Bunalicious Banana Oat Bundt Cake

It’s Friday and what better way to end a busy week than with a sweet chocolate treat so good you will hope for some mushy bananas all the time.

I love the name Bunalicious Banana Bundt Cake, it sounds yummy, and trust me it is. I had some mushy bananas on my hands, and I didn’t feel like making an ordinary muffin or cake or even loaf, so I thought for a little while, I even asked the hubby what he felt like having me make for him with the bananas, and I didn’t really like his answer, cause it was muffins, but I wanted to compromise so I thought what about a nice caramelized banana oat bundt cake. It has the texture of a muffin on the inside, and the look of a luscious cake on the outside, and did I mention these beauty’s are a great little size to share with someone special, even though you will really just want it all for yourself. I suggest sharing because it not only nice to do, but you don’t want  your guilt radar to sky-rocket. I counted the calories on one of these little bundt cakes myself, so It may not be 100% accurate, but I feel comfortable telling you that it rang in at 386 calories, per bundt, cut that in half when you share with someone and it’s under 200 calories, that’s less than a non satisfying chocolate bar made with who knows what. I know that seems like a lot, but when you look at the size of it, you can see that it really is a small cake, so when I say sharing is caring, it really is, and trust me indulging in half of one of these is plenty to satisfy a sweet tooth craving, and reward yourself for a long week. For an indulging treat this is one to splurge on. 

Bunalicious Banana Oat Bundt Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 

Serves: 6 cakes

  • 1 cup large oats
  • 1 cup organic white flour
  • ½ cup organic whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ⅛ tsp. sea salt
  • 1 tsp. cinnamon
  • 6 tbsp. Xyla sugar or organic sugar
  • 4 tbsp. organic coconut palm sugar
  • 1 egg
  • 3 bananas mashed
  • 1 tsp. vanilla
  • 4 tbsp. coconut oil melted
Inside the Pan
  • 3 tsp. coconut oil
  • 2 tbsp. coconut palm sugar
  • 1-1/2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 banana sliced
Chocolate Glaze
  • ½ cup chopped dark chocolate
  • 1 tbsp. skim milk

  1. Preheat oven to 350F
  2. Place 2 tbsp. coconut palm sugar in a dish add 1-1/2 tsp. cinnamon and ¼ tsp. nutmeg
  3. Spray each bundt tin with a non stick baking spray, place ½ tsp. of coconut oil into each bundt pan I made a tray of 6 bundts
  4. Place in the oven and allow pan to heat up 1-2 minutes, remove from oven and sprinkle coconut palm sugar mixture into each tin divide evenly set pan aside while you prepare the batter, don’t forget the pan is hot.
  5. In a bowl combine both flours, oats, baking soda, baking powder, and sea salt, whisk to blend.
  6. In another bowl, whisk egg with both sugars, mash bananas on a plate using a fork and add to the bowl, add cinnamon, and vanilla whisk to blend, blend in melted coconut oil.
  7. Blend in flour mixture with the wet mixture, blend till all the ingredients are well incorporated, pour batter evenly into the 6 bundt tins, place in the oven on the middle rack and bake for 40-45 minutes until golden brown and a tooth pick comes out clean.
  8. Remove from oven and flip bundt pan over upside down onto a baking sheet. Leave it flipped over for 30 minutes, and allow it to rest, do not disturb it.
  9. After 30 minutes remove the bundt cakes from the pan onto a dish, place ½ cup of chopped dark chocolate into a bowl, add 1 tbsp. milk and place in the microwave for 30 seconds, stir it well until chocolate is smooth and melted, pour the chocolate into a zip lock bag cut a small part of the corner off and drizzle over the bundt cakes.