Baked banana bread almond donuts
Vegan banana bread donuts with a luscious nutty frosting. Healthy and easy to make!
Servings: 10 donuts
Ingredients
Banana bread dry ingredients
- 1 cup gluten-free all-purpose flour
- ½ cup almond flour / blanched almond meal
- ½–¼ cup coconut sugar
- 2 tbsp chia or flax seeds, finely ground
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp ground nutmeg
Banana bread wet ingredients
- 2 bananas or ½ heaped cup of bananas, mashed
- ¾ cup dairy-free milk
- ⅓ cup neutral flavored oil
- Dash of white vinegar
Frosting
- ¾ cup raw cashews, soaked in water for 4 hours
- ¼ cup dairy-free milk
- ¼ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- ½ cup raw almonds, crushed
Instructions
- Preheat oven to 180C.
- Add all dry ingredients to a medium-sized bowl and mix until combined
- Add all wet ingredients to a small bowl and mix until combined.
- Add wet ingredients to the dry ingredients and mix until combined
- Pipe or spoon banana bread mixture into a non-stick donut tray. Bake in oven for 12 – 15 minutes or until a skewer can be inserted into one and comes out clean.
- Let donuts cool in the pan. After 15 minutes, turn donuts out onto a cooling rack.
- To make the icing, drain the cashews and add to a blender with the milk and maple syrup. Blend until as smooth as possible and it becomes the consistency of yoghurt.
- When the donuts have cooled, spread the icing on the donuts and sprinkle almonds to decorate.
- Serve donuts immediately. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1 donut with frosting without almonds | Calories: 263kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Sodium: 153mg | Potassium: 150mg | Fiber: 3g | Sugar: 14g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg
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