Is it just me or has everyone gone crazy for donuts lately? Au revoir, cupcakes. This recipe for lemon cake donuts has been popular for the last month. Must be trickle down enthusiasm from the Strange Donuts phenomenon.
There’s something about a donut that gets everyone excited. It’s one reason I own this donut pan. There isn’t much of an edge to hold onto when pulling donuts from the oven, so place donut pans on a cookie sheet to avoid mishaps. Or invest in a donut pan with a bigger edge.
This is my entry in the So Delicious 3 Course Recipe Contest. I suppose this would be considered a dessert entry. But my dad had one as an appetizer the other evening. Can you believe he hardly touched his dinner? What a lightweight! The contest ends January 26th so there’s plenty of time for you to enter, too.
Are you on pinterest? I’m kind of there. Let me explain. In December, I discovered foodgawker and tastespotting. Late to the party. And now I’m busy savoring all the delights on the So Delicious Dairy Free Recipes pinterest board. So many great ideas to explore. See you sometime.
Moist and delectable baked banana donuts. Slice donuts horizontally and fill with creamy cultured coconut milk and sliced bananas. Drizzle with an easy as pie caramel sauce. Gluten free, vegan, and delicious.
- 1 1/2 cups gluten free flour
- 1/3 cup raw or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon guar gum
- 1/4 teaspoon each cardamom and nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup mashed, ripe banana
- 2/3 cup So Delicious® Dairy Free coconut milk
- 1/4 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon apple cider vinegar
- Caramel Sauce
- 2 tablespoons coconut sugar
- 4 tablespoons So Delicious® Dairy Free coconut milk
- 1 teaspoon arrowroot dissolved in 1 teaspoon coconut milk
- Pinch of baking soda
- For finishing
- 2- 6 oz. containers So Delicious® Dairy Free vanilla cultured coconut milk
- 1 or 2 bananas
- Gluten free cookie crumbs, optional
- Flaked coconut, optional
Preheat oven to 350 degrees. Grease donut pans (even non-stick).
In a medium bowl, combine gf flour, sugar, baking powder, cinnamon, guar gum, cardamom, nutmeg, baking soda, and salt.
In a separate bowl, combine banana, milk, oil, vanilla, and vinegar. Add liquid ingredients to dry ingredients and blend thoroughly.
Fill each donut cup nearly to the top. Bake for 12-14 minutes, until springy but firm to the touch. Allow donuts to cool slightly before removing from pan and placing on a cooling rack.
Make caramel sauce while donuts are cooling. Combine 2 tablespoons coconut sugar and 4 tablespoons coconut milk in a microwave safe bowl. Heat on high power for 30 seconds (in a 1500 watt oven). Add arrowroot dissolved in coconut milk to bowl and stir. Heat for another 10-15 seconds, just until it starts to bubble. Time will vary depending on how powerful your microwave is. Remove from microwave and stir in a pinch of baking soda.
Slice donuts in half horizontally. Fill with cultured coconut milk and banana slices. Top with more cultured coconut milk and banana slices. Drizzle donuts with caramel sauce. Sprinkle with gluten free cookie crumbs or flaked coconut if you like.
Even easier: Instead of slicing, top donuts with cultured coconut milk, banana slices and drizzle with caramel glaze.
Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. To enhance browning, color, and flavor of baked goods, add a few tablespoons of mesquite flour to your favorite flour blend.
Baked banana donuts can be stored frozen to defrost as needed. One donut takes about 30 seconds to defrost in the microwave. Top with cultured coconut milk and bananas or enjoy plain.
Alternate finishing idea: Brush baked donuts lightly with melted coconut oil and sprinkle with cinnamon sugar.
Ripe bananas are a must for the donuts.They’re sweeter and so much better for baking when allowed to ripen fully. The bananas turning brown in this photo are starting to get ripe, but not ready for baking. After bananas ripen, throw them in the freezer, peel and all. Defrost at room temperature or in the microwave as needed.