The other day, I wanted to create something fun but healthy for the boys to eat at home.
These delicious Banana Bread Chocolate Baked Doughnuts were the result!
They are completely vegan (made without butter and using aquafaba – or chickpea brine – in place of eggs) and are also oil-free, thanks to the use of apple puree.
I also used a mix of flours – grain-free almond, more wholesome spelt and high fibre coconut flour – to make them as nutritious as possible. And, of course, I baked them instead of deep frying!
However, I promise they don’t taste healthy – and I promise you won’t miss the oil, either!
They are perfectly moist, full of flavour and perfectly sweet. The boys adored them (especially when topped with more chocolate and unicorn sprinkles!) and were begging for more.
Chocolate Banana Bread Baked Doughnuts
- Creates 10 mini doughnuts
- 1 large, ripe banana, peeled
- 1/2 cup apple puree
- 1/4 cup coconut sugar
- 1 tbsp maple syrup
- 4 tbsp aquafaba (chickpea brine)
- 1 tsp vanilla paste
- For the dry ingredients –
- 1/2 cup spelt flour
- 1/3 cup ground almonds
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 80g dark chocolate chips
- To top (optional) –
- 100g melted dark chocolate
- Start by preheating your oven to 180C. If not using a silicone mini doughnut tray, lightly grease your tray. If using a silicone mould, don’t worry about this!
- In a blender, blitz together the banana, apple puree, coconut sugar, maple syrup, vanilla and aquafaba for a few minutes, until smooth and creamy.
- In a mixing bowl, stir together all dry ingredients. Fold in the wet mixture until combined, then stir in the chocolate chips. Spoon into your moulds, filling to about 3/4 of the way full, then place into the oven to bake for 11-12 minutes, or until lightly golden and firm on top. Allow to cool completely before eating.
- If desired, top with 100g melted dark chocolate and sprinkles!