banana, chocolate and walnut donuts

Ingredients

• Servings: 12
• 2/3 cup so delicious® dairy free original coconut milk
• 2 teaspoons vinegar
• 1 cup mashed fully ripe bananas
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 cup fine ground organic evaporated cane sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/3 cup coconut oil, melted
• chocolate glaze:
• 1/2 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 5 teaspoons so delicious® dairy free original coconut milk
• 1/2 teaspoon pure vanilla extract
• toppings:
• toasted walnuts
• chocolate sprinkles or shaved chocolate

Recipe

Preparation Time: 20 mins Cook Time: 26 mins Ready Time: 46 mins


• preheat oven to 350 degrees f (175 degrees c); place rack in middle of oven. lightly oil two doughnut pans.
• combine coconut milk and vinegar in bowl; set aside. (mixture will appear clumpy like buttermilk.)
• stir together the bananas and vanilla in a separate bowl.
• sift together the and wheat flours, baking soda, sea salt, baking powder, sugar, cinnamon and nutmeg into a large bowl. whisk dry ingredients again in the bowl.
• pour coconut milk mixture into banana mixture; combine thoroughly. add coconut oil and mix again. add wet mixture to dry ingredients. mix just until combined; do not over mix.
• quickly portion batter into doughnut pans; try to keep the surface level.
• bake 26 minutes.
• let doughnuts cool in the pan for 5 minutes on a wire rack. then carefully remove them by flipping them out of the pans the rack; cool completely before glazing.
• for glaze, sift confectioners' sugar and cocoa into a small bowl. stir in milk and vanilla for a thick but easy to drizzle consistency.
• hold doughnut over the glaze, and with a spoon drizzle glaze back and forth over the surface. sprinkle with toppings after each doughnut is glazed so toppings will stick.