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5 from 1 vote

Vegan Banana-Buckwheat Pecan Mini Bundts with Chocolate Drizzle

These mini cakes-of-delight basically came about after wanting to make banana bread, but not wanting to wait a whole hour+ baking time, and then coming across these adorable mini bundt pans in the pan drawer, which I purchased but had not yet used. Bundts beg for an icing of sorts to drizzle down their volcanic shape, so that's how the melted chocolate idea popped into my brain.
Somehow my banana bread recipe tastes better in bundt form, but then doesn't everything? But please, by no means do you have to make this recipe as mini bundt cakes. You can go old school with a classic loaf, or muffins would work nicely too, or even one large bundt would be swell.
I won't keep you any longer...
Servings: 5 /1 mini bundt cakes/loaf

Ingredients

  • 1 Cup whole wheat pastry flour or white whole wheat flour
  • 1/4 Cup buckwheat flour
  • 1/2 Cup rapadura sugar Rapunzel has an organic granulated version
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 very ripe bananas
  • 1/2 Cup canola oil
  • 1/3 Cup unsweetened non-dairy milk I used unsweetened soymilk
  • Seeds of 1 vanilla bean or 1 Tablespoon vanilla extract
  • pinch of fresh grated nutmeg
  • 1 1/4 Cup chopped pecans walnuts are good too with 1/4 cup reserved for topping
  • 1/2 cup dark chocolate I used 70% couverture
  • 2-3 Tablespoons earth balance shortening for greasing pans

Instructions

  • Preheat oven to 350˚F.
  • Grease 5 mini bundt pans (4" diameter) well with shortening and set aside.
  • In a medium bowl, whisk together flours, rapadura, baking soda and baking powder, set aside.
  • In a large bowl mash peeled bananas with a fork. Add, oil, milk, vanilla and nutmeg and whisk into mashed bananas until evenly incorporated.
  • Add flour mixture to wet mixture and mix together with a rubber spatula until evenly incorporated. Mixture will be lumpy from the bananas. Fold in 1 cup of chopped pecans.
  • Divide batter equally between each pan. Batter should fill each pan up to 2/3-3/4 full. Do not fill to the top or batter will fall down the sides as it rises during baking.
  • Place pans onto a cookie sheet for easy handling in and out of oven (and to catch any overflow if there should be).
  • Bake for 35 minutes. Done when golden brown and inserted toothpick comes out clean.
  • Transfer cakes to cooling rack and allow to cool for 10 minutes before removing from pans. Cakes should release easily from pans just by turning the pans over. Don't skimp on greasing the pans at the start. Allow cakes to cool to room temperature on cooling rack.
  • Melt chocolate in a double boiler (a bowl fitted over a small saucepan of boiling water).  
  • Place a piece of wax paper or parchment paper under cooling rack (to catch the chocolate). Drizzle melted chocolate over cakes, allowing it to run down the sides.
  • Sprinkle the remaining chopped nuts on top while chocolate is still wet. Enjoy!

Notes

Cakes will keep at room temperature for a few days if they last that long. You could refrigerate them for up to 1 week too.  This recipe can be easily doubled or tripled for holiday gifts.
If making a loaf, adjust baking time to 1 hour and 10 minutes. If making muffins, adjust baking time to 25 minutes.
I'd love to see your creations: tag your photos with #fareislerecipe on Instagram!