Description
These banana bread donuts are fluffy, moist, and perfectly spiced, offering a delightful twist on classic banana bread with a cinnamon sugar coating.
Ingredients
Units
Scale
Donut Batter
- 1 ripe banana (mashed )
- 1/3 cup organic cane sugar
- 3/4 cup almond milk (or plant milk at room temperature)
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 tsp white distilled vinegar
- 1 1/4 cup all purpose (or all purpose gluten free baking flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- pinch sea salt
Topping
- 2 tbsp melted vegan butter
- 1/2 cup organic cane sugar
- 2 tbsp cinnamon
Instructions
- Preheat and Prepare. Preheat the oven to 350 F and prepare two 3-inch silicone donut pans with non-stick spray and set them aside.
- Mix Wet and Dry Ingredients. In a bowl, whisk together the mashed banana, sugar, milk, melted coconut oil, vanilla and vinegar until smooth. In another bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. Add the wet ingredients to the dry and stir just until the batter comes together and no clumps remain.
- Fill and Bake. Fill 10 donut molds with the batter using a cookie scooper or placing the batter into a large plastic zip bag and cutting the corner to create a piping bag. Bake the donuts for 24-26 minutes and a toothpick comes out clean. Baking time will vary per oven.
- Cool and Coat. Let the donuts cool completely. In a bowl, stir together the sugar and cinnamon. Brush each donut with melted butter and toss in cinnamon sugar.
