Do you write donut or doughnut?
In the title of this post, I wrote “donut” because I think that it’s how Elvis would have spelled it. The former English teacher in me is compelled to write “doughnut” out each time. Really, either one sounds good!
I mean, can you go wrong with peanuts, chocolate, and banana? Not in my book. I’m willing to bet that you can’t each just one. And, if you take a look at the ingredients list, you don’t have to feel guilty about it either. After making my Snickers Macarons the other day, crushed peanuts have been on my mind!
So, do these doughnuts taste like bakery doughnuts? Nope. I won’t lie to you. To be honest, they have a little banana bread flavor going on. Some tips to make them taste more doughnutty? First, although it’s counter-intuitive, let them sit out. If you are serving them for breakfast the next day, let them sit out over night (maybe with just a paper towel or foil on top). When the moisture leaves, they have more of a cakey flavor. Also, don’t skimp on the nutmeg, even if you hate it — that’s what gives them that bakery flavor.
I used both this recipe and this one to get the proportions right. And be sure to try my other doughnut recipe: Hard Apple Cider Doughnuts!
Baked Elvis DonutsCourse: Uncategorized
1/2 of a large banana
1/4 c. non-dairy yogurt
1 1/2 tsp. vanilla-infused bourbon (learn more about infusing!)
2 T. coconut oil, melted
1/4 c. almond milk
1/3 c. coconut sugar (or brown sugar)
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 1/4 tsp. baking powder, aluminum-free
1 c. whole wheat pastry flour*
*Although I haven’t tried it, I’m fairly confident that a gluten-free baking mix would work. Make sure it’s a blend that already has xanthan gum in it.
- For the chocolate glaze:
1-2 T. coconut oil, melted
1/3 c. carob or unsweetened cocoa powder (I use a blend of dark and regular cocoa)
4-5 T. pure maple syrup, at room temperature
pinch of sea salt
pinch of cinnamon
- Baked Elvis Donuts (Vegan)
- Preheat the oven to 350 degrees. Coconut oil or herbal shortening can be used to grease a doughnut tray.
- Combine the dry ingredients in a small mixing bowl: flour, baking powder, baking soda, and nutmeg. Keep it aside when done.
- Cream the banana, yoghurt, vanilla, coconut oil, almond milk, and sugar together in a big mixing bowl. You’ll want to blend it together so it’s completely smooth, even the banana. Incorporate the dry products gradually. You don’t want to overmix the batter at this point; it should be fairly moist.
- Spoon or pour the batter into the doughnut pan that has been prepared. You should use a sandwich bag with a hole made in it instead of a pipe bag. Both are successful! This recipe yielded seven doughnuts for me, but I believe it might yield 6-8 medium-sized doughnuts.
- Bake the doughnuts for about 13 minutes in the oven. Enable them to cool in the pan for at least five minutes once they’re baked.
- To make the chocolate glaze, combine the following ingredients:
- Stir together the ingredients. It should thicken to a good consistency. If your mixture “curdles,” I’m guessing it’s because your coconut oil was melted and your maple syrup was cold. You can solve this issue by heating them both at the same time.
- After dipping each doughnut in the glaze, roll it in crushed peanuts.
- I know I called these “Elvis” Donuts, but something makes me wonder if he really did like the PB, chocolate, and banana combo. But then again — who wouldn’t?