Description
This vegan banana bread cake donut recipe combines two of our favorite treats in one, donuts and banana bread! Baked not fried.
Ingredients
Scale
- 1/4 cup unsweetened plant milk
- 1 tbsp ground flax
- 1 cup whole wheat pastry flour (you can also use regular all-purpose flour)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 large bananas, mashed ( about 2/3 cup)
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp natural vanilla extract
- For the glaze:
- 1/4 cup coconut oil, melted and cooled
- 2 heaping tbsp unsweetened cocoa powder (you can add more if you like it darker)
- 2 tbsp confectioner's sugar (you can add more or less, depending on how sweet you like it)
- 1 tsp natural vanilla extract (optional)
Instructions
- Preheat the oven to 350F. Coat a donut pan with non-stick spray
- Whisk together the plant milk and ground flax in a small bowl. Set aside
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt
- In a large bowl, whisk together mashed bananas, melted coconut oil, maple syrup, vanilla and flax mixture. Add flour mixture and mix until just combined (do not overmix)
- Spoon batter into the donut pan and bake for 15 minutes
- In the meantime, prepare the glaze. Melt the coconut oil in a medium bowl. Add cocoa powder, sugar and vanilla and mix well using a whisk. Once the donuts have cooled completely, dip them into the glaze (you can place them in the freezer for a minute or two if you want the glaze to harden quickly!)
Notes
- If you have leftover chocolate glaze, you can use it on top of ice cream or to dip your favorite fruit!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut with chocolate glaze
- Calories: 274
- Sugar: 11
- Sodium: 266
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 5
- Protein: 4
- Cholesterol: 0