Walnuts and bananas make this cake snack-worthy and so delicious. Top with a coconut whipped cream for rich flavor and no diary.
By Joana Oliveira
My first mini bundt cakes were made with cocoa and pumpkin and they were so yummy!! You can find the recipe here. Today I’ve created a variation of this recipe with bananas and walnuts, a super foods combo topped with whipped coconut cream that you can easily make at home.
My name is Joana and I am a passionate foodie on a food sensitivities friendly diet. My Gut Feeling blog features mainly gluten free, dairy free and low FODMAP recipes. For more info please visit: