Name: Coconut and Banana Mini Bundt Cakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 ripe bananas; 1 large egg; 2 Tbsp cold-pressed rapeseed oil; ½ cup coconut flour; ½ cup coconut sugar; ½ cup gluten-free flour mix (e.g. buckwheat, rice flour); 1 cup coconut milk (carton, not canned); Juice of 1 lime

Coconut and Banana Mini Bundt Cakes

20 Mar 2026

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

These coconut and banana mini bundt cakes are soft, naturally sweet and really easy to make. They’re gluten-free, low in added sugar and made with simple ingredients, so they’re a nice option when you want something a bit lighter but still satisfying.
The ripe bananas add natural sweetness and keep the cakes moist, while the coconut flour gives them a gentle, nutty flavour. They’re lovely on their own, but you can always drizzle a little date syrup over the top if you prefer a sweeter finish. Perfect for breakfast, a snack or afternoon tea—and they work just as well baked in an air fryer if you want to make them quickly.

Ingredients

2 ripe bananas
1 large egg
2 Tbsp cold-pressed rapeseed oil
½ cup coconut flour
½ cup coconut sugar
½ cup gluten-free flour mix (e.g. buckwheat, rice flour)
1 cup coconut milk (carton, not canned)
Juice of 1 lime

Instructions

Preheat the oven to 180°C.
In a small bowl, mix the coconut milk with the lime juice and set aside for a few minutes.
Mash or blend the bananas until smooth, then transfer to a mixing bowl. Add the egg and oil and mix well.
Stir in the coconut flour, coconut sugar and gluten-free flour.
Pour in the coconut milk mixture and gently mix until you have a smooth, thick but pourable batter. If it feels too thick, add a little more coconut milk.
Divide the mixture between two small silicone bundt moulds.
Bake for 15–20 minutes, until golden and set.
Leave the cakes to rest in their moulds for about 10 minutes, then turn them out onto a wire rack to cool completely.
Serve as they are, or topped with a sprinkle of shredded coconut or a drizzle of date syrup.

https://cooktogether.com/recipe-items/coconut-and-banana-mini-bundt-cakes/

Anchovy and Halloumi Frittata

Servings : 2
Cook Time : 00:15 Min

Shiitake, Broad Bean and Rice Salad

Servings : 4
Cook Time : 00:35 Min

Mexican-Style Leftover Roast Beef Stew

Servings : 2
Cook Time : 00:15 Min

Ricotta and Oat Breakfast Cakes

Servings : 4
Cook Time : 00:20 Min

Healthy Oat Cookies with Mixed Berries

Servings : 4
Cook Time : 00:20 Min

Cherry and Almond Oat Cookies

Recent Recipes

Herby Roast Beef with Roasted Vegetables

This herby roast beef is a classic Sunday lunch dish...

Recipe by Dinna |
Anchovy and Halloumi Frittata

This anchovy and halloumi frittata is a simple, satisfying dish...

Recipe by Dinna |
Shiitake, Broad Bean and Rice Salad

This shiitake, broad bean and rice salad is a quick,...

Recipe by Wholeness |
Mexican-Style Leftover Roast Beef Stew

This Mexican-style roast beef stew is a simple and satisfying...

Recipe by Dinna |