Banana Coconut Mini Bundt Cakes with Chocolate Glaze.

Banana coconut mini bundt cakes are a decadent little dessert to serve at your next party! Gluten free and allergy friendly, too!

We’ve had a few celebrations over here in the last month or so, and because of that I have a stockpile of dessert recipes. I feel like there’s no better way to start the week than with a cute little mini dessert!

So remember when I bought my little mini bundt pans at the thrift store?

That was one of my best finds! They’re so fun because you can make a regular cake batter – chocolate, vanilla, whatever – and when you bake it up in the mini bundt pans, it’s instantly fancy! Serve normal cake, and everyone’s like, “Oh yay, I love cake!” Serve mini bundt cakes, and people are all, “Wow! Look at that! Oohlala!! So fancy!” (More or less, your mileage may vary).

Anyway, these banana coconut mini bundt cakes were a sweet little treat, and a great way to use up the endless supply of brown bananas in my freezer. If you want to be healthier, you can do coconut sugar instead of cane sugar. You can also skip the chocolate if you want, and just dust them with a little confectioner’s sugar.

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Banana Coconut Mini Bundt Cakes with Chocolate Glaze.

Cute little mini bundt cakes make any occasion more special!

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Prep Time 10 minutes

Cook Time 29 minutes

Total Time 39 minutes

Servings 6

Calories 557 kcal

Author The Pretty Bee

Ingredients

• 1¾ cups gluten free flour blend I used King Arthur Multi-Purpose Flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3/4 cup organic cane sugar
• ⅓ cup organic canola oil
• 2 ripe bananas
• 1/2 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 5 Tablespoons water
• 5 Tablespoons unsweetened shredded coconut

For the glaze:

• 1 cup dairy free chocolate chips
• 1 teaspoon coconut oil
• shredded coconut for topping

Instructions

1. Preheat the oven to 350 degrees. Lightly grease and flour six mini bundt pans.
2. In a large bowl, mash the bananas. Add the sugar and stir. Add the vanilla extract, vinegar, water, and oil, and mix thoroughly.
3. Add the gluten free flour blend, baking soda, baking powder, and salt. Mix together.
4. Add the coconut flakes and stir.
5. Spoon into the mini bundt pans.
6. Bake at 350 degrees for 25-29 minutes, until a toothpick inserted in the center comes out clean.
7. Let cool in pans for 10 minutes, then turn pans over to remove cakes and let them cool on a wire rack.
8. 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.
9. Top with shredded coconut.

Nutrition Facts

Banana Coconut Mini Bundt Cakes with Chocolate Glaze.

Amount Per Serving

Calories 557 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Cholesterol 4mg1%

Sodium 400mg17%

Potassium 208mg6%

Carbohydrates 81g27%

Fiber 6g25%

Sugar 50g56%

Protein 5g10%

Vitamin A 90IU2%

Vitamin C 3.6mg4%

Calcium 75mg8%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made any mini desserts lately?