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!
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.
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.