Healthy mini banana walnut bundt cakes recipe with delicious coconut whipped cream topping. Vegan, gluten free and low FODMAP.
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
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 â…” 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.
Joana estão tão lindos!
Nunca fiz chantilly de coco mas ando a morrer de curiosidade.
beijinhos
sara
Obrigada Sara 🙂 Acho que vais adorar 😉
Joana, these bundt cakes sound amazing! I really want one for breakfast right now, haha. They sound perfect with a cup of tea!
Thank you, Genevieve 🙂
These look great can’t wait to make them. Thanks x
Thank you, Joanna 🙂
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! 🙂
Thank you, Anu! Love your Indian recipes 🙂
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.
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.
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?
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.
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
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