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Coconut and Banana Mini Bundt Cakes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. In a small bowl, mix the coconut milk with the lime juice and set aside for a few minutes.
  3. Mash or blend the bananas until smooth, then transfer to a mixing bowl. Add the egg and oil and mix well.
  4. Stir in the coconut flour, coconut sugar and gluten-free flour.
  5. 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.
  6. Divide the mixture between two small silicone bundt moulds.
  7. Bake for 15–20 minutes, until golden and set.
  8. Leave the cakes to rest in their moulds for about 10 minutes, then turn them out onto a wire rack to cool completely.
  9. Serve as they are, or topped with a sprinkle of shredded coconut or a drizzle of date syrup.