The holidays wouldn’t be complete without a cake or something small to nibble on. I look forward to desserts during this time of year. Something to eat with my morning coffee or a small treat to keep me going while I decorate the house. These Mini Bundt Banana Almond Poppy Seed Cakes are the perfect solution.
Mini Bundt Banana Almond Poppy Seed Cakes
- 3 cups Ultragrain Flour or Whole Wheat Pastry Flour
- 2 cups Powdered Sugar
- 3/4 cup Bob’s Red Mill Almond Meal
- 2 tsp of Baking Powder
- 1/3 cup Bob’s Red Mill Poppy Seeds
- 2-1/2 ripe Bananas (smashed)
- 1 cup Vegetable Oil
- 3 Eggs
- 1/2 cup Buttermilk
- 1 tsp Almond Extract
Glaze:
- 3/4 cup Powered Sugar (sifted)
- 2 Tbsp of Coconut Milk
- garnish with Chopped Almonds
Preheat oven to 350°F
In a large bowl add flour, powdered sugar, almond meal, baking powder, and poppy seeds.
In a small bowl add bananas (smashed), vegetable oil, eggs, buttermilk and almond extract. Mix well.
Then add wet ingredients to dry ingredients and mix with an electric mixer until well combined.
Spray a mini bundt pan with a non-stick baking spray. Then pour a heaping 1/3 cup of batter into each 2 1/2 -inch bundt mold. Bake for 18 minutes or until a toothpick comes out clean.
Cool for 5 minutes in pan then invert onto a cooling rack, and cool completely.
Now for the glaze…. whisk powered sugar and coconut milk together until creamy smooth. Drizzle over top of cakes then garnish with chopped almonds.
ENJOY!
By: Nicole Presley of Presley’s Pantry
Print 
PDF