Last week I went away to Cornwall for a few days to unwind and relax after a busy summer. This year seems to be going by so fast, and I definitely needed a little break. It feels like only yesterday I was waiting for Summer to begin! Everything’s happening within a blink of an eye recently, and it took me this break away to realise the importance of stopping and appreciating things as they happen. Move on from the past and let go of the future, the only time we have is right now.
As I contemplated these thoughts during my time away, I decided to put more effort into enjoying the moment, and giving thanks for everything around me. This feeling made me realise the joy of spontaneity, and fun of living in the now. As a result of this, I decided to treat myself to some new cookery treats on an impulse buy on one of my days out. So, I bought some mini bundt tins and a donut mould (living life on the edge).
Returning back from the trip, I’ve been testing out my donut mould every day since. I am totally in love with it. It’s so fun to bake things into such a perfect donut shape! I never thought I would enjoy it so much. After a few tests and trials, I developed this recipe for banana bread donuts. The texture is just like a classic banana bread, but in a donut shape. Then, to finish them I topped them with a gooey caramel sauce enriched with pecans. Mmm mmm mmm.
The best part about cooking these donuts for me, is that they bake pretty quickly. I have these in and out of my Aga in about 20 minutes – but that’s probably because Aga’s have a tendency to bake things more quickly. Every oven can vary, but I hope these bake as quickly for you too – just make sure you keep an eye on them!
I can’t wait to start making more donut creations now, and begin baking mini bundt cakes too. I hope you enjoy the recipe!
banana bread donuts
for the donuts:
1/3 cup (55g) buckwheat flour
1/3 cup (60g) brown rice flour
1/3 cup (45g) tapioca flour
2 tbsp almond flour
1 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1 tbsp flax seeds + 2 tbsp water
1/3 cup (80ml) unsweetened almond milk
1 large ripe banana, peeled (155g)
5 soft, pitted medjool dates 110g
2 tbsp maple syrup
2 tbsp Tiana’s cooking coconut butter
1 tsp cider vinegar
for the caramel:
3/4 cup (180ml) maple syrup
2 1/2 tbsp raw virgin coconut oil
1/2 tsp salt
1/2 tsp cinnamon
2/3 cup (80g) pecans, broken up
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Firstly, make the flax egg. Add the flax seeds and water into a bowl and stir them together. Then set them aside to gel.
2. Next, add the rice flour, buckwheat flour, tapioca flour, almond flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a large mixing bowl and stir them together. Set aside.
3. Then, melt the coconut butter and add it into a blender with the almond milk, banana, dates, maple syrup and cider vinegar. Blend until smooth. When the mixture is smooth, add it into the mixing bowl alongside the flax egg. Using a hand whisk, mix everything together until smooth.
4. Then, spoon the mixture into 9 donut moulds, and move the donuts into the oven to bake for about 20 minutes or so, until golden. When the donuts have cooked, remove them from the oven and set them aside to cool.
5. While the donuts cool, make the caramel. Add the coconut oil, salt, maple syrup and pecans into a pan and place onto a medium-high heat. Allow the mixture to bubble and heat through for about 2 minutes, stirring it with a spatula. Each time the mixture completely bubbles, briefly remove it from the heat to calm quickly before adding it back onto the heat. When this is done, remove it from the heat and allow it to cool for a minute or so and thicken.
6. Lastly, when the caramel has cooled, stir it together if necessary, and then spoon it on top of each donut to finish. Then serve.