Double Chocolate Banana Bread Donuts
Light and fluffy vegan banana bread donuts studded with melting chocolate chips topped with a creamy dark chocolate ganache.
These baked vegan banana bread donuts are so easy to make, are moist and delicious plus they are naturally vegan and can easily be made gluten-free.
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Total Time: 25 minutes plus cooling
Servings: 10
Total Time: 25 minutes plus cooling
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 9 9 ml almond milk
- 0.1 0.1 tsp apple cider vinegar or lemon juice
- 15 15 g ripe banana, mashed
- 3 3 ml (or 25g) sunflower oil
- 3 3 g coconut sugar
- 0.1 0.1 tsp vanilla essence
- 12 12 g plain flour or GF plain flour
- 0.1 0.1 tsp baking powder
- 0.1 0.1 tsp bicarbonate of soda
- 6 6 g Divine 70% Dark Chocolate Baking bar, chopped
- For the glaze
- 7 7 g 70% Divine Baking Chocolate, chopped
- 0.1 0.1 Tbsp Coconut Merchant coconut oil
- 0.1 0.1 Tbsp maple syrup
- To decorate: chopped nuts or desiccated coconut
Method
- Preheat the oven to 160Fan/180*C and lightly grease a donut mould.
- Stir together the milk and apple cider vinegar/lemon juice and leave to curdle for 5 minutes.
- Whisk in the sunflower oil, mashed banana, sugar and vanilla essence.
- In a second bowl stir together the flour, baking powder, bicarbonate of soda and a pinch of salt. Pour the wet over the dry mixture and stir until just combined. Fold in the chopped chocolate.
- Divide between the donut holes, filling ¾ full. Bake for 10 minutes or until golden and risen. Allow to cool fully on a wire rack in the donut tray on a wire rack.
- Make the glaze by melting the chocolate and coconut oil in a heat-proof bowl over a pan of simmering water.
- Dip the cooled donuts in the glaze and decorate with chopped nuts or desiccated coconut, if desired.
Recipe created by Nourishing Amy for Divine Chocolate
