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.
Notes
Store cakes in an airtight container. They should stay fresh for about 3 days.