Banana Bread Donuts

Donut shape rules! This one is special! Super easy vegan banana bread recipe. First run as gluten-free, super successful. I never get to the topping moment, they are gone in no time. Finally, having fun and experiment with toppings on the last five donuts that survived the night. As always vegan and no refined sugar. Gluten-free option included.

 

45 min
makes 12 doughnuts

 

All you need

3 big or 4 small ripe bananas
50ml coconut oil, melted
100g coconut sugar/ muscovado or a mix of both
180g semi wholewheat flour or type 1050 (substitute with oat flour for a gluten-free version, but might turn not that fluffy)
60g oat flakes, fine
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt

 

Sprinkle some magic

vegan white and dark chocolate
nuts by your choice, coconut sugar

Toppings are fun! Feel free to experiment.

I couldn’t resist making these flavors:
– 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

How to make it

Preheat oven to 180°C.
Bowl #1: Mashed bananas, melted coconut oil, and sugar.
Stir using a spatula.
Bowl #2: Mix the rest of the 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 and not using a mixer or food processor, this will keep the dough fluffy.

Use coconut oil to grease the donut shaped tray.
Bake for 35-40 minutes. The best is to check with a wooden stick. If it’s dry – donuts are ready.
Allow cooling completely.
It’s playtime.

Btw, midnight is the best time to bake banana-bread donuts 🙂

anitaklasanova
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