Banana Split Mini Bundt Cakes

Thank you all so very, very much for your amazing reception of my new cookbook! You’ve helped the The Plant-Based for Life Cookbook Kindle version reach #1 on Amazon in Vegan New Releases!!

I can hardly believe it – still pinching myself.

And honestly, I thank you so very much, from the bottom of my heart.

So I think it’s time to celebrate a little bit with this dessert, don’t you think? I hope you’ll try these Banana Split Mini Bundt Cakes when you have a chance. They’re out-of-this-world delicious.

These start with my Banana Monkey Bars recipe, made into elegant little bundt cakes. They’re dressed up with an amazing homemade chocolate sauce, and finished with sliced strawberries and bananas, and…well…ready to serve your most discerning guests, on your prettiest plates.

And of course it’s all completely plant-based, easy to prepare, and made without any refined sugar, oil, or flour. Hope you love it!

AND if you haven’t ordered your copy yet…

Please hop over (with these links) to either Amazon or to Barnes and Noble to get your copy of my new cookbook.

 

BANANA SPLIT MINI BUNDT CAKES

Banana Cakes

3 bananas
1/4 cup almond butter
1/4 cup Medjool pitted dates
1 teaspoon vanilla
3/4 cup rolled oats
2 teaspoons baking powder

Chocolate Sauce

1/4 cup date syrup
1/2 cup water
1/4 cup raw cashews
3 tablespoons cacao or cocoa powder
splash of vanilla
dash salt (optional)

Fruit Toppings

sliced fresh strawberries
banana slices

Instructions

Preheat oven to 350 degrees.

Into the bowl of a large food processor, add bananas, almond butter, dates, vanilla, oats, and baking powder. Pulse or process until the mixture is well combined.

Remove bowl and blade from the base. Divide batter evenly, filling 8 wells of either a silicone mini bundt cake pan or a silicone muffin pan.

Bake for 20 minutes, or until tops are golden and firm to the touch. Remove from oven and place on cooling rack.

While the cakes are cooling, prepare the chocolate sauce. In a high-speed blender (like a Vitamix), add date syrup, water, cashews, cacao or cocoa powder, vanilla, and salt. Blend together until super creamy.

Once the cakes are cool, carefully remove from the pan. Place on a serving platter, flipping which side faces up. Drizzle with desired amount of chocolate sauce, top with freshly sliced strawberries and bananas, and serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen