I had to get these doughnuts out of the house. After eating two on Sunday and another two on Monday, when I was reaching for my third (all before dinner mind you) I knew that I had a good recipe on my hands, but a problem where my health goals and skinny jeans were concerned. So, I packaged them up, called Dad, and told him that there would be a delivery for him tomorrow from me, care of Chris. (I love that he doesn’t mind playing delivery man during his lunch hour). My Dad sent me home with a car-washing care package on Saturday so it was only fair that I repaid him with doughnuts. That’s the way the payment system works in our house!
The reason I couldn’t stop myself after one doughnut? Firstly, these ones are kinda healthy (shh – don’t tell Dad): there isn’t too much sugar because the ripe bananas provide natural sweetness to the batter, and there are only two tablespoons of olive oil instead of butter. Secondly, banana and coconut is one of my favourite flavour combinations (see here for evidence): the banana and bold coconut partner perfectly in these soft little cakey rounds and the coconut glaze on top really seals the deal. Also, toasted coconut should be sprinkled on everything.
I love baked doughnuts. I love that they don’t require scary deep-frying instruments and all that oil that I would probably burn myself with, and I love that they can go from a wish to reality in about 30 minutes. These would make a wonderful lunch box treat, and you could probably get the kids to help you with the measuring, mashing, stirring, mixing and dunking. You should probably let them help with the eating too, I suppose.
Banana Coconut Baked Doughnuts
Gluten Free | Makes 15-16 mini doughnuts | Will keep in an airtight container in the refrigerator for up to 3 days
Note: If you do not require these to be gluten free you can use 250 grams of plain flour in place of the first five ingredients. If you do this reduce the milk to ¼ cup.
Because coconut flour soaks up a lot of liquid you may need to use up to ¾ cup of milk in the recipe. You want a loose, muffin type mixture for your baked doughnuts. Add the smaller amount of milk first and if required add the extra ¼ cup.
For the doughnuts
- 50 grams sorghum flour
- 50 grams almond meal
- 50 grams brown rice flour
- 50 grams white rice flour
- 50 grams coconut flour
- 50 grams brown sugar
- 50 grams caster sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ cup Greek/natural yoghurt
- ½ – ¾ cup milk
- ¾ cup mashed ripe banana (about 2 large bananas)
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut essence
- ½ cup shredded coconut
For the glaze
- 1 1/2- 2 cups icing sugar
- 2-3 tablespoons milk
- 1/2 teaspoon coconut essence
- 1/2 cup toasted coconut flakes
- Preheat the oven to 180C (350F) and oil 16 holes in two 12 hole mini doughnut pans. You could also use muffin tins if you do not have doughnut pans.
- In a large bowl whisk together sorghum flour, almond meal, brown rice flour, white rice flour, coconut flour, brown sugar, caster sugar, salt, and baking soda. Whisk well to ensure there are no lumps of sugar.
- In a separate bowl whisk together yoghurt, 1/2 cup milk, mashed banana, eggs, oil, vanilla extract and coconut essence.
- Add wet ingredients to dry ingredients and whisk together. The mixture should be similar to a muffin batter. If the batter is too thick add the extra 1/4 cup of milk. Stir in shredded coconut.
- Spoon batter into a large piping bag fitted with a wide-mouthed round tip and pipe into doughnut holes. This is much easier than spooning it in!
- Place pans in the oven and bake for 15-20 minutes or until the tops spring back when lightly touched. Swap position of the trays halfway through baking time.
- Once cooked, remove from oven and allow to cool completely on a rack before glazing and decorating.
- To make the glaze: In a medium-sized bowl whisk together 1 1/2 cups icing sugar, 2 tablespoons milk, and coconut essence. The consistency should be runny, but not watery, you want it similar to a custard consistency. Add extra icing sugar or milk as required to reach the right consistency. Place coconut flakes into a small bowl. Dip doughnuts into glaze first and then into toasted coconut. Place on a lined baking tray or cooling rack to dry.