Where do I even start with how delicious these gluten free banana bread doughnuts are, let alone the sweet and nostalgic Caramac topping? Light and airy baked doughnuts (the doughnuts alone are also dairy free, egg free and vegan) with the warm sweet tones of banana and cinnamon, coupled with dripping, Caramac icing were perfect paired with a cup of tea of a sunny Sunday afternoon.
You may have noticed I am both a little obsessed with both gluten free banana bread and gluten free doughnuts. So it made complete sense to combine the two to make these gluten free banana bread doughnuts. If you’re looking for a way to use up over-ripe bananas, this is it. In fact, the riper the bananas, the better. I purposefully let mine completely blacken just to make this recipe. It was all I could do not to make it sooner, but I knew patience would pay off. And it did.
The gluten free banana bread doughnuts themselves are similar to the Maple Peanut Glazed Gluten Free Vegan Doughnuts I have made before, except I backed off a little on the almond milk to make up for the wetness of the banana. Unfortunately the Caramac topping contains milk, but if you were to substitute it for a similar topping to these Gluten Free Protein Doughnuts, you could make the whole thing completely dairy free, egg free and vegan.
The topping for these gluten free doughnuts happened completely by accident. I was about to create my staple, dairy free dark chocolate glaze, when I found I was out of coconut oil. It was only browsing in the supermarket (about the only time hungry shopping has ever paid off!) that I came across some Caramac. I haven’t had it since I was a child and as soon as I saw it was gluten free, I knew it would bring a sweet sense of nostalgia to my gluten free doughnuts. Who doesn’t love banana and caramel? For an extra special crunch, I sprinkled mine with some Wydlsson ProMix toasted pecans, which was delicious.
These are a great treat and although I am still tracking my macros and trying to eat well, I’m also certainly not giving up the two things I love: recipe experimentation and food! Eating well should be enjoyable and the fact these doughnuts are made with coconut sugar and banana to sweeten them means there is a lot less sugar per serving than your standard gluten free doughnut. To top it off, they are also baked not fried. The macros, and how to make these amazing doughnuts, is below.
For the doughnuts
- 2 bananas, the riper, the better
- 125 g buckwheat flour
- 1 tbsp chia seeds
- 4 tbsp water
- 65 g coconut sugar
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp apple cider vinegar
- 30 g coconut oil
- ¼ cup almond milk
For the topping
- 100 g Caramac buttons
- 10 g coconut oil
- Preheat the oven to 180'C/ Gas 4 /350’F. Grease your doughnut trays with a little coconut oil to avoid the doughnut mixture sticking.
- Add the chia seeds to a mug/bowl and then add the water. Mix and leave for about 10 minutes - you will find it turns into a gloopy, sticky 'frogspawn' type mixture which is your egg replacement.
- In a food processor (or using a fork) mash/blend the bananas until smooth.
- In a large mixing bowl add the buckwheat flour, coconut sugar, baking powder, cinnamon, vanilla extract and blended bananas, and combine well.
- In a small pan VERY gently heat the coconut oil, almond milk and apple cider vinegar. You want to melt the coconut oil but you don’t want it to bubble or boil.
- Add the wet mixture to the dry/banana mix and mix well. Add the chia seed mixture and combine the whole thing – it should form a thick, sticky batter.
- Add about 2 tablespoons of mix to each ring of the doughnut tin. Wet your finger and use this to press down the mixture and make sure the hole is poking through on each doughnut – you don’t want this covered if you want nice, ring doughnuts.
- Bake each tray for about 12 minutes each, until they are a golden colour. Cool for a few minutes before taking them out of the tin, then leave to cool completely on a rack.
- Once your doughnuts are cool, make the Caramac topping. Do this by gently melting the coconut oil and Caramac buttons in a pan on a very low heat. Once melted, dip each doughnut and use a spoon to pour any leftover topping on each.
- Cool in the fridge for half an hour, and enjoy! You could also add some extra treats on top – I sprinkled some toasted pecan nuts and seeds on mine for a cheeky little crunch.
Don’t want to make these now? Pin the recipe for later: