Jeromy and I don’t believe in unitaskers for our kitchen. Everything has to have at least two uses. But there was one unitasker I just had to have. For Christmas, my parents gave me a donut pan and I waited until this weekend to put it to use. Christmas was six weeks ago. What in the world took me so long??
Banana Donuts with Hazelnut Chocolate Glaze
Prep Time: 10 minutes
Cook Time: 12 minutes
Keywords: bake bread breakfast vegan banana
Ingredients (1 dozen donuts)
For the Donuts
- 1 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Earth Balance, melted
- 3/4 cup unsweetened plain almond milk
- 3/4 cup brown sugar
- 3/4 cup ripe bananas, mashed
- 1/2 teaspoon vanilla
For the Glaze
- 1 tablespoon coconut oil
- 1/2 cup hazelnut chocolate butter
Instructions
Preheat oven to 375 degrees.
Prepare the donut pan with cooking spray and flour.
In a bowl, sift together the flours, baking powder, baking soda, and salt. Then add in the brown sugar.
In a separate bowl, combine the Earth Balance, banana, almond milk, apple cider vinegar and vanilla.
Add the wet to the dry and mix to combine.
Transfer the batter to a plastic bag and snip off the end in order to pipe into the pan. Pipe the batter into the wells in the donut pan until they are 2/3rds full.
Bake for 10-12 minutes.
Allow to cool in the pan for 5 minutes until removing to a wire rack.
Meanwhile, in a double boiler, melt the coconut oil and hazelnut chocolate butter. Remove from heat when it is melted and smooth.
When the donuts are cool enough to handle, dip into the glaze.
Be generous with the glaze!
These were such a tasty treat.
They were light and fluffy and smothered in hazelnut and chocolate. Delicious.
I had to give them away so I wouldn’t eat all of them. I think the whole wheat pastry flour gives the donuts a bit of a nutty flavor.
Did I mention that they’re vegan? Go ahead and taste the batter to make sure it’s good.
Enjoy!
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