Banana Split Mini Bundt Cakes

These Banana Split Mini Bundt Cakes are out-of-this-world delicious! Dressed up with an amazing homemade chocolate sauce and finished with sliced strawberries and bananas, they are ready to serve on your prettiest plates to your most discerning guests.

Serves 8

Ingredients

Banana Cakes

3 bananas
¼ cup almond butter
¼ cup Medjool dates, pitted
1 teaspoon vanilla
¾ cup rolled oats
2 teaspoons baking powder

Chocolate Sauce

¼ cup date syrup
½ cup water
¼ cup raw cashews
3 tablespoons 100% cacao or cocoa powder
Splash of vanilla

Fruit Toppings

Fresh strawberries, sliced
Banana slices

  1. Preheat oven to 350°F.
  2. 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 into a batter.
  3. Divide batter evenly, filling 8 wells of either a silicone mini bundt cake pan or a silicone muffin pan.
  4. Bake for 20 minutes or until tops are golden and firm to the touch. Remove from oven and place on cooling rack.
  5. While the cakes are cooling, prepare the chocolate sauce. In a high-speed blender, add date syrup, water, cashews, cacao or cocoa powder, and vanilla. Blend together until super-creamy.
  6. Once the cakes are cool, carefully remove from the pan. Place on a serving platter, flipping so that the rounded top is up. Drizzle with desired amount of chocolate sauce, top with freshly sliced strawberries and bananas, and serve immediately.