In my world, a meal is complete only if a sweet something is tucked in, because the sugar rush is a must (health conscious folks please look the other way) to me. Mind you, the regular digging into Nutella jars and chocolate peanut butter is not counted here (sshhh!).
The ripe bananas crying out aloud on the table-top were delighted to be spared from rotting away. I so often make an Eggless Nutty Banana Cake. This time I tweaked the recipe to make it with wheat flour and in the process added some cocoa and coconut milk to make it more exciting. And yes it is eggless too. 
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Mini Choco Banana Coconut Milk Bundt Cake
- Total Time: 35 minutes
- Yield: 3 1x
Description
Have Ripe Bananas at home needing immediate attention ? Look No further, bake these beauties
Ingredients
- Wheat flour - 130 to 140 grams - 1 cup
- Baking powder - 1 tsp
- Baking soda - 1/2 tsp
- Cinnamon Powder-1 tsp
- Ripe Bananas - 2 (medium)
- Sugar- 125 grams - 1/2cup
- Sunflower Oil- 55 ml -1/4cup
- Coconut Milk - 100 ml +/- a little extra if required
- Cocoa Powder - 2 to 3 tbsp (I eyeballed this ingredient)
- Almonds - a fistful - chopped
Instructions
- Preheat the oven to 165 C. Grease the mini bundt tin and dust a little with flour.
- Sift the flour along with the baking powder and baking soda. Mix the cinnamon powder and set aside.
- Mash the bananas well and tip in the oil and sugar in it. Mix well till the ingredients dissolves well. Now dunk in the cocoa powder and mix well. Add the chopped almonds. Spill the creamy coconut milk in to the mix.
- Finally dump the flour mix and combine well. Scrape the contents in to the tin (Alert : a little more than half of each slot, coz the bake swells )
- Bake for 20-25 minutes until a tester comes out clean and the cake springs back when gently pressed.Allow to cool in pan for some time before turning out onto a wire rack to cool completely.
Notes
- After mixing the wet and dry ingredients if you find the mix to be still thick just add a spoon or 2 of milk/coconut milk.
- Once the cake as cooled, top with any glaze or simply sprinkle icing sugar before tucking-in !
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Chocolate
- Cuisine: Indian
Nutrition
- Serving Size: 1 mini cake
- Calories: 310
If You Liked This Recipe, You’ll Love These
- Flourless Frozen Chocolate Mousse Cake
- Fluffy Banana Chiffon Cake
- Easy Homemade Banana Loaf – The Ultimate Classic Recipe
- Hazelnut Banana Spread
Frequently Asked Questions
Is this cake eggless, and how does it hold together without eggs?
Yes, this cake is completely eggless. The two mashed ripe bananas provide structure and binding, while the coconut milk (100 ml) and sunflower oil (55 ml) contribute moisture and fat — together they do the job that eggs would normally handle.
Why do the bananas need to be ripe?
The article explains the recipe was sparked by bananas that were fully ripe and “crying out aloud” to be used. Ripe bananas mash easily into a smooth paste and are significantly sweeter and more flavourful than firm ones, which matters here since the batter relies on their natural sugar alongside the 125 g of added sugar.
How full should I fill each mini bundt slot, and why does it matter?
Fill each slot a little more than half — the recipe flags this as an alert in the instructions because the batter swells during baking. Overfilling will cause the cakes to overflow and lose their bundt shape.
What if the mixed batter looks too thick before baking?
The notes advise adding a spoonful or two of extra coconut milk (or regular milk) if the batter seems too thick after the wet and dry ingredients are combined. The batter should be pourable and drop easily from a spoon.
