Deliciously moist and sweet without a drop of refined sugar, oil, or flour, these Blueberry Banana Mini-Bundt Cakes are a hit every time I make them – and a great way to use up a few ripe bananas!
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BLUEBERRY BANANA MINI-BUNDT CAKES
1 cup frozen blueberries
3 ripe bananas
3/4 cup rolled oats
1/4 cup almond or cashew powder
1/4 cup pitted dates (packed)
2 tablespoons water
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees.
Have ready either a silicone mini-bundt cake pan or a silicone muffin pan.
Add blueberries evenly to the bottom of each of 8 wells in the mini-bundt cake pan or silicone muffin pan. Set aside.
Into the bowl of a large food processor, add bananas, oats, almond or cashew powder, dates, water, baking powder, cinnamon, and vanilla.
Process until the mixture is well combined. Remove bowl and blade from the base. Spoon batter evenly over the blueberries in each of the wells.
Bake for 30 to 34 minutes, or until tops are golden and cakes are quite firm to the touch. Remove from oven and place on cooling rack.
Once cool, very carefully release cakes from pan, ensuring that the berries remain attached. Served flipped, with blueberries on top.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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