If I could trade places with anything, it would be with a donut. Even the plainest one is attractive. Can you imagine wearing a coat of glossy ganache? I can. But enough about my dreams.
Friday is a big day for donuts. It’s National Donut Day! Not that donuts ever need an excuse. Sounds like another silly food day, but the origins of this American holiday are honorable.
For the love of all things holey, here’s a favorite banana recipe.
Easy to mix by hand in about 10 minutes, these vegan donuts are great for anyone who likes not-too-sweet treats. For the flour, I used Pamela’s Artisan gluten free blend.
Ingredients
- 1 1/4 cups gluten free flour
- 1/4 cup sugar (coconut or whatever you like)
- 1.5 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chilled shortening or vegan butter
- 3/4 cup mashed ripe banana
- 1/3 cup coconut milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chips
- Optional finishing touch:
- 1 tablespoon coconut oil, melted
- 1/4 cup coconut sugar
Instructions
In a medium bowl, combine gf flour, sugar, baking powder, cinnamon, baking soda, and salt.
Cut shortening into dry ingredients. Place bowl in fridge while you prep liquid ingredients.
In a cup, combine mashed banana, coconut milk, vanilla, and vinegar. Add liquid ingredients to dry ingredients and blend thoroughly. Fold in chocolate chips.
Preheat oven to 350 degrees. Grease donut pans (even nonstick). Fill eight donut cups nearly to the top. Bake for 12 minutes. Let donuts cool slightly before removing from pan. To finish, brush baked donuts lightly with oil then coat with sugar.
http://freerangecookies.com/2015/06/04/banana-chocolate-chip-donuts/
Still hungry? Celebrate with Lemon Cake or Pumpkin Spice Donuts.
