Chocolate Banana Bread Espresso Donuts
I know that donuts and a cup of coffee are a classic combo, but have you ever had coffee flavored donuts? Well let me tell you, these chocolate banana bread espresso donuts are insanely good! They have the perfect moist cake like texture with a delicious chocolate glaze and drizzle of cashew butter and cacao nibs for a little crunch. They are made without any dairy, grains, gluten, or refined sugars too which makes them friendly for many dietary needs. Pair these with your morning cup of coffee and you will have a great way to start the day!
Equipment
- 1 silicone donut mold
Ingredients
- 2 cups paleo/gf all purpose flour
- 2 large ripe bananas
- 1/4 cup coconut sugar
- 2/3 cup nut milk
- 3-4 tbsp instant coffee mixed with 3 tbsp warm water
- 2 flax eggs or egg substitute
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil or avocado oil
- 1 cup chocolate chips(plus 1 tsp coconut oil for melting)
- Cashew butter and cacao nibs for topping
Instructions
- In a bowl, add the all-purpose flour, coconut sugar, baking powder, and baking soda, then mix everything well.
- In a separate bowl, mash the ripe bananas and add in the instant coffee, nut milk, eggs or flax eggs, vanilla extract, and melted coconut oil.
- Combine the wet and dry ingredients and let the batter sit for a couple minutes.
- Add the donut batter into a greased silicone donut mold(this recipe makes 12 small donuts or 9 large donuts.)
- Bake The donuts at 350 for 20 minutes. Let the donuts cool completely.
- Stick your donuts in the freezer for an hour while still in the silicone molds.
- Melt the chocolate chips with the coconut oil. Take the donuts out of the freezer and out of the silicone molds. Dip each donut into the melted chocolate to glaze them.
- Place the donuts on a parchment paper lined sheet pan. Once the chocolate sets, drizzle some cashew butter and cacao nibs on top. Enjoy!