I’m officially in the “smaller servings” phase of my life.  Even though I’ve thrown in the towel on fitting into a bikini this summer, the holidays are right around the corner, and I still want to fit into my pants with a little wiggle room.  All along I refuse to give up cake, can’t do it, won’t happen…. here’s my solution….Mini Bundt Banana Almond Poppy Seed Cakes…. smaller but loaded with so much flavor. These little cakes are the best alternative to satisfying my sweet cravings , and being able to keep my girlish figure. 🙂

All photos taken by: Nicole Presley

Ingredients for Mini Bundt Almond Poppy Seed Cakes:

3 – cups ultragrain flour

2 – cups powdered sugar

3/4 – cup almond meal (ground almonds)

2 – teaspoons of baking powder

1/3 – cup poppy seeds

2 1/2 – Dole Ripe bananas (smashed)

1 – cup vegetable oil

3 – eggs

1/2 – cup buttermilk

1 – teaspoon almond extract

Ingredients for glaze:

3/4  – cup powered sugar (sifted)

2 – tablespoons of coconut milk

garnish with chopped almonds

Preheat oven to 350 degrees fahrenheit

In a large bowl add flour, powdered sugar, almond meal, baking powder, and poppy seeds.

In a small bowl add bananas (smashed), vegetable oil, eggs, buttermilk and almond extract. Mix well.

Then add wet ingredients to dry ingredients and mix with an electric mixer until well combined.

Spray a mini bundt pan with a non-stick baking spray. Then pour a heaping 1/3 cup of batter into each 2 1/2 -inch bundt mold. Bake for 18 minutes or until a toothpick comes out clean.

Cool for 5 minutes in pan then invert onto a cooling rack, and cool completely.

Now for the glaze…. whisk powered sugar and coconut milk together until creamy smooth. Drizzle over top of cakes then garnish with chopped almonds.

ENJOY!