I enjoyed converting Mom Foodie’s awesome recipe for Baby Banana Cakes (Mini-Bundts) with Vanilla Caramel Glaze so much into Gluten-Free Mini Banana Cakes that I decided to try another version, only with chocolate and avocado.
That’s right, baby – chocolate and ahhhhvvv-o-cado. That little green fruit that’s full of healthy fat and fiber.
Don’t worry – you can’t really tell that there is any avocado in there anyway. Now you might be wondering why even include it. Well, because I was experimenting. And experiments are conducted to determine whether or not something works, right?
Well guess what? It worked!
Now I imagine you could probably just omit the avocado if you’d like. I haven’t tried it yet – that’s another experiment for another day.
Nutrition Information:Yield: 6 Serving Size: 1 mini cake
Amount Per Serving:Calories: 740 Total Fat: 52g Saturated Fat: 27g Trans Fat: 1g Unsaturated Fat: 22g Cholesterol: 164mg Sodium: 346mg Carbohydrates: 68g Fiber: 7g Sugar: 51g Protein: 10g
How do you like to eat avocados?
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