Banana Chocolate Walnut Donut
- 1 tsp cinnamon
- toppings:
- 1 tsp baking powder
- baked donuts:
- 3/4 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 1/2 cup fine ground organic evaporated cane sugar or unrefined brown sugar
- 1/4 tsp fresh ground nutmeg
- 1/3 cup organic coconut oil melted or organic canola oil
- 1 cup mashed very ripe bananas
- 2/3 cup coconut or almond milk - i use so deliciousâ® original coconut
- 2 tsp vinegar
- 1 1/2 tsp pure vanilla extract
- chocolate glaze:
- 1/2 cup organic powdered sugar
- 2 tbsp organic cocoa
- 1 tbsp + 2 tsp non dairy milk - i used coconut so deliciousâ®
- 1/2 tsp pure vanilla extract
- toasted walnuts, chopped toast in 350 oven for 6 minutes
- chocolate sprinkles i used organic fair trade 72% chocolate bar and shaved it with peeler directly on the donut
- Carbohydrate 61.3722079463189 g
- Cholesterol 0 mg
- Fat 12.9369481474494 g
- Fiber 3.39982103471661 g
- Protein 4.89513701382569 g
- Saturated Fat 8.69700256732619 g
- Serving Size 1 1 Serving (200g)
- Sodium 4954.83570810497 mg
- Sugar 57.9723869116023 g
- Trans Fat 3.72354502020007 g
- Calories 368 calories
Step-by-step
- In a medium bowl combine the coconut milk and vinegar, set aside. If using coconut milk the mixture will look clumpy like buttermilk, this is ok.
- Mash the bananas. Measure 1 cup and place in medium bowl, add the vanilla extract and set aside.
- Use a large sifter and place it over a large bowl - combine the flours, baking soda, sea salt, baking powder, sugar, cinnamon and nutmeg. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter.
- Add the coconut milk mixture to the bananas and mix very well, add the coconut oil and mix well again. Add this to the dry ingredients using a large spoon or whisk, mix until combined, do not over mix.
- Using a spoon, quickly add mixture to the donut pans. You may need to use your clean finger to spread it evenly. Bake on the middle rack for 26 minutes.
- When done let the donuts cool in the pan for 5 minutes on a wire rack. Then carefully take out of the pan by flipping over onto the rack and continue cooling. Must be cool before adding the glaze.
- Sift the powdered sugar and cocoa in a small bowl then combine milk and vanilla for a thick but easy to dribble consistency.
- Glaze donuts by using a spoon and holding a donut over the glaze bowl, working back and forth drizzling the glaze. Add your toppings after each donut is glazed so toppings will stick.
A deep mahogany exterior gives way to a dense, moist crumb punctuated by the earthy crunch of toasted nuts and dark chocolate. Combining plant-based milks with an acid creates a vegan buttermilk substitute that reacts with baking soda to lift dense batters without eggs. Strategic organization prevents kitchen chaos when managing multiple components like baked rings, glazes, and toasted garnishes.
Sequencing the Workflow
Time management in the kitchen determines whether baking runs smoothly or creates unnecessary dish piles. Combining the plant milk and vinegar first allows the liquid to curdle while dry ingredients are measured and sifted. Toasting the nuts at 350 degrees Fahrenheit for precisely six minutes draws out essential oils without burning the delicate pieces. Sifting the dry elements together twice ensures that leavening agents distribute evenly through both all-purpose and whole wheat pastry flours, preventing dense pockets in the final crumb. Working quickly once wet and dry components meet prevents gluten overdevelopment, which keeps the baked rings tender rather than chewy. Pouring the thick batter into pans requires deliberate motion, often needing a clean finger to smooth the viscous mixture evenly around the ring molds before they enter the oven for 26 minutes.
Judging Doneness and Cooling
Assessing baked goods without a thermometer relies entirely on visual and tactile cues. Pressing a fingertip gently against the center of a baked ring should leave a slight indentation that springs back slowly. Allowing the baked rings to rest in the pan for five minutes on a wire rack lets residual steam finish setting the structure before inversion. Dipping warm rings into glaze causes the coating to melt and run off entirely, so verify that the baked base reaches room temperature before applying the chocolate drizzle and chopped walnut toppings.
