Mini Choco,Banana & Coconut Milk Bundt Cake - An eggless Treat

A very short break to Kerala was enjoyed to the hilt and I am back with a spring in my steps. Nah it didn't matter that there were only 3 days to pump in as much sight-seeing as possible. Let my hair down literally and I am not even beginning to talk about food. Totally amazed at the delightful quality of the tummy nourishment in God's Own Country and the endless hogging has earned me back an old enemy . Yup, I am talking about the weighing scales. It has waged a little war against me and throwing an atrocious figure :P 

Anyways, back from the break, life's again a busy affair. But, not so busy that I could not catch a flick on sunday. And the soup for the soul was the latest hindi flick 'English Vinglish'. One word to describe the movie- 'Heart-warming'. I guess one is not enough so one more  "Coming-of-age" ! Ok it's 3 words but you get the drift. It's been a while I enjoyed a movie so much. It tugs the heart and makes you feel all buyoed up. Gently nudging you into appreciating people around you it reaffirms not to take things for granted. Bravo Gauri Shinde & Sridevi !!!

Coming back to today's recipe you must be aware that I have a sweet tooth - a huge one at that. For me a meal is complete only if a sweet something is tucked in , coz the sugar rush is a must (Health conscious folks please look the other way). The regular digging in to nutella jar and the choco peanut butter is not counted (sshhh!). There is something or other in my hearth to sweeten the dining affair. At the least an oreo does the trick and if nothing is around a huge spoon of honey or a chunk of jaggery suffices.  However this week is not for tucking in the nature's bounties as these mini beauties are digged into with gay abandon !

When Anusha revealed the hush-hush ingredient to be nuts or banana , I just knew the ripe bananas crying out alound on the table-top would be delighted to be spared from rotting away. You remember the Eggless Nutty Banana Cake , I dish out so often. Well, I tweaked the recipe to make it with wheat flour and in the process added some cocoa and coconut milk to make it more exciting !

And boy-o-boy the bake was airy,spongy,light and so full of the nutty almonds. After mixing the wet and dry ingredients if you find the mix to be still thick just add a spoon or 2 of milk/coconut milk. 

What's in it :-

(Makes:6,Bake Time :25 mins)

• Wheat flour - 130 to 140 grams - 1 cup
• Baking powder - 1 tsp
• Baking soda - 1/2 tsp
• Cinnamon Powder-1 tsp
• Ripe Bananas - 2 (medium)
• Sugar-  125 grams - 1/2cup
• Sunflower Oil- 55 ml -1/4cup
• Coconut Milk - 100 ml +/- a little extra if required
• Cocoa Powder - 2 to 3 tbsp (I eyeballed this ingredient)
• Almonds - a fistful - chopped

Here's How:

Preheat the oven to 165 C. Grease the mini bundt tin and dust alittle with flour. 

Sift the flour along with the baking powder and baking soda. Mix the cinnamon powder and set aside.

Mash the bananas well and tip in the oil and sugar in it. Mix well till the ingredients dissolves well. Now dunk in the cocoa powder and mix well. Add the chopped almonds. Spill the creamy coconut milk in to the mix.

Finally dump the flour mix and combine well. Scrape the contents in to the tin (Alert : a little more than half of each slot, coz the bake swells )


Bake for 20-25 minutes until a tester comes out clean and the cake springs back when gently pressed.Allow to cool in pan for some time before turning out onto a wire rack to cool completely. 

Once the cake as cooled, top with any glaze or simply sprinkle icing sugar before tucking-in !
Check out what the other cookies are dishing out : Roshni , Anusha, Radhika, Priya M, Jayanthi

E.N.J.O.Y

Linking it to Nancy's YBR-October'12


Also linking it to Nupur's What's with my Cuppa