Hello, there! Yes, I’m looking at you. You probably don’t recognize me because I’ve been gone for so long. I could give a plethora of excuses (great, now I feel like watching The Three Amigos), but what does it matter? I got busy. I got lazy. I got distracted. All are true, but I should have squeezed in a little time to my dear friend, the blog.
I’ve been playing around in the kitchen and I somehow created a great vegan banana doughnut. Now, I’ve never created a doughnut recipe by myself before—not to mention a vegan one—so I used this wonderful recipe from Chocolate Covered Katie as inspiration. I’d like to say, if you have a minute, check out her site. She has some really amazing recipes there and it’s just a great blog overall.
Why banana doughnuts, you ask? Well, I had four very ripe naners in my fruit bowl and a little baby doughnut maker in my cabinet just aching to be used. Done and done.
4 ripe bananas, mashed all up
¼ cup of soy milk (though you could use any type and it would be fine)
2 Tbsp. canola oil
2 teaspoons vanilla
Juice of 1 lemon
2 cups flour
1 teaspoon cinnamon (adjust to your tastes, but I like cinnamon)
4-6 Tablespoons of brown sugar (I used 4 and I thought it was plenty sweet)
1 teaspoon baking soda
¾ teaspoon baking powder
Mix all of the wet ingredients together and set aside. Then mix together all dry ingredients. Introduce the wet to the dry. It will probably go something like this:
You (to the wet ingredients): Haaaaave you met dry?
Then you mix it up and everyone is happy.
Drop a few tablespoons of batter in the preheated baby doughnut pan. It’s basically a fancy waffle iron, but who’s complaining 😉 When the doughnut maker says the doughnuts are done, pop ‘em out and let them cool before devouring.
My whole family enjoyed this recipe. They taste a lot like banana bread, but you can wear them as either rings on your fingers or as goggles—just like my toddler did!
I hope you enjoy the recipe! It’s good to be back! J