I think this recipe came to me in a dream. Do you know what’s better than the peanut butter-banana combination? The peanut butter-banana-chocolate trifecta. In a donut!
I would say I’m not really a “donut person,” but when I think back to my childhood, and all the gooey-glazed Krisy Kreme donuts I inhaled, I know I would be lying to myself. I believe the more fair statement should be: I’m no longer a refined sugar person. Just thinking about eating one of those donuts now makes me sleepy.
I love “healthifying” those foods that are tied to early memories and evoke feelings of nostalgia and joy. There is a way to go about it for almost anything, and this recipe is a prime example.
Dairy and gluten-free with very little sugar, these better baked goods will not only satisfy but fuel you as well.
Banana Bread Donuts with a Chocolate Peanut Butter Glaze
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 2 very ripe bananas
- 1/3 cup pumpkin puree (or use a third banana)
- 1 tsp vanilla
- 3 tablespoons maple syrup
Preheat oven to 350 degrees. In a large bowl, mix all dry ingredients together. Add wet ingredients to high-speed blender (or separate bowl) and process until blended. Incorporate wet ingredients into bowl with dry and beat until batter is formed. Transfer to donut pan and bake for 15-18 minutes, or until toothpick comes out clean. Allow to cool on a wire rack, then transfer to refrigerator for at least 4-6 hours or preferably overnight.
Chocolate Peanut Butter Glaze
- 3/4 cup melted coconut butter
- 1/4 cup melted coconut oil (less for thicker consistency)
- 1.5 tablespoons raw cacao
- 1/3 cup peanut butter (or any other nut butter will do)
Line a baking sheet with parchment paper. Dip cooled donuts into glaze and transfer to parchment paper. Allow to set in fridge for at least 10 minutes.