I woke a little later than normal today, which made me feel like liquid breakfast was the way to go. I looked over and noticed that the bunch of local bananas that I had purchased from the farmers market had become very ripe. I instantly started to crave some warm banana bread. I knew I had seen a banana bread donut recipe on Pinterest just a few days prior. WE LOVE DONUTS!! I thought I would try that out to see if it would be a hit with the kids. When I looked up the recipe it called for sugar that was nonexistent in my pantry. Feeling a little bummed I occurred to me that I could at least try to substitute that one ingredient and maybe add some others to make these donuts my own healthy version. They became one of our favorite decadent, yet health enough, breakfast options. I hope that you enjoy them as much as we did.
2 mashed bananas ( local if possible)
2 tbsp local raw honey
1 organic egg
1/2 tsp vanilla
2 tbsp avocado or coconut oil
3/4 cup unbleached All Purpose flour ( best if freshly milled from organic grain)
1/4 cup organic gluten free oats
1/2 tsp organic baking powder
1/2 tsp organic baking soda (aluminum free)
1/8 tsp organic ground cinnamon
1/8 tsp organic ground nutmeg
1/8 tsp sea salt or Himalayan sea salt
Carob Glaze Drizzle:
1 Heaping tbsp of local raw honey
1/2 tsp vanilla extract
1 tsp of carob powder
1 tbsp of soy free Earth Balance Butter
*feel free to play around with the glaze to get it just the way you like it.
Preheat the oven to 350ºF.
Whisk together the bananas, honey, egg, vanilla, and oil. In a separate bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Fold the dry ingredients into the wet mixture and mix until batter forms.
Transfer the batter to a ziptop bag. Snip the corner and pipe the batter into a generously greased donut pan. Fill each cavity to be about 3/4 full.
Bake for 10 minutes and let cool completely before removing from the pan.
Top with carob glaze drizzle and garnish with hemp hearts.