If at first you don’t succeed, avoid it for 4 months and then try again. I know, probably not the most inspirational advice you’ve ever heard, but that’s how I handled the major fail that was the first time I used my donut baking pan. Donuts! So trendy! I thought, as I bought the pan and proceeded to make what were the most terrible carrot cake donuts that ever existed in the history of life. Like if there was one thing I’ve made that was just AWFUL, it was these. I didn’t even bother to make frosting and see it through, we ate a couple of the brown sponges, grimaced and then unfortunately tossed the rest. Once I scraped the donut pan clean, I placed it in the back of the cabinet and thought, yeah I’m not doing this again for awhile.
But alas I returned to it for this recipe and, much to my surprise, had exact opposite results. I could’ve jumped for how joyous I was! Like I’ve said before, baking doesn’t come as natural to me as cooking, and I’m still kind of learning which ingredients do what and why. So this time, I chose to go with measurements and ingredients I’m more sure of. I seem to have the wet to dry ratios down fairly well in banana based desserts, which is good because I had two bananas that were yelling from rooftops to be used before it was too late.
Thus, today I give you Peanut Butter Banana Bread Donuts with Cacao and Peanut Butter Glaze. I know, thats a lot of drool worthy words in one title, and I assure you the end result of this recipe is just as mouth watering and delicious.
Bonus, I have once again brought you a dessert recipe that is gluten free, plant-based and free of refined sugars. It seems nothing short of a miracle that this tastes as beautiful as something that has all of those things. Sometimes I enjoy desserts made with the real goods (like butter and flour and sugar) but I also love the challenge of creating a more nutrient dense dessert that can be enjoyed by all, no matter the lifestyle the see most fit for themselves. A few of the key ingredients used in this recipe, for the donuts and the glazes, are almond flour, coconut oil, ripe bananas, honey, raw cacao powder and peanut butter.
Just as with most desserts, I definitely recommend putting the dry ingredients together in a separate bowl first, before folding it into a well blended wet mixture. Coconut oil likes to harden with cooler temperatures, so I suggest letting your ripe bananas return to room temperature (or as close as possible) before using them. Blend them well with a hand or stand mixer and keep the mixer going while adding the melted coconut oil. Tip: I highly suggest that you melt the coconut oil completely and until slightly warm for easier incorporation!
I found coconut oil to work really well as my mode for greasing my pan. I just melted some of the oil and evenly rubbed it into the donut molds with my fingers. You could probably use a nonstick spray, but thats what I did during the carrot cake fiasco, so I stayed clear this time.
The batter does come together pretty thick, so I definitely recommend using a piping bag or ziplock with a corner cut off for a much easier time getting the donut mixture into the molds. Trust me, this saves so much time and energy! The cacao glaze should be applied after the donuts are slightly cooled and while the glaze is still mildly warm. If you’ve never glazed something before, know that the cooler the glaze gets the more difficult its going to be.
This recipe is perfect for a Saturday morning coffee treat, a surprise after-school snack for the young ones, or could be doubled/tripled for making a unique birthday dessert — either way these donuts are sure to be a new favorite of yours! My fiancé is already begging me to make more.
Peanut Butter Banana Bread Donuts with Cacao + Peanut Butter Glaze (Vegan + Gluten Free)
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla
- 2 tbsp peanut butter
- 2 ripe bananas
- 2 tbsp coconut oil
- 1 flax egg
- 1/4 cup + 1 tbsp cacao
- 2 tbsp coconut oil
- 2 tbsp honey
Peanut Butter Glaze:
- 1 tbsp peanut butter
- 1 tbsp honey
- 1 tbsp coconut oil
1. In a small bowl, combine 1 tbsp ground flaxseed and 2.5 tbsp filtered water and let sit for at least 5 minutes.
2. Preheat the oven to 375 degrees.
3. In a bowl, whisk together 2 cups almond flour, 1/2 tsp baking soda and 1/4 tsp sea salt and set aside.
4. Melt 2 tbsps of coconut oil and heat until slightly warm.
5. In a large bowl, beat the ripe bananas with a hand mixer (or stand mixer), until thoroughly mashed.
6. Keep the mixer going and slowly add the coconut oil.
7. After one minute, add the flax mixture and continue to mix well.
8. Add 1 tsp vanilla to the wet ingredients, beat for one more minute, then remove mixer.
9. Slowly fold in the almond flour mixture to the wet ingredients until a thick batter forms.
10. Grease the donut pan well with coconut oil.
11. Place the batter into a piping bag, or a large ziploc bag, cutting the corner off so there is a 1 inch hole.
12. Pipe the mixture evenly into the donut molds – batter should fill 6 molds.
13. Place in the oven and bake for 13-15 minutes. You should be able to insert and remove a tooth pick cleanly. The edges will be slightly golden.
14. Let cool for 5 minutes then lightly twist the donuts to softly release them from the pan.
15. Place a cooling rack on top of the pan and then flip it over so the donuts transfer easily onto the cooling rack.
16. While the donuts cool, you can make the glazes.
17. In a sauce pan on the stove, or in the microwave in a glass batter bowl, melt and heat 2 tbsp coconut with 2 tbsp almond milk. Remove from heat and add 1/4 cup + 1 tbsp cacao powder and 1-2 tbsps honey.
18. In a glass bowl in the microwave, melt 1 tbsp peanut butter with 1 tbsp coconut oil. Then stir in 1 tbsp honey.
19. Run a medium sized shallow bowl (a grain or stew bowl works well) under hot water for a minute then dry and pour the chocolate glaze into it. This makes it easier to dip.
20. Dip each donut into the glaze and lightly swirl before removing and returning the donut to cooling rack.
21. Once all the donuts are glazed with cacao, take spoonfuls of the peanut butter glaze and quickly drizzle back and forth across the donut to achieve the striped look — or you can just drizzle how ever you’d like!
22. Let sit for 10 minutes for glazes to set then serve, or store in the fridge for up to one week, but best consumed within 3 days.
Do you want to see more recipes like this or do you prefer meals? I love your feedback, so comment below or message me and tell me what you think! If you give these a try, let me know how it turned out and even better, share a pic to IG tagging @mindingmysoul and #mindingmysouleats.
Thanks so much for reading and supporting Minding My Soul. Until next time, friends!