Tuesday, December 10, 2013

Banana, Chocolate & Walnut Donut - Chunky Monkey
























Chunky Monkey Donut
Banana, Walnut and Chocolate
When I ate Ben and Jerry's ice cream Chunky Monkey was my favorite. I loved the creaminess of the banana ice cream and the surprise and bite of nuts and chocolate. So when I was at the market the other day, older spotted bananas were being tossed out and replaced with slightly not ready to eat green ones, I nabbed some of the spotted ones out of the cardboard box while the stock boy looked in surprise, and with a reply I stated, great for baking.  I’ve mentioned the great use of older bananas to this market before suggesting maybe they shouldn’t throw them out and instead separate them with a sign reading “great for baking” but they won’t. Two days later the bananas sat in my kitchen and continued to spot, the older they get the sweeter they’ll taste, perfect for my donut!

So here’s my version of chunky monkey as a donut using mashed bananas, chocolate glaze, toasted walnuts, and shaved chocolate.

Enjoy!

bake 350 for 25-26 minutes

Ingredients for Baked Donuts
¾ cup all purpose flour
¾ cup whole wheat pastry flour
1 tsp baking powder
½ tsp fine sea salt
½ tsp baking soda
1/2 cup fine ground organic evaporated can sugar or unrefined brown sugar
1 tsp cinnamon
¼ tsp fresh ground nutmeg
1/3 cup organic coconut oil melted or organic cold pressed olive oil
1 cup mashed very ripe babnanas
2/3 cup coconut or almond milk – I used So Delicious original coconut
2 tsp vinegar
1 1/2 tsp pure vanilla extract

Before you mix the ingredients lightly oil two donut pans

Notes: only use very ripe bananas and mash well. I grind my sugar to a powder using spice grinder

Preheat oven to 350 rack in middle

Instruction
1. In a medium bowl combine the coconut milk and vinegar set aside. If using coconut milk the mixture will look clumpy like buttermilk this is ok.

2. Mash the bananas, measure 1 cup and place in medium bowl, add the vanilla extract and set aside

3. Use a large sifter and place it over a large bowl - combine the flours, baking soda, sea salt, baking powder, sugar, cinnamon and nutmeg. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter.

4. Add the coconut milk mixture to the bananas and mix very well, add the coconut oil and mix well again. Add this to the dry ingredients using a large spoon or whisk, mix until combined, do not over mix.
4. Using a spoon and quickly add mixture to the donut pans you may need to use your clean finger to spread it evenly, bake on the middle rack for 26 minutes.
5. When done let the donuts cool in the pan for 5 minutes on a wire wrack. Then carefully take out of the pan by flipping over onto the rack and continue cooling.
Must be cool before adding the glaze

Chocolate Glaze
½ cup organic powder sugar
2 tbsp organic cocoa
1 tbsp + 2tsp non dairy milk - I used coconut So Delicious 
½ tsp pure vanilla extract

Instruction
1. Sift the powdered sugar and cocoa in a small bowl then combine milk and vanilla for a thick but easy to dribble consistency

2. Glaze donut using a spoon holding the donut over the bowl and working back and forth, add your toppings after each donut is glazed so toppings will stick

Toppings
Toasted walnuts at 350 for 6 minutes - chopped

Chocolate Sprinkle
I used organic fair trade 72% chocolate bar and shaved it with peeler directly on the donut.

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