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Buckwheat Banana Mini Bundt Cakes Photo

Buckwheat Banana Mini Bundt Cakes Recipe

Shashi Charles
Buckwheat Banana Mini Bundt Cakes are an easy to eat tea time treat. Who's ready for a cuppa?
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Gluten Free
Servings 6 1 mini cake
Calories 410 kcal

Ingredients
  

  • 1/2 cup Coconut Oil (solid state)
  • 2/3 cup Brown Sugar
  • 1 Egg
  • 2 Ripe Banana
  • 1/2 cup Plain Greek Yogurt
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 cups Buckwheat Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cardamom
  • 1/4 teaspoon Cinnamon

Instructions
 

  • Preheat the oven to 350°F.
  • Grease the mini Bundt pan and place it in the oven to heat up as the oven is pre-heating.
  • Cream the coconut oil and brown sugar together with a hand held electric mixer.
  • Add in the egg and beat well.
  • Then add in the bananas, yogurt, vanilla and beat till well incorporated.
  • Sift the buckwheat flour and add that to the mix, along with the baking powder, baking soda, cinnamon, cardamom and salt.
  • Remove the mini Bundt pan from the oven.
  • Pour/spoon mix into the mini Bundt pan and return to the oven.
  • Let bake for 22-25 minutes.
  • Let cool and sprinkle with powdered sugar when completely cool or mix together powdered sugar and milk till they reach an icing consistency, add in a couple pinches of cardamom and cinnamon (like I did with these) and pour over mini Bundts.

Nutrition

Calories: 410kcalCarbohydrates: 49gProtein: 7gFat: 20gSaturated Fat: 16gSodium: 155mgFiber: 5gSugar: 29g
Keyword Baked, Baking, Bananas, Bundt Cakes, Cakes, Desserts, Gluten Free, Gluten Free Baking, Gluten Free Desserts, Whole Grain
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