Healthy baked banana doughnuts with caramel glaze: The ultimate easy dessert with a caramel glaze that is truly out of this world delicious. Kids and adults alike go crazy for these banana nutmeg doughnuts!
Well, it’s Wednesday again, and you know what that means: It’s time for a fun, sweet recipe to celebrate the middle of the week! I figured I should make a brief departure from all of my veggie-packed recipes to share something totally decadent-tasting, yet healthy. Enter these healthy baked banana doughnuts with caramel glaze! To be honest, I haven’t really gotten into the artisanal doughnut craze that’s taken North American cities by storm. If I’m going to buy a dessert, I prefer a good hearty slice of chocolate cake or cheesecake from a local bakery. I do love a good doughnut, though. My dad used to make the best classic deep-fried doughnuts with nutmeg and cinnamon sugar when we were kids. And in the interest of being totally transparent with you, I was known to enjoy a classic honey glazed doughnut from a certain Canadian doughnut chain whenever the opportunity presented itself back in the day. So, it was high time that I created my first doughnut recipe for the blog.
healthy baked banana doughnuts: the details
I have been so excited to share the recipe for these healthy baked banana doughnuts with you guys. First of all, they’re incredibly simple to make. Second of all, they’re quite light and healthy. Third, they are glazed with my delightful coconut sugar caramel sauce which, according to my dad, is the best vegan caramel sauce. I’m not one to toot my own horn, but those are his words, not mine!
ingredients you’ll need
For the doughnuts, you’ll need light spelt flour, baking powder, cinnamon, nutmeg, sea salt, egg, bananas, coconut yogurt, butter, vanilla, cane sugar, and brown sugar. You can also add some chocolate chips if you so desire.
For the coconut sugar caramel glaze, you’ll need chilled coconut milk (refrigerated overnight so that the cream rises to the top), coconut sugar, nut or seed butter, vanilla, and sea salt.
the method
Make the doughnuts: Lightly grease a doughnut pan with butter and preheat the oven to 350 F. (If you have two doughnut pans, grease both, as this recipe makes 12 doughnuts. Otherwise, just use one pan and bake six at a time.)
In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt. In a large bowl, beat the egg. Add the mashed banana, coconut yogurt, melted butter, vanilla, cane sugar, and brown sugar. Whisk to combine.
Add the dry ingredients to the wet ingredients and whisk to combine. Add some chocolate chips (up to ½ cup), if desired. Spoon the batter into the prepared doughnut pan, filling each well almost to the rim.
Bake for 17 minutes, or until a toothpick comes out clean. Wait five minutes before removing doughnuts from the pan. Transfer to a wire rack to finish cooling. Repeat with the remaining batter, if you only have one doughnut pan.
Make the coconut sugar caramel glaze: Place the coconut cream and coconut sugar in a medium saucepan. Melt over medium-low heat, whisking occasionally, until totally uniform. Cook the sauce until small bubbles begin to form on the surface, just before it comes to a simmer. Remove from the heat and whisk in the nut or seed butter, vanilla, and a pinch of salt. Let cool for 20 minutes.
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Glaze the doughnuts: Dip each doughnut in the coconut sugar caramel and allow any excess to drip off. Place each glazed doughnut on a wire rack with a cookie sheet set underneath to catch excess glaze. Allow the glaze to firm up slightly before storing the doughnuts in an even layer in an airtight container. They keep at room temperature for a couple of days, but they are best enjoyed fresh.
more banana desserts
- Raw Vegan Banana Cream Pie
- Vegan Banana Spice Cupcakes with Chocolate Ganache
- Vegan Banana Layer Cake with Chocolate Avocado Icing
Finally, I hope that you love these healthy baked banana doughnuts with caramel glaze! If you make them, let me know how you enjoyed them with a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
I’ll be back tomorrow with Greek quinoa salad-stuffed avocados. Have a great day!
Healthy Baked Banana Doughnuts with Caramel Glaze
- Total Time: 32 minutes
- Yield: 12 doughnuts 1x
Description
Healthy baked banana doughnuts with caramel glaze: The ultimate easy dessert with a caramel glaze that is truly out of this world delicious. Kids and adults alike go crazy for these banana nutmeg doughnuts!
Ingredients
Banana Doughnuts
- 2 cups light spelt flour (all purpose should work, too)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- 1 large organic egg, at room temperature
- ¾ cup mashed ripe banana
- ½ cup unsweetened coconut yogurt, preferably at room temperature
- 2 tablespoons melted organic salted butter
- 2 teaspoons vanilla extract
- ¼ cup cane sugar (fair trade + organic if possible)
- ¼ cup brown sugar (faire trade + organic if possible)
Coconut Sugar Caramel
- 1 can of full fat coconut milk, refrigerated overnight so that the cream separates from the water
- 6 tablespoons coconut sugar
- 3 tablespoons nut or seed butter (I used sunflower)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Make the doughnuts: Lightly grease a doughnut pan with butter and preheat the oven to 350 F. (If you have two doughnut pans, grease both, as this recipe makes 12 doughnuts. Otherwise, just use one pan and bake six at a time.)
- In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt. In a large bowl, beat the egg. Add the mashed banana, coconut yogurt, melted butter, vanilla, cane sugar, and brown sugar. Whisk to combine.
- Add the dry ingredients to the wet ingredients and whisk to combine. Add some chocolate chips (up to ½ cup), if desired. Spoon the batter into the prepared doughnut pan, filling each well almost to the rim.
- Bake for 17 minutes, or until a toothpick comes out clean. Wait five minutes before removing doughnuts from the pan. Transfer to a wire rack to finish cooling. Repeat with the remaining batter, if you only have one doughnut pan.
- Make the coconut sugar caramel glaze: Open the can of coconut milk and scoop out ¾ cup of the hardened cream. Discard the water or save for another use. Combine this coconut cream and coconut sugar in a medium saucepan. Melt over medium-low heat, whisking occasionally, until totally uniform. Cook the sauce until small bubbles begin to form on the surface, just before it comes to a simmer. Remove from the heat and whisk in the nut or seed butter, vanilla, and a pinch of salt. Let cool for 20 minutes.
- Glaze the doughnuts: Dip each doughnut in the coconut sugar caramel and allow any excess to drip off. Place each glazed doughnut on a wire rack with a cookie sheet set underneath to catch excess glaze. Allow the glaze to firm up slightly before storing the doughnuts in an even layer in an airtight container. They keep at room temperature for a couple of days, but they are best enjoyed fresh.
Notes
I have not yet tested a vegan version, but you can probably make these doughnuts vegan by using a flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons of water) in place of the egg, and melted coconut oil in place of the butter.
Healthy baked banana doughnuts were inspired by this recipe.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
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