![Vegan Triple Chocolate Banana Bread Donuts [GF, Oil-Free]](https://wholesomecrumbs.com/wp-content/uploads/2020/04/img_5ea18bf7d67c8-425x425.jpg)
Vegan Triple Chocolate Banana Bread Donuts [GF, Oil-Free]
Perfectly fluffy and decadent vegan gluten-free chocolate banana bread donuts topped with an oil-free chocolate ganache
Equipment
- Oven
- 2 Mini Donut Molds
Ingredients
For the Donuts
- 2 or 3 medium very ripe bananas 1 cup mashed
- 1/4 cup + 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup rolled oats to make a flour certified GF if needed
- 1 cup almond flour
- 5 tbsp cocoa powder quality is important for taste!
- 1/4 tsp mineral salt
- 1/2 tsp baking soda
- 2 tsp baking powder
For the Chocolate Ganache
- 1/2 cup dark chocolate chips
- 1/2 cup canned full-fat coconut milk
Instructions
For the Donuts
- Preheat oven to 350 degrees add a little oil to your donut pans so the donuts don’t stick (or no oil if you have trusty non-stick donut pans).
- Pulse rolled oats in food processor/blender until you have a soft flour. Empty oat flour out of the food processor and set aside.
- Add bananas to the food processor and pulse until a bump-free consistency forms. Pour out and measure to ensure you have 1 cup.
- Now time to add all of your wet ingredients: add pulsed bananas, maple syrup, vanilla and apple cider vinegar to the food processor. Pulse until combined.
- Next, add your dry ingredients: add cocoa powder, oat flour, almond flour, salt, baking soda and baking powder. Pulse until well combined, scraping the sides of the food processor with a spatula. Do not overpulse (about 10-15 second is good until your consistency is relatively smooth and thick).
- Pour batter into donut pans (as quick as possible) about 2/3 of the way full and bake for about 12 minutes. The banana bread donuts are done when a knife comes out clean. Don’t over bake! Check on them around the 10-11 minute mark.
- Cool for about ten minutes in the donut pans, then carefully transfer to a cooling rack. Don’t try to remove them if they are very hot-wait longer for them to cool a bit. They will break apart when removing from the donut pan if they are too hot!
For the Chocolate Ganache
- Add chocolate chips to a bowl. Set aside.
- Add coconut milk to a pot on the stove and cook over med-high heat until it starts to boil.
- As soon as it starts to boil, remove coconut milk from pan and add to the bowl with the chocolate chips.
- Whisk until a smooth consistency forms.
Notes
- This recipe makes mini donuts that are 3 inches. If you are using standard donut pans, you will have to adjust the baking time and bake a bit longer.
- Make sure to preheat oven ahead of time. You always want the oven ready at least 10 or so minutes before adding your batter to ensure the temp is correct.
- You will need to use ripe bananas with lots of black spots for this recipe to come out correctly.
- Put the batter into the donut pans and into the 350 degree oven ASAP, you don't want your batter sitting out at room temp for too long.