For the first time in ages I’ve been at home for the whole weekend and I love it. It means I can cook and bake and try some new recipes. I’m really excited about these banana bread peanut butter donuts, they’re so good! Well, what could be better than banana bread and peanut butter?
I’ve never really been into the sugar laden shop bought donuts but they always look so pretty so I wanted my make my own healthy version using natural ingredients – and I’m not disappointed these are yummy – sweet and squiggy from the banana’s with a hint of peanut butter. The great thing is that not only are they vegan but also naturally gluten free as I used buckwheat flour. The buckwheat flour makes them deliciously dense which I love but if you’d prefer a slightly lighter donut you can use regular flour.
I made my donuts using a mini donut mold which I bought from Amazon, it arrived in the week and I couldn’t wait to try it out. It worked so well and the donuts cooked in minutes.
I decided to top them in two ways; firstly by adding a little coconut sugar and crushed walnuts to the bottom of the mold before adding in the mix so that it caramelises during baking and secondly dipped into a pink glaze made from raspberries, coconut oil and maple syrup. I think they look really pretty and taste delicious!
I had some mix left over so I popped the excess into baking cases and made some muffins which I then topped with some cunchy peanut butter and toasted coconut flakes. Amazing.
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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