Paleo Banana Bread Doughnuts

DF - GF - RSF

Serving: Makes 9 doughnuts

Ingredients:

3 large ripe bananas, mashed

3 free-range eggs

1/4 cup melted coconut oil

1 tsp vanilla extract

1/4 cup cashew butter or almond butter

2 tbsp maple syrup or brown rice syrup

1/3 cup coconut flour

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Toppings:

Chocolate Almond Butter

50g 85% dark chocolate

2 Tbsp Almond butter

1 tsp coconut oil

Use extra almond butter and chopped almonds for garnish

Dark Choc and Raspberry

50g 85% dark chocolate

1 tsp coconut oil

Freeze dried raspberries for the garnish

Instructions:

1. Preheat oven to 170 degrees Celsius.

2. Mix bananas, eggs, coconut oil, vanilla, maple syrup and nut butter in a large bowl. 

3. In a smaller bowl, mix all the remaining ingredients.

4. Add dry ingredients to wet ingredients and mix thoroughly.

5. Pour batter into doughnut pan until each one is 3/4 full.

6. Bake for 16-18 minutes or until a toothpick comes out clean.

7. This yields approximately 9 donuts. 

8. Once toppings are on and set, store doughnuts in fridge!

Toppings:

Chocolate Almond butter

Melt the chocolate, almond butter and coconut oil in a small saucepan over a low heat. Ensure you stir frequently to prevent burning.

Dip each doughnut in the chocolate and place on a try or plate. Put in the freezer until chocolate layer sets.

Drizzle any leftover chocolate over the top along with almond butter and a sprinkle of chopped almonds.

Dark Chocolate Raspberry

Melt the chocolate and coconut oil in a small saucepan over a low heat. Ensure you stir frequently to prevent burning.

Dip each doughnut in the chocolate and place on a try or plate.

Sprinkle with freeze dried raspberry pieces and then put in the freezer to set.

Enjoy! X