Banana Walnut Mini Bundt Cakes with Coconut Whip

Delight in these scrumptious mini bundt cakes infused with the nutty flavor of walnuts and topped with a luscious coconut whip.

Ingredients

2	ripe bananas, mashed
2	tablespoons virgin coconut oil (plus more for greasing)
2	tablespoons maple syrup
3	tablespoons brown sugar
½	cup rice flour
1	teaspoon baking powder
¼	cup finely chopped walnuts (approx. 10 walnuts)
½	can full-fat coconut milk, refrigerated for a minimum of 2 hours
1	tablespoon maple syrup
½	teaspoon vanilla extract
½	teaspoon lemon juice

Instructions

• 1. Prepare the Mini Bundt Cakes:
  2. Preheat the oven to 350ºF/180ºC and generously grease 4 mini bundt cake molds with coconut oil.
  3. In a mixing bowl, thoroughly mash the ripe bananas until they form a creamy consistency. Incorporate the maple syrup, virgin coconut oil, and brown sugar, ensuring a well-blended mixture.
  4. Gradually add the rice flour to the mixture, stirring thoroughly until fully combined.
  5. Gently fold in the finely chopped walnuts and baking powder, ensuring an even distribution of ingredients.
  6. Fill each of the cake molds approximately ⅔ full with the batter.
  7. Bake for 25 minutes until the cakes are golden brown. Allow them to cool before carefully unmolding.
  8. Prepare the Coconut Chantilly:
  9. As the mini cakes bake, extract the solidified coconut cream from half of the refrigerated can, setting aside any remaining liquid coconut milk for future use.
  10. Transfer the solid cream to a bowl, adding in maple syrup, vanilla extract, and a hint of lemon juice.
  11. Using an electric mixer, beat the mixture until it achieves a stiff and fluffy texture.
  12. Scoop the coconut whip into a piping bag equipped with a piping tip, ready to elegantly crown the mini cakes.

Jul 18, 2024