Banana Bread Donuts

Collegiate Culinaire: Mini Banana Bread Doughnuts

I tried this one out last week, and per usual, it was pretty delish. I opted not to add frosting, choosing dark-chocolate chips instead, and so without that less-than-healthy touch, I can’t help but think that these look an awful lot like mini bagels. They weren’t as sweet as regular donuts, but if you’re used to eating whole, all-natural foods at all, you’ll be plenty satisfied with this recipe as either a dessert or a brunch treat.

Banana Breakfast Doughnuts

(can be fat-free)

Inspired by this recipe.

  • 2 cups spelt flour (or white, or Arrowhead Mills gf works)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup oil, plus 2 T milk of choice (If you prefer fat-free doughnuts, omit oil and increase milk to 1/3 cup.)
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 cup agave or maple syrup
  • 1 and 1/2 T lemon juice
  • 1 stevia packet (or 1 T more agave or other sweetener)
  • 2 c tightly-packed, mashed banana (measured after mashing)
  • optional: chocolate chips, walnuts, or shredded coconut

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) If you have a doughnut pan, grease and pour in batter. If you don’t have a doughnut pan, you can make this recipe into muffins by using a muffin pan. Cook 30-35 minutes, or less if using a mini doughnut pan. I think the recipe yields about 14 doughnuts. I made 6 big doughnuts, two muffins, and quite a few mini doughnuts, because my doughnut pan wasn’t big enough for all the batter!

Click the following to see the Doughnuts’ Nutrition Facts.


2 thoughts on “Banana Bread Donuts

  1. Pingback: Sweet and Soft Strawberry Cookies | Collegiate Culinaire

  2. Pingback: Grain-Free Lemon Poppyseed Muffin | Collegiate Culinaire

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