Banana Walnut Mini Bundt Cakes W/ Coconut Whip

• Mini Bundt Cakes
• 2 ripe bananas, mashed
• 2 tablespoons virgin coconut oil (more for greasing)
• 2 tablespoons maple syrup
• 3 tablespoons brown sugar
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1/4 cup finely chopped walnuts (approx. 10 walnuts)
• Coconut Chantilly
• 1/2 can full-fat coconut milk, refrigerated for minimum 2 hours
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

1. Preheat oven to 350u0b0F/180u0b0C and grease 4 mini bundt cake molds with coconut oil.
2. In a mixing bowl, mash the bananas until creamy. Add in the maple syrup, coconut oil and sugar and mix until well incorporated.
3. Stir in the flour, and mix well.
4. Add the chopped walnuts and baking soda and stir gently to combine.
5. Fill in 2/3 of the cake molds with batter.
6. Bake for 25 minutes. Cool before unmolding.
7. Top with ...
8. While the mini cakes are baking, scoop out half of the coconut cream from the refrigerated can. Choose the hard cream, leaving the more liquid coconut milk in the can (reserve for other recipes).
9. Place it in a bowl and add the maple syrup, vanilla extract and lemon juice.
10. Beat with an electric mixer until stiff and fluffy.
11. Spoon the cream into a piping bag fitted with a piping tip and top the mini cakes.

bananas, virgin coconut oil, maple syrup, brown sugar, rice flour, baking powder, walnuts, coconut chantilly, fullfat coconut milk, maple syrup, vanilla, lemon juice

Taken from food52.com/recipes/33378-banana-walnut-mini-bundt-cakes-w-coconut-whip (may not work)