You know when you get a bushel of bananas, then forget about them...then they all get way too ripe? Well, too ripe to eat by hand at least. Super ripe bananas really freak me out...I'm one of those people that won't eat a banana straight if there's even one bruise on it. High maintenance, I know.
BUT, luckily when you forget about those bananas, their age becomes appropriate for baking. Woohoo! One of my favorite things to do with overly ripe bananas is make banana bread with them. Even though they look gross and mushy and kinda brown, they are much sweeter and make for a great natural sugar source in paleo baking endeavors.
I bought a donut pan a while back and have only used it once...which is sad since when I bought it I thought to myself, "oh yeah, I'll use this a lot"...and alas, I've only provided you one donut recipe thus far. So, with that in mind, I decided to turn my banana bread batter into donut batter. Let me tell you...this was a great decision. And believe me...I've made some poor decisions in my life, like last week when I left brussels sprouts in the oven for 3 hours, or when I drunkenly went bare butt sledding down a snow hill in college.
Back to the point - the end result here is a deliciously dense, moist and soft donut fit for any taste bud! Unless that taste bud doesn't like bananas...then I'm not sure this is the recipe for you and I'm not sure why you are still looking at this page.
*Bonus! This batter ALSO makes fantastic muffins. This recipe yields extra batter, so I made 6 donuts and 2 muffins! If making muffins, leave in the oven for a few extra minutes.
- 2 ripe bananas, mashed
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- 1 cup almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup Enjoy Life chocolate chips (or dark chocolate)
- Preheat oven to 350 and grease your donut pan (or muffin pan if making muffins).
- In a small bowl, mix mashed bananas, eggs, vanilla extract, coconut oil and honey.
- In a larger bowl, mix almond flour, coconut flour, baking soda, baking powder and salt.
- Pour wet ingredients into dry ingredients and combine thoroughly. Fold in chocolate chips at the end.
- Pour your batter in the donut pan (or muffin pan) and bake for 15 minutes or until a toothpick comes out clean. If making muffins, leave in for an additional 3-5 minutes.
- Let cool in the donut pan for at least 10 minutes before moving to a cooling rack. BE PATIENT - if you try and remove them immediately they will fall apart. These suckers are super soft and tender.