Banana/Chocolate Donuts
(these have more sugar than my #2 recipe)
Ingredients:
- 2 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/4-1/2 cup sugar
- 1/4 cup almond milk
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
Mash bananas until mostly smooth. Add the coconut oil and sugar and stir to combine.In a separate bowl, whisk together the flour, baking powder and baking soda. Add half the flour mixture to the banana mixture and stir to combine.
Add the other half of the flour mixture, along with the almond milk, to the banana mixture and stir to combine again. It will be a very thick batter as the coconut oil will start to re-solidify from the cold almond milk. Press the batter into the donut pan.Put your toppings on now, I press in dark chocolate chips, nuts, whatever you like that goes with banana flavour. Bake at350 F for 12-15 minutes until golden brown or firm to the touch on top.
Donuts are best stored in an airtight container or frozen. / Glazed Donuts
Ingredients:
- 2 cupsall-purpose flour
- 1 tablespoonbaking powder
- 1 tablespoonsugar (I forgot to add this when I made them for the Cycling Centre so it is optional, another idea might be 1 tbl maple syrup)
- 1/4 teaspoonsalt
- 1/2 cupbutter, or coconut oil, melted
- 3/4 cupnon-dairy milk
Whisk together dry ingredients. Add butter and milk and mix until just combined. Turn dough out onto a lightly floured surface and knead gently, 3-4 times. Pat dough out to 1/2 inch thickness and take a handful of dough. Roll it into a sausage shape and then place in donut silicone pan. Press edges together in a continuous circle. Heat oven to 350 and bake for 15 minutes. Remove to cooling rack and allow to cool entirely before glazing.
For the Glaze:
Melt chocolate and coconut oil. (Sorry I didn’t note the measurements).Put in a shallow bowl, place cooled donut face down in the glaze, twist to coat well, place on platter. Refrigerate right away because the glaze needs to harden a bit.