Banana Bread Doughnuts
Ever stuck in a situation where you're struggling to pick between eating banana bread or a donut? Well this is the recipe for you! If you're looking for a naughty vegan sweet treat recipe, look no further! This vegan doughnut recipe is ridiculously good, and a really easy plant based desert or snack recipe. They're sweet and cinnamon-ny and taste just like banana bread, but with the satisfying bite of a doughnut. The only difficult part is not eating them all! Plus, they're baked - so not too naughty! In fact, with all those bananas and sultanas, it's practically a fruit salad.
Servings
Ingredients
For the doughnuts
<item-todo-done>½ tsp bicarbonate of soda<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done><item-todo-done>½ tsp ground cinnamon<item-todo-done><item-todo-done>½ tsp apple cider vinegar<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done>2 small ripe bananas<item-todo-done><item-todo-done>125g plain flour<item-todo-done><item-todo-done>55g coconut oil<item-todo-done><item-todo-done>40g coconut sugar<item-todo-done><item-todo-done>30g caster sugar<item-todo-done><item-todo-done>75ml unsweetened plant-based milk<item-todo-done><item-todo-done>30g sultanas<item-todo-done>
For the toppings
<item-todo-done>1 ½ tbsp warm water<item-todo-done><item-todo-done>¼ tsp vanilla extract<item-todo-done><item-todo-done>100g icing sugar<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>30g pecans<item-todo-done><item-todo-done>15g dark chocolate<item-todo-done>
Ingredients
For the doughnuts
<item-todo-done>1 tsp bicarbonate of soda<item-todo-done><item-todo-done>0.5 tsp salt<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 tsp apple cider vinegar<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>4 small ripe bananas<item-todo-done><item-todo-done>250g plain flour<item-todo-done><item-todo-done>110g coconut oil<item-todo-done><item-todo-done>80g coconut sugar <item-todo-done><item-todo-done>60g caster sugar<item-todo-done><item-todo-done>150ml unsweetened plant-based milk<item-todo-done><item-todo-done>60g sultanas<item-todo-done>
For the toppings
<item-todo-done>3 tbsp warm water<item-todo-done><item-todo-done>0.5 tsp vanilla extract<item-todo-done><item-todo-done>200g icing sugar<item-todo-done><item-todo-done>2 tsp ground cinnamon<item-todo-done><item-todo-done>60g pecans<item-todo-done><item-todo-done>30g dark chocolate<item-todo-done>
Before you start
Preheat oven to 170°C | Food processor | Grease a doughnut tray | Cooling rack
Peel the bananas and put them in the food processor
- Add the plain flour, bicarbonate of soda, salt, ground cinnamon, coconut oil, coconut sugar, caster sugar, milk, apple cider vinegar and vanilla extract and blitz to a smooth cream
- Take off the lid and remove the blade
- Pour in the sultanas and mix them into the batter with a spoon
Bake the doughnuts
- Carefully spoon the mixture into the doughnut tray, making sure the holes are filled to the top
- Put the tray in the hot oven and bake for 25 minutes until a skewer inserted into the middle comes out clean
- Remove and transfer the doughnuts to a cooling rack
- Leave to cool to room temperature
While the doughnuts are baking, make the toppings
- Sift the icing sugar into a mixing bowl
- Add the warm water, ground cinnamon and vanilla extract and stir everything together to make a thick, smooth icing
Decorate the doughnuts
- Finely chop the pecans
- Grate the dark chocolate
- Artfully drizzle the icing all over the doughnuts and quickly sprinkle over the pecans and chocolate
- Serve immediately