Mini Maple Banana Chocolate Bundts with Caramelized Maple Drizzle
Adapting BabyCakes (Erin McKenna's famous NYC bakery) Banana Bread Recipe, for once in my life the first experiment for my mini maple banana bundts ended up exactly the way I had envisioned them; moist, chewy, chocolatey, with a bit of mapley sweetness. I'm not sure that mapley or chocolatey are words--but they represent these little bundts perfectly.
Vegan, gluten free, and made with only 100% maple syrup, these little pieces of heaven will fool everyone. I fed one to my nonna who moaned in satisfaction--and she's a gluten, butter, milk, and eggs lover. She couldn't even tell that these were missing some of her favorite staples. So without further ado, or rambling, here's my recipe for the most amazing bundts in the world!
- 2 Cups Bob's Red Mill Gluten Free All Purpose Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup corn or coconut (melted) oil
- 3/4 cup 100% pure dark maple syrup
- 1 cup rice milk (cow's milk, almond, or soy milk will also work just as well)
- 1 teaspoon vanilla
- 1 1/2 cups mashed bananas
- optional: 1 cup mini semi sweet organic chocolate morsels (the mini is important, the big ones will be too big for these little bundts and carob chips will also work nicely)
Use a blunt butter knife to pop them out of their molds, placing them on wax paper to cool. In a stainless steel pan, boil 1/2 cup maple syrup making sure to continually stir it. Watch the syrup as it caramelizes. You'll know the topping is done when it turns from transluscent to opaque. Once this occurs, immediately take off heat and drizzle over the bundts as you please. Serve and enjoy!
This one I did a more caramely drizzling
This is more of a candied maple topping...I like this the best, which means leaving the maple syrup boiling for a bit longer.
A picture is worth a thousand words! Or just one--yum!