These mini bunt cakes are made with coconut flour for a grain-free treat.
The caramel sauce also makes a delicious topping for ice cream or fresh fruit.
1 cup mashed banana (about 2 large bananas), soft and spotted but not completely brown
4 organic eggs
3 tbsp butter, melted
2 tbsp raw honey
1 tsp vanilla extract
1/2 cup coconut flour, sifted (find it here)
2 tbsp raw cacao powder (substitute cocoa powder or carob powder)
3/4 tsp baking soda
1 tbsp coconut oil or butter for greasing pans
Salted Caramel Drizzle
1/2 cup raw honey
3 tbsp butter
1 tsp vanilla vanilla extract
1/4 tsp fleur de sel or sea salt flakes
Preheat oven to 350 degrees F. Generously grease inside of mini bundt pans with coconut oil or butter.
Mash bananas on a plate. Use a hand blender to blend together all wet ingredients including bananas. Sift in dry ingredients. Blend on high, scrape down the sides of bowl and blend again.
Scoop batter into mini bunt pans (like this one, alternatively use a doughnut pan like this), filling 2/3 of the way full.
Bake for 24-28 minutes or until a tester comes out clean. Cool for 10-15 minutes before inverting on a cooling rack to cool completely.
While cakes are cooling, make the caramel sauce. In a small saucepan, heat honey over low to medium heat. Heat for 30 minutes, stirring occasionally, allowing small bubbles to form but do not boil or burn. Remove from heat and stir in butter and vanilla, allowing to cool for a few minutes. The sauce will thicken greatly as it cools.
Place mini cakes on plates or serving tray and drizzle generously with warm caramel sauce. Sprinkle a few pinches of fleur de sel on top of bundt cakes to garnish. Enjoy!
It is best if the bananas are not completely brown, but rather ripe and with brown spots. If the bananas are completely brown, the coconut flour cake results in a more mushy and crumbly cakes. You will probably have extra caramel sauce, so be sure to save it as it makes for a delicious ice cream topping! Simply warm the sauce until it becomes a liquid drizzle once again.