften them up a little bit before mashing them.
What type of gluten free flour works best in this recipe?
I like my own homemade gluten free flour blend. It’s free of gums, and it gives these cakes a nice, light texture. You can try other brands like Gluten Free 123 or Living Now Foods Gluten Free All Purpose Flour as well.
Can I leave out the coconut in this recipe?
Sure, you can leave it out if you don’t like it or can’t have it. It won’t really change the outcome of this recipe – you just won’t taste any coconut.
Can I make this recipe in something other than mini bundt pans?
Sure! Try making these into cupcakes – that should work very well. You should be able to make 12 cupcakes with this recipe. You will need to reduce the baking time to about 20 minutes or so.
Variations on this recipe:
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Banana Mini Bundt Cakes with Chocolate Glaze.
Serve up these fancy banana mini bundt cakes for a birthday or party. A rich chocolate glaze on top makes these vegan cakes even more delectable!
For the glaze:
- ⅔ cup dairy free chocolate chips
- 1 teaspoon coconut oil
- shredded coconut for topping
Preheat the oven to 350 degrees. Lightly grease and flour six mini bundt pans.
In a large bowl, mash the bananas. Add the sugar and stir. Add the vanilla extract, vinegar, water, and melted vegan buttery spread, and mix thoroughly.
Add the gluten free flour blend, baking soda, baking powder, and salt. Mix together.
Add the coconut flakes and stir.
Spoon into the mini bundt pans.
Bake at 350 degrees for 25-29 minutes, until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then turn pans over to remove cakes and let them cool on a wire rack.
Make the chocolate glaze:
Melt the chocolate chips on the stove, or in the microwave. Add the coconut oil and stir. Drizzle over cooled mini bundt cakes.
Top with shredded coconut if desired.
Store cakes in an airtight container. They should stay fresh for about 3 days.
This post was originally published in April 2015. It has been updated.