If you are a regular NITK reader you know that I love healthy treats! Although I try to balance the blog out with savoury and sweet recipes I do tend to lean to the sweet side and really, it seems like everyone else enjoys those recipes too! So, I hope you are also in the mood for something sweet, indulgent, and yes, still healthy today!
Let’s all just take a minute to take in the masterpiece below (not to toot my own horn or anything!)… and pull out the napkins for the inevitable drool that will ensue.
Oh yes. Banana, chocolate, and coconut, what a dream combo!
While we were in Hawaii my parents (who joined us for part of the trip) and Hubby took full advantage of the Krispy Kreme located by the airport in Maui. They all hadn’t eaten a Krispy Kreme donut in ages because there isn’t one here in Edmonton so they stopped in for a box of delightful (and very indulgent) donuts that I had to simply observe from afar. The problem is the donuts contain dairy, which is a big no-no for me, and as much as I wanted a big bite, I more so didn’t want to ruin a couple days of my trip with a gut-wrenching stomach ache so I reluctantly passed on the opportunity. After this however, I had donuts on my mind.
When we arrived home I saw that our lovely cat-sitter had left a bunch of uneaten ripe bananas on the counter and as I was in the process of peeling each one to toss into the freezer for a smoothie or use at later date that little donut popped up in my mind again.
Banana bread…donuts?! Could I? Should I? Would I?
Yes, yes, yes!
I’ve been experimenting with grain free baking in the last few months and so I instantly reached for the almond and coconut flour I had in the pantry and went to work!
The great thing about banana bread is that the bananas offer so much natural sweetness there’s hardly a need for any other sweetener. I opted for some raw honey and used only 4 tablespoons for the entire batch, including the chocolate drizzle. I’d take that over cups on cups of refined sugar any day.
In Maui I also revived my love for coconut with all the fresh coconut goodness available so I also decided to add unsweetened shredded coconut to this magical banana donut that was becoming a very delicious reality in my kitch!
When the finished product was sitting before me I was quite impressed with how little effort it actually took and yet with all the yummy toppings it looked like a true labor of love!
That bite… the one you see in the photo above... Spectacular! I think that might just be the best part of blogging; getting to actually eat all of the yummy food!
So how does one of my (NITK) Toasted Coconut & Chocolate Chunk Banana Bread Donuts stack up against a Krispy Kreme (KK) Banana Pudding Donut? Let’s see!
Calories: 390 (KK) vs. 190 (NITK)
Fat: 23g (KK) vs. 12g (NITK) (from healthy omega rich fats!)
Carbohydrates: 44g (KK) vs. 18g (NITK)
Sugar: 24g (KK) (refined sugars!) vs. 11g (NITK) (all natural sugars!)
Protein: 4g (KK) vs. 5g (NITK)
As you can see, numbers wise, the NITK donut is a win, and then when you take into account the actual ingredient quality it’s a win, win, win! Not to say that once a blue moon a Krispy Kreme isn’t OK, it is, but on a more often occasion, the Toasted Coconut & Chocolate Chunk Banana Bread Donut takes the cake…or should I say donut?!
- ¼ cup + 2 tablespoons almond meal/flour
- ¼ cup + 2 tablespoons coconut flour
- ¼ cup unsweetened shredded coconut
- 4 eggs
- 2 tablespoons raw honey
- 1 oz high quality dark chocolate, chopped into chunks
- ¼ cup earth balance soy free vegan butter OR regular organic butter
- 1 cup mashed banana
- ¾ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup unsweetened shredded coconut, toasted in a pan for 2 minutes
- 1 medium banana, sliced
- Chocolate Drizzle:
- ¼ cup + 2 tablespoons cocoa powder
- 2 tablespoons honey
- 1.5 tablespoon coconut oil
- Preheat the oven to 350 degrees.
- In a bowl combine the mashed banana, eggs, honey, vegan butter (or butter/oil), and vanilla and whisk or beat to combine until smooth.
- Add in the flours, coconut, baking soda, and salt, and stir until well combined (the batter may be slightly clumpy)
- Fold in the chocolate chunks.
- Generously grease 2 non-stick donut pans (6 donuts each) with coconut oil and add in the batter to fill each mold.
- Bake the donuts for 10-12 minutes until just beginning to brown on top.
- Remove from the oven and leave to cool for 20-30 minutes.
- Once cooled, remove from the pan and place on a plate.
- Prepare the chocolate drizzle by melting the coconut oil and honey in a pan, then transfer to a small bowl and stir in the cocoa powder until the sauce is smooth.
- Set aside to thicken for a few minutes and toast the coconut.
- Top each donut with banana slices and drizzle with the chocolate sauce then sprinkle with the toasted coconut.
- Place the donuts in the fridge for 10 minutes so the chocolate can harden,
Confession: I totally dropped the ball on planning a St. Patricks Day recipe this year so hopefully this donut recipe makes up for it! Oh, and there’s always this delicious Mint Chocolate Smoothie from the archives!
Have a wonderful day!
Nutritionist in the Kitch