Banana Bread Doughnuts

Author: Harriet Emily

Banana Bread Doughnuts

This spectacular vegan banana bread doughnuts recipe combines two of our most favourite desserts – banana bread and doughnuts!

Topped with sweet cinnamon and maple caramel topping and chopped pecans, they’re utterly irresistable.

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Total Time: 1 hour

Prep Time: 40 minutes

Cook Time: 20 minutes

Servings: 8

Rating:  

Total Time: 1 hour

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 6.875 6.875 g buckwheat flour
  • 7.5 7.5 g brown rice flour
  • 5.625 5.625 g tapioca flour
  • 0.25 0.25 Tbsp almond flour
  • 0.125 0.125 tsp baking powder
  • 0.0625 0.0625 tsp bicarbonate soda
  • 0.0625 0.0625 tsp salt
  • 0.0625 0.0625 tsp cinnamon
  • 0.03125 0.03125 tsp ground ginger
  • 0.125 0.125 Tbsp flax seeds + 2 tbsp water
  • 10 10 ml unsweetened almond milk
  • 19.375 19.375 g ripe banana
  • 13.75 13.75 g Medjool dates, pitted
  • 0.25 0.25 Tbsp maple syrup
  • 0.25 0.25 Tbsp coconut butter
  • 0.125 0.125 tsp cider vinegar
  • For the caramel:
  • 22.5 22.5 ml maple syrup
  • 0.3125 0.3125 Tbsp raw virgin coconut oil
  • 0.0625 0.0625 tsp salt
  • 0.0625 0.0625 tsp cinnamon
  • 10 10 g pecans, chopped

Method

  1. Preheat your oven to 180 C / 356 F
  2. Firstly, make the flax egg. Add the flax seeds and water into a bowl and stir them together. Then set them aside to gel.
  3. Next, add the rice flour, buckwheat flour, tapioca flour, almond flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a large mixing bowl and stir them together. Set aside.
  4. Then, melt the coconut butter and add it into a blender with the almond milk, banana, dates, maple syrup and cider vinegar. Blend until smooth. When the mixture is smooth, add it into the mixing bowl alongside the flax egg. Using a hand whisk, mix everything together until smooth.
  5. Then, spoon the mixture into 9 doughnut moulds, and move the doughnuts into the oven to bake for about 20 minutes or so, until golden. When the donuts have cooked, remove them from the oven and set them aside to cool.
  6. While the donuts cool, make the caramel. Add the coconut oil, salt, maple syrup and pecans into a pan and place onto a medium-high heat. Allow the mixture to bubble and heat through for about 2 minutes, stirring it with a spatula. Each time the mixture completely bubbles, briefly remove it from the heat to calm quickly before adding it back onto the heat. When this is done, remove it from the heat and allow it to cool for a minute or so and thicken.
  7. Lastly, when the caramel has cooled, stir it together if necessary, and then spoon it on top of each donut to finish. Then serve.

Written by

Harriet Emily

Harriet has always had a love of food, and has always enjoyed teaching herself new ways of cooking. She decided to focus on creating plant-based food, as it’s something she has always been fascinated by, and wanted to eat more of. Harriet love's the creativity behind turning more natural, simpler ingredients into something that can taste complex and delicious

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