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Home » Recipes » Dessert » Banana Walnut Mini Bundt Cakes with Coconut Whip

Banana Walnut Mini Bundt Cakes with Coconut Whip

January 27, 2015 By Joana Oliveira

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Banana Walnut Mini Bundt Cakes w/ coconut whip #vegan #glutenfree #lowfodmap

Healthy mini banana walnut bundt cakes recipe with delicious coconut whipped cream topping. Vegan, gluten free and low FODMAP.

Banana Walnut Mini Bundt Cakes w/ coconut whip #vegan #glutenfree #lowfodmap

Natural cakes are quite something: sweet enough to satisfy your cravings, nutricious, healthy and so tasty! Since I’ve started baking them I have no need to go back to my old recipes because these are definitely much better!

Banana+walnuts is (almost) all you need to make these low FODMAP and vegan banana walnut bundt cakes but if you want to step up your game you should definitely try this coconut whipped cream! I guarantee you’ll love it as much as (or even more than) whipped cream!

My first mini bundt cakes were made with cocoa and pumpkin and they were so yummy!! I even named them black magic cakes due to their powerful and “out of this world” taste. You can find the recipe here.

Today I’ve created these low fodmap and vegan banana walnut bundt cakes. They are filled with bananas and walnuts, a super foods combo topped with whipped coconut cream that you can easily make at home. Bye bye chantilly, hello coconantilly!

Banana Walnut Mini Bundt Cakes w/ coconut whip #vegan #glutenfree #lowfodmap
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4.80 from 5 votes

Banana Walnut Mini Bundt Cakes w/ Coconut Whip

Healthy mini banana and walnuts bundt cakes recipe with delicious coconut whipped cream topping. Vegan, gluten free and low FODMAP.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: banana, coconut, mini cakes, walnuts
Servings: 4 mini cakes
Author: My Gut Feeling

Ingredients

  • 2 bananas mashed
  • 2 tbsp extra virgin olive oil more for greasing
  • 2 tbsp maple syrup
  • 3 tbsp brown sugar
  • ½ cup rice flour
  • 1 tsp baking powder
  • ¼ cup finely chopped walnuts approx. 10 walnuts

Whipped coconut cream

  • 1/2 cup | 4,23oz | 120g canned coconut milk refrigerated for minimum 2 hours
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice

Instructions

  • Preheat oven to 350ºF/180ºC and grease 4 mini bundt cake molds with olive oil.
  • In a mixing bowl, mash the bananas until creamy. Add in the maple syrup, olive oil and sugar and mix until well incorporated.
  • Stir in the flour, and mix well.
  • Add the chopped walnuts and baking powder and stir gently to combine.
  • Fill in ⅔ of the cake molds with batter.
  • Bake for 25 minutes. Cool before unmolding.
  • Top with …

Whipped coconut cream

  • While the mini cakes are baking, scoop out half of the coconut cream from the refrigerated can. Choose the hard cream, leaving the more liquid coconut milk in the can (reserve for other recipes).
  • Place it in a bowl and add the maple syrup, vanilla extract and lemon juice.
  • Beat with an electric mixer until stiff and fluffy.
  • Spoon the cream into a piping bag fitted with a piping tip and top the mini cakes.

Notes

Low FODMAP notes: the recommended serving is 5 nuts (10 nuts halves), 1 medium banana and 1/4 cup of canned coconut milk. This recipe calls for 10 nuts, 2 bananas and 1/2 cup of coconut milk, meaning it is ok to eat half of the recipe – 2 mini cakes.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Dessert, Vegan Tagged With: banana, bundt, coconut milk, coconut whipped cream, maple syrup, rice flour, walnuts

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Reader Interactions

Comments

  1. sara

    January 28, 2015 at 1:51 am

    Joana estão tão lindos!
    Nunca fiz chantilly de coco mas ando a morrer de curiosidade.
    beijinhos
    sara

    Reply
    • Joana

      January 28, 2015 at 3:53 pm

      Obrigada Sara 🙂 Acho que vais adorar 😉

      Reply
  2. genevieve @ gratitude & greens

    January 29, 2015 at 4:01 am

    Joana, these bundt cakes sound amazing! I really want one for breakfast right now, haha. They sound perfect with a cup of tea!

    Reply
    • Joana

      January 29, 2015 at 11:56 am

      Thank you, Genevieve 🙂

      Reply
  3. joanna c

    February 3, 2015 at 9:00 pm

    These look great can’t wait to make them. Thanks x

    Reply
    • Joana

      February 3, 2015 at 11:26 pm

      Thank you, Joanna 🙂

      Reply
  4. Anu

    February 4, 2015 at 1:11 pm

    These banana walnut mini bundt cake looks absolutely stunning! I loved your additon of coconut whip—so YUM! Would love to see you on my space sometime! 🙂

    Reply
    • Joana

      February 4, 2015 at 7:58 pm

      Thank you, Anu! Love your Indian recipes 🙂

      Reply
  5. Lola

    July 21, 2015 at 5:16 pm

    The recipes calls for baking powder but the directions say baking soda. Which one is it? I’m thinking soda from making regular banana bread in the past.

    Reply
    • Joana

      July 21, 2015 at 5:56 pm

      Thank you for spotting the mistake. It´s actually baking powder to leaven better. If you prefer, you can add 1/2 a tsp of baking soda + 1/2 tsp lemon juice or vinegar instead. Anyway, sorry for the mistake, it´s now corrected.

      Reply
  6. susan myers

    February 27, 2016 at 5:26 am

    5 stars
    I just made these. So delicious, moist and satisfying! I made them into mini cupcakes, and wrapped them individually. Great snack for in the go. I used 200 ml of cream for topping. You stated half a can. A can is 400 ml, am i right?

    Reply
    • Joana

      February 28, 2016 at 7:19 pm

      Hi Susan! I´m glad you enjoyed them 🙂 200 ml is just fine. Low FODMAP safe serving is 125 ml, so you can have half the dose per meal.

      Reply
  7. Bob

    July 21, 2020 at 5:07 pm

    Hello Joana,

    Can regular flour be substituted for the rice flour? This looks like a very tasty recipe and I will get the rice flour if necessary. Regards…Bob

    Reply
    • Joana

      August 13, 2020 at 2:43 pm

      Hi Bob. I honestly don’t know, because I can only eat GF flours. If you try it, let me know how it went. Best, Joana

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

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