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4.8 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


  • 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


  • 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.


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.