13 May Improved: Easy Gluten-free Banana Bread Donuts
total prep & bake 45 min
makes 12 donuts
All you need
4 bananas, overripe are best
50ml coconut oil, melted
80g coconut sugar
130g oat flour (look for the gluten-free label if it’s of any importance for you)
50g walnut flour or any ground nuts (naturally gluten-free)
60g oat flakes, fine
1/2 tsp baking soda
1 tbsp organic baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp sea salt
a pinch of nutmeg powder
sprinkle on top of each donut/muffin or add into the dough (optional):
50g walnuts, chopped
a pinch of flaky salt
a pinch of coconut sugar
How to make
Preheat oven to 180°C.
Larger Bowl #1: First, mash the bananas. Add the melted coconut oil, and sugar and stir quickly using a spatula.
Bowl #2: Combine all dry ingredients.
Combine bowl#2 (dry) into bowl #1 (liquid) and stir gently using a spatula or a wooden spoon. It’s extremely important to mix by hand, not using a mixer or food processor, this will create a fluffy bake.
Grease the donut-shaped or muffin tray with coconut oil. No need to grease if you use paper cups.
Bake for 35 minutes or until an inserted toothpick comes out clean.
Set aside to cool completely. Leave the donuts in the tray for 5 minutes or so and then transfer to a cooling wire rack.
Once they are completely cooled, you can proceed further and dip the top half of each donut into the melted chocolate glaze. Sprinkle with nuts, fruits, or flowers by your choice…
Sprinkle some magic
Chocolatey version – melt vegan white and/or dark chocolate and dip half of the donuts.
Nutty – add any raw and chopped nuts. I love it with walnuts, salt, and coconut sugar.
Toppings are fun! Feel free to play or skip that part!
I couldn’t resist making these beauties:
– melted white chocolate, plus coconut sugar, cinnamon on top
– melted dark chocolate, freeze-dried raspberries, pistachio
– melted dark choc chip, hazelnuts, and sea salt flakes