Are you noticing like a theme here? Because I am.
But what can I say? bananas + coconut are just made for each other. End of.
Am I the only one getting “Pin It” buttons showing up on every image on the web? I thought it was just my blog malfunctioning at first, but then I started seeing it happen on Tumblr. Can someone please explain to me what is going on with the world. Is this just Google making another presumptuous move on our privacy?
Okay, I’m done. Being a nerd, that is.
You guys, I am so sorry for the weird, distanced posts. Life has been so crazy busy and you all know that people with a bunch of other stuff going on are super negligent. Will you ever forgive me? Everything has been totally insane lately, but hopefully the next two weeks will be calming down a bit. I miss baking every day.
And one last note: I made myself a new header. In my head I had a design so awesome, but it didn’t really end well. So.
Onto these doughnuts! You thought I’d never stop ranting.
So first we’ve got these amazing little guys. Banana bread is typically really dense, rich and buttery – but these baked doughnuts are more of a light, moist, cakey treat. Still grabbing all that awesome simply-spiced banana flavor that we all know and love.
With only 2 tablespoons of sugar, these doughnuts are perfectly sweet and really need no other adornment. But “no other adornment” isn’t really my motto people.
Hence the almond date caramel.
Oh my gosh. You guys know how obsessed I am with date caramel, right? It is like… life changing. So life changing. I know that everyone probably says that, but I mean it.
It’s a simple blend of dates (whole food sweet and rich in vitamins) almond butter (protein!) and melted coconut oil (healthy fats for the win) – basically, caramel that is good fo you. mind blown.
And the two together? ahh awesomeness right here.
Plus toasted coconut. Of course.
You know you love me.
Sometimes, all my posts feel like an endless stream of doughnuts and chocolate and bananas and coconut and more chocolate.
But you don’t mind, do you?
I didn’t think so.
These light, fluffy banana bread doughnuts are healthy, gluten-free and dairy-free! Oh, and slathered in sweet, sticky date caramel. Perfection right here.
1/2 cup oat flour
1/2 cup sweet (white) rice flour
1/4 cup almond meal
2 tablespoons pure cane sugar (or coconut sugar)
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large banana)
1/4 cup + 2 tablespoons coconut milk (or cow's milk)
2 tablespoons unsweetened applesauce
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/3 cup chopped walnuts, pecans or dates (optional)
1 cup dates (soaked in warm water for 10 minutes)
2 tablespoons almond butter
pinch of salt
2 tablespoons coconut oil, melted
Preheat oven to 350 degrees Fahrenheit and grease your doughnut pan. Set aside.
In a large bowl, whisk together oat flour, sweet rice flour, almond meal, cane sugar, baking powder, cinnamon and salt. Set aside.
In another bowl, whisk the eggs together, then add the mashed banana, coconut milk, applesauce, coconut oil, and vanilla extract, whisking until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix. (Stop mixing when you no longer see dry flour.) Fold in nuts or dates, if desired.
Spoon the batter into the doughnut molds, filling to just below the top of each mold. Bake in preheated 350 degree oven for 18-22 minutes, until lightly golden-brown around the edges. A toothpick inserted into the center of a doughnut should come out clean.
Remove pan from the oven and let cool for five minutes. Slide a thin spatula around each doughnut to loosen them out of the molds. Then place doughnuts on a wire rack and allow to cool completely before topping.
Soak dates (any variety; deglet noors work well) in warm water for 10 minutes before using.
Add all ingredients to your food processor and blend until the caramel is smooth and thick, almost like peanut butter. Stop the machine and scrape down the side with a flexible rubber spatula as needed.
Use caramel immediately, or store in an airtight container in the fridge for up to 2 weeks.
Recipe slightly adapted from Ashley McLaughlin's book, Baked Doughnuts for Everyone.