If I’ve learned anything over the past few years, it’s that I can improve upon foods by making them in my kitchen with my own two hands. That philosophy coupled with my distaste for doughnuts and the splurge purchase of a doughnut pan led to these espresso banana doughnuts. They are baked and have a much more complex flavor than anything you can buy at the corner doughnut shop. Aside from tasting awesome, they are both gluten free and vegan. If you don’t have a doughnut pan, you can still make some killer muffins out of these. Just make sure to watch the baking time.
Espresso Banana Doughnuts
notes: After filling my 6 doughnut molds, I had a bit of batter left over so I filled a few mini muffin tins to create some doughnut holes. If you would rather use a gluten free all purpose flour, you can sub it in for the 1 cup of flours listed. I’ve listed a recipe for a simple glaze below, but if you would prefer a healthier option, either leave them naked or top them with this vanilla bean cashew cream.
1/4 cup sorghum flour
1/4 cup brown rice flour
1/4 cup oat flour
1/4 cup arrowroot flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp espresso powder
1/2 tsp cinnamon (optional)
1/4 tsp ground ginger (optional)
1/2 tsp flaxmeal
1/3 cup sucanat (or sugar of your choice)
2 tbsp safflower oil (or oil of your choice)
1/4 cup coconut milk
1/2 cup mashed ripe banana (about 1 small banana)
Preheat your oven to 400 degrees and grease a standard doughnut pan. Mix together the banana, oil, coconut milk, and sucanat until smooth and combined. In a separate bowl, whisk together the remaining ingredients until combined, then add to the wet ingredients. Stir in the dry ingredients until a smooth batter forms. It may look slighly lumpy depending on how well you mashed the banana. Spoon the batter into the doughnut molds, making sure to only fill them up 2/3 to 3/4 full. Smooth out the batter in each mold. Bake the doughnuts for 12 to 15 minutes until they are puffed, golden, and pulling away from the sides of the pan. A tested inserted into the middle should come out clean. Cool the doughnuts for about 10 minutes in the pan before un-molding them. Makes 6 regular doughnuts.
The glaze pictured is a simple mixture of 1 cup powdered sugar, 3 or so tbsp of coconut milk, and a splash of vanilla extract. Whisk everything together until smooth and thick. If it’s too runny, add more powdered sugar. If it’s too thick, add a bit more coconut milk. Either drizzle the glaze over the doughnuts or dip the doughnuts into the glaze.