Before I get to the subject of the day, I just wanted to announce that Coconut and Berries won 2nd place in The Vegan Woman’s “Top 20 Vegan Blogs to Watch” (See the new little badge in my sidebar)! I’m thrilled to be featured, especially alongside so many bloggers I follow and admire.
All the wonderful support from my readers is what keeps me blogging so it wouldn’t have been possible without you! Maybe one year we’ll get on the “Top 10 Vegan Powerhouse Blogs” list!
I just went back and forth about ten times between the spelling “doughnut” and “donut” and the more I looked at them the more wrong they both looked! Anyway, it turns out we usually use “doughnut” here in the UK, and since my writing gets more and more American…probably from all the US blogs I read…I thought I better stick to my country’s own spelling!
Naked banana doughnuts
If you’re reading this, the chances are you’re into cooking, and therefore likely appreciate the joy a new piece of kitchen equipment can give! Certainly the case with me and my new doughnut pan. I somehow restrained myself from buying one until now. I don’t know what finally made me crack but I don’t feel too guilty about it as it’s been a lot of fun playing with it, and now I get to share this recipe with you!
Topped with date caramel and dark chocolate
These Banana Doughnuts with Caramel & Chocolate are vegan, gluten-free, yeast-free and baked not fried! It took a few tests to get what I was looking for- I kept ending up with muffins in doughnut shape or hockey pucks, neither of which were exactly what I was looking for. I also wanted to keep these gluten-free as a lot of you have requested gluten-free recipes, but that did complicate things a little.
They have a light, springy texture and a tighter crumb than muffins. They’re also not too sweet so I could top them with a thick layer of my favourite date caramel and a generous drizzle of dark chocolate without taking the sweetness overboard.
They’re very easy to make but do require one ingredient which might not be a staple in your pantries- Sweet rice flour/ glutinous rice flour. It’s not the same as regular rice flour so please do not substitute! It’s not too hard to find online though as it’s used frequently in South East Asian cooking for desserts (you might have tried Mochi?). Give them a go and let me know what you think!
- Banana Doughnuts
- 1/2 C Oat flour
- 1/2 C Sweet rice flour
- 1/4 C Coconut sugar
- 2 Tbsp Almond flour/Ground almonds
- 2 Tbsp Coconut flour
- 2 Tbsp Ground flaxseed
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 C + 2 Tbsp Almond milk
- 1/3 C Mashed banana (approx 1 small banana)
- 3 Tbsp oil
- 1 tsp Vanilla extract
- *1 Recipe Date caramel (you will have leftovers)
- 50 g Dark chocolate/ 1/3 C Dark chocolate chips
- Preheat oven to 350F/180C. Lightly oil a doughnut pan.
- In a large bowl, combine all the dry ingredients. In another bowl, whisk together the wet ingredients. Add wet to dry and stir until just combined (do not overmix!).
- Leave to sit for 5 minutes. The batter will be very thick and not pourable.
- Spoon or pipe mixture into your prepared doughnut pan, filling to just below the top of the pan. Gently smooth out the tops with a spatula.
- Bake 15-20 minutes, until golden brown and a tester comes out clean.
- Cool in the pan for 5 minutes before removing to a rack to completely cool.
- When cool, spread with a thick layer of date caramel and place in the fridge while you prepare the chocolate.
- Melt and drizzle the chocolate over the doughnuts any way you like. For drizzling, I like to break up the chocolate bar into chunks and place in a sealed freezer bag. I then immerse the bag in a bowl of boiling water until melted, snip off a tiny corner of the bag with scissors and then drizzle straight from the bag.
- Refrigerate briefly to allow the chocolate to firm up again.