I can never understand when people say “need a way to use up those over-ripe bananas on the bench?” I’m clearly not one of those people. I’m one of those crazy people who buys bananas twice a week and who has to actively buy a bunch of bananas and put them aside to brown if I want to use them in baking!
This week I made good use of my purpose-bought-brown-bananas and adapted my old banana bread recipe making some slight alterations that I think might have improved it, despite the fact that it is now gluten and dairy free. And by improved I mean baking the banana bread in donut tins and dipping (okay, double dipping) them in maple glaze icing. Maple icing is always a good idea.
One of the changes I made in my old recipe was swapping out the old standard white sugar for Chelsea Raw Sugar which makes the donuts have a rich caramelly taste. I much prefer these donuts to my old banana bread, but then I definitely am biased towards donuts.
These donuts are super simple to make, all you need is a donut tin and you’re set to get baking. You can decorate any way you like, I’m sure it would be tonnes of fun to get the kids involved, especially when there are sprinkles (beware of the mess!) If you do decide to make your own be sure to tag me so I can see, I love seeing your creations!
Win yourself a $50 Chelsea prize pack so you can make these for yourself! Just tell me in the comments below what you would create with some Chelsea Raw Sugar. Don’t forget to check out the Chelsea website for other recipe ideas or search #chelseasugar on Facebook or #chelseasugar Instagram to get inspired! Open to NZ residents only. Winner drawn at random on the 27th of November 2015 at 8pm.
Gluten and Dairy Free Banana Donuts with Maple Glaze Icing
Makes approx. 14 Donuts
4 ripe bananas
80ml coconut oil, melted
1 egg, lightly beaten
1 tsp. vanilla extract
1 cup Chelsea Raw Sugar
210g gluten free flour mix
1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
Maple Glaze Icing:
3 cups icing sugar
6 tbsp. melted dairy free margarine
1 tbsp. pure maple syrup
2-3 tbsp. almond milk
Food colouring and sprinkles (optional)
- Preheat oven to 180 degrees C and lightly grease a donut tin with oil.
- In a medium sized bowl, mash bananas and combine with melted coconut oil, egg and vanilla.
- Add Chelsea Raw Sugar and mix until combined.
- Sift in the flour, cinnamon, baking soda and salt and mix until just combined.
- Spoon mixture into donut tin and smooth over the tops with the back of a spoon.
- Bake for 10-12 minutes or until skewer inserted comes out clean.
- Leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely before icing.
Maple Glaze Icing:
- Sift the icing sugar into a large bowl and add margarine and maple syrup and mix until combined.
- If the icing is too thick add a little milk, you want the icing to be smooth and spreadable, not too liquidy.
- Divide mixture between bowls and add food colouring.
- Microwave icing for 5-10 seconds to slightly warm it and make it easier for dipping, mixing after heating.
- Dip donuts in icing and decorate with sprinkles straight away.
- Continue with each of your colours, when icing gets too thick or cold just pop back in the microwave for 5-10 seconds again.
- Best enjoyed on the day, but they will last a few days in an airtight container.
This post was made possible thanks to Chelsea. All thoughts/opinons are my own.