Vegan Banana Donuts Recipe Baked
User Reviews
5
Vegan Banana Donuts Recipe Baked
Description
The Vegan Banana Donuts Recipe Baked centers on mashed ripe bananas mixed with maple syrup, coconut oil, and non-dairy milk to create a moist batter enriched with shredded coconut. The inclusion of baking powder and optional active yeast allows the batter to rise, contributing to a soft, airy interior typically achieved through baking in a donut pan. Flour combinations including spelt, whole wheat, or all-purpose flour provide a slightly hearty texture.
The method involves blending wet and dry ingredients separately and then combining them carefully to maintain the right consistency, with adjustments of flour to form a somewhat stiff batter. The dough rests before baking, enabling yeast activation and flavor development. After baking at 350°F for 18 to 20 minutes, the donuts cool before optional finishing touches like chocolate glaze or cinnamon sugar are applied.
These donuts can be enjoyed as a plant-based breakfast or snack, offering a sweet, softly spiced flavor thanks to added cinnamon or other chosen spices. They store well refrigerated for several days, making them practical for advance preparation. The recipe notes detail gluten-free flour blends and suggestions for adaptations like removing yeast or using applesauce to make oil-free versions, enhancing accessibility for various dietary needs.
Ingredients
Wet:
- 1/4 cup maple syrup add 1 to 2 tbsp coconut sugar or other sugar depends on the sweetness of the bananas
- 1/2 cup non-dairy milk
- 1 tsp lemon juice
- 1 1/2 banana small ripe or about 2/3 cup mashed
- 3 tbsp coconut oil melted or other oil or use smooth nut butter
- 1 tsp vanilla extract
- 1/4 cup coconut shredded
Dry
- 1 1/2 cup flour I use 3/4 cup spelt/whole wheat + 3/4 cup unbleached all purpose flour or all unbleached all purpose
- 1.5 tsp baking powder
- 1 tsp active yeast optional
- 1 tsp Ground Spices or spice blend of choice such as cinnamon
- ¼ tsp salt
Instructions
- Blend all the wet ingredients until smooth and pour into a bowl. Or mash the banana really well, then whisk the rest of the ingredients in.
- Add the 1 1/4 cup flour and the rest of the dry ingredients, and mix well to combine. Add more flour a tbsp at a time to make a somewhat stiff batter. You can add some nuts, seeds, chopped dates or mini chocolate chips at this point and mix in.
- Let the mixture sit for 5 mins. Grease the donut pan and pour the mixture into the pan (use a spoon or pour into a ziploc/pastry bag and pipe into the pan). Let sit for another 15 mins to rise.
- Bake at 350 degrees F (175 C)for 18 to 20 mins. Cool for 5 mins then remove from the pan. Cool completely(cover by a light towel to cool). Glaze with chocolate glaze, or regular sugar icing, or cashew cream frosting and some toasted coconut. or toss in cinnamon sugar mixture.Store on the counter for the day, refrigerated for upto 4 days.
Notes
- Use a mixture of flours as suggested for texture; spelt or whole wheat can be swapped to taste.
- For gluten-free donuts, use the specified blend of rice flour, potato starch, tapioca starch, and almond flour.
- Omitting yeast creates a quicker batter; no rising time needed and can be baked as muffins.
- Oil can be replaced with applesauce and nut butter to make the recipe oil-free.
- Store the finished donuts refrigerated for up to 4 days; they are best consumed within a day if kept at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Sodium | 84mg | 4% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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