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Banana Split Mini Bundt Cakes
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


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.
Vicki Brett-Gach
Vicki Brett-Gach

Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, master vegan lifestyle coach, and author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize, and Renew, published by Brooklyn Writer’s Press. She is Forks Over Knives plant-based certified and has earned a certificate in plant-based nutrition through the T. Colin Campbell Center for Nutrition Studies. She is trained in dietary therapy for reversing common diseases and is a graduate of Dr. McDougall’s Starch Solution certification program. Vicki also holds certificates in wellness counseling through Cornell University and in culinary coaching through Harvard Medical School and The Institute of Lifestyle Medicine. Vicki coaches individual clients across the country and teaches plant-based cooking classes to groups of all sizes, always focused on making eating healthy easy. Stay connected through Vicki’s blog, for new recipes as soon as they are published.

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