Banoffee Donuts

I have to confess I missed the whole donut craze that peaked a while back.  Although donuts in recent years have gone to new heights, I never indulged, mostly because I'm gluten-free and let's face it, a lot of gluten-free dough substitutes are a bit crap.  However, I've always longed for a spongy, soft, oh so light and fluffy gluten-free donut.  

So recently, when a Clean Mixes customer posted on Instagram that they had made our Caramel Banana Bread into donuts, it was like a light bulb went off.  I set about creating gluten-free Banoffee Donuts, and have to say, the results were incredible. 

This was the first donut I have eaten in about 15 years, since going gluten-free all those years ago, and my FIRST EVER gluten-free donut.  It was totally worth the wait, they are nothing short of spectacular.  

I used Clean Mixes Caramel Banana Bread and made it according the instructions on the packet.  I made sure to mash the bananas thoroughly to avoid any lumps in the batter.  I used a donut mold baking tin (purchased on Mighty Ape as I couldn't find one locally).  

The glaze is a vegan toffee that has the flavor of caramelized maple syrup with a hint of coconut cream.  If you love caramel, you are going to love this, boy oh boy. 

The vegan toffee is made with only three ingredients - maple syrup, coconut oil and coconut cream.  That means it's not only simple to make, but also free from refined sugars and of course vegan (no butter!).

I then drizzled some dark chocolate over the top - we like Solomon's Gold because it's refined sugar free and dairy-free.  I also sprinkled some finely chopped pistachios which complimented the other flavors nicely.

After I'd finished making and photographing these, I made a coffee, and sat down and ate three donuts in a row.  Possibly not my best decision, one or two would have been sufficient, but hey, it's been 15 years since I last ate a donut!!

I suggest making these with the kids and let them do the decorating.  You can feel pleased they are having a healthier version of a donut, and you'll all have fun creating.  Plus, the flavor and texture of these little beauties is out of this world.  

BANOFFEE DONUTS

Makes 12 gluten-free, diary-free and refined-sugar free donuts.

Donuts:

• 1 x pack Clean Mixes Caramel Banana Bread
• 2 eggs
• 3/4 cup of milk (I used almond milk to keep them dairy-free)
• 1/3 cup of melted coconut oil
• 2 very ripe medium bananas

Toffee Glaze

• 1/2 cup maple syrup
• 1 Tbsp coconut oil
• 1/3 cup thick coconut cream

Other toppings

• Chocolate and chopped nuts (optional)

TO MAKE

1. First, make the glaze.  In a small saucepan, heat the maple syrup on medium to high heat for 3 - 4 minutes.  At the start, small bubbles will form but after 3 - 4 minutes, the bubbles will be larger and the maple syrup will be more viscous.
2. Add 2 Tbsp coconut oil and stir well. Cook for 1 minutes, stirring all the time.
3. Add the coconut cream and stir well to combine.  Leave on the heat for about 30 seconds and keep mixing to ensure it is homogeneous.
4. Place in the fridge to cool until you are ready to use it.  The longer you leave it in the fridge the thicker it will become. 
5. Next, prepare your donut tin by greasing with coconut oil.  Turn oven on to 180 degrees C (I use fan forced).
6. Make Clean Mixes Caramel Banana Bread according to instructions on the packet.  Take care to mash your bananas thoroughly to avoid lumps.
7. Pour prepared mixture into donut molds carefully, until each mold is nearly full.
8. Bake for 12 minutes, or until cooked through.  If your donut tin only has 6 molds, you'll need to bake them in two batches.
9. Once cooked, allow them to cool for around an hour before glazing with your toffee and other toppings.  If you wait until the donuts and toffee are completely cool, the glaze will be thicker (almost spreadable), whereas if you add the glaze while the donuts and/or glaze are hot, it will be more like a runny sauce.  Either way, these are completely and utterly delicious.  Enjoy xx