Banana Walnut Mini Bundt Cakes with Coconut Whip
Serves: 4 cakes
Ingredients:
11
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 |
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| 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: |
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| 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. |
Published on Jul 18, 2024 by Luminița