VEGAN BAKED BANANA DONUTS
No dairy or eggs in these baked donuts! Ripe bananas, coconut oil, and nut milk are all you need for their rich flavor, although the luscious chocolate glaze on top certainly doesn't hurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h35m
Yield Makes 15
Number Of Ingredients 14
Steps:
- Vegan Chocolate Glaze:Whisk together confectioners' sugar, cocoa, and salt. Whisk in 4 tablespoons milk and corn syrup until mixture is smooth and has the texture of thick, pourable honey. If needed, add more milk, 1 teaspoon at a time, until mixture reaches desired consistency. (Makes 1 1/2 cups.)
- Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Sprinkle flaxseeds over 1/3 cup water; let stand until slightly thickened, about 5 minutes. Whisk together flour, baking soda, and salt. In another bowl, whisk together almond milk and banana. Beat oil with granulated sugar on medium-high speed until creamy, about 2 minutes. Beat in flaxseed mixture. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture.
- Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 10 minutes (1 to 2 minutes less if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
- Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle with nuts; let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lutha Siyo
[email protected]These donuts are okay, but I've had better. I think I'll stick to my old recipe.
Sita Ram
[email protected]I've tried this recipe several times and I can never get the donuts to rise properly. I'm giving up.
Kalim Ullah
[email protected]I followed the recipe exactly, but my donuts came out dry. I'm not sure what went wrong.
ADEKUNLE JOHNSON LAWAL
[email protected]These donuts are a bit too dense for my taste. I think I'll try a different recipe next time.
Brenda Bozeat
[email protected]I was a bit skeptical about making vegan donuts, but these turned out great! They're just as good as regular donuts, if not better.
Adil 07
[email protected]These donuts are a great way to use up ripe bananas. They're also a healthier alternative to traditional donuts.
Mohdazeem Khan
[email protected]I've made these donuts several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Malik Farhan
[email protected]These donuts are delicious! The banana flavor is subtle but present, and the texture is perfect. I'm so glad I found this recipe.
Roshundra Dantzler
[email protected]I made these donuts for my family and they were a huge hit! Everyone loved them, even my picky kids. They're really easy to make too, so I'll definitely be making them again.
Sherry Wold
[email protected]These donuts are amazing! They're so moist and fluffy, and the banana flavor is perfect. I love that they're vegan too, so I can feel good about eating them.