Mini Chocolate Banana Cakes with Salted Caramel Drizzle

"Chocolate banana cake topped with salted caramel and hazelnut. These chocolate banana cakes are vegan, gluten-free and refined sugar-free?"
-- @nm_meiyee
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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 6

Recipe Card


  • 1 1/2 cups gluten free flour blend
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup agave nectar
  • 1/4 cup coconut oil
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • Toppings: salted caramel sauce and hazelnuts


  • Step 1

    Preheat the oven to 325℉ and grease 6 mini bundt or muffin pans with cooking spray.

  • Step 2

    Add bananas to a food processor and process until smooth.

  • Step 3

    In a medium bowl mix together the agave nectar, coconut oil, banana. In a large bowl combine flour, cocoa, baking soda, and salt. Pour wet mixture to dry and mix to combine.

  • Step 4

    Pour batter into the prepared pans and bake for 35-40 minutes. Let cool in pan for 5 minutes, carefully flip over onto a cooling rack and remove pan. Let it cool. Top with salted caramel, hazelnut and enjoy!