Gluten free banana bread donuts are topped with ice cream, chocolate ganache, strawberry sauce and coconut whipped cream for a fun take on a classic dessert!
Happy National Strawberry Sundae Day!
I didn’t really make you a STRAWBERRY sundae, but I made a sundae…and it has strawberries on it.
So, let’s go with it kay? Great.
Ever since I made those Almond Joy Donuts last week, I have been in lurrrveee with my donut pan.
I even pondered making chicken donuts for dinner one day.
But, I can’t confirm or deny if that ponder-age is fact or fiction. I’ll leave that up to your decision making minds.
Remember how we ate Banana Bread about a zillion years ago because Mr. FFF LOVES the stuff? Well, he also really likes donuts.
You see where this is going.
So, I made Banana Bread Donuts
You saw that coming a mile away didn’t you? You smarty pants peeps.
But, then, I was looking at the hole in the middle of the donut. It looked like so –>
A sad donut is not a happy thing in my books.
So, I filled it with ice cream because, I don’t care who you are, ice-cream makes you smile.
Unless, you’re lactose intolerant. Sorry Shashi!
Back to donuts.
Basically, these are like banana splits x 1 million with a sprinkle of extra-cute and great for kids!
I mean, I don’t have any kids so I wouldn’t really know…but it does look like a child took these photos.
Let’s talk about that for a second.
I almost didn’t share these with you because this shoot was a NIGHTMARE.
Shooting ice cream in front of a window when it’s 100 degrees outside? BAD IDEA ALWAYS.
So, the ice cream melted in about .000000059 second and looked like a total mess and I cried.
But, then I ate the messed up donut sundaes and was happy again.
And then I decided that you needed to eat them too, even if it looks like my imaginary child that I don’t have (obviously, because it’s imaginary) took the pictures.
Wow, that sentence was a mouthful of words and lack of punctuation.
Now, change that into a mouth of Banana Split Donut Splits.
- For the coconut whip:
- ½ a 13 oz CanFull fat coconut milk(that has been refrigerated overnight)
- 2 1/2 Tbsp Sifted powdered sugar, divided
- For the Donut:
- 1/4 Cup + 2 Tbsp Coconut flour, sifted (37g)
- ¼ tsp Baking soda
- ½ tsp Baking powder
- 1/4 tsp Salt
- ¾ tsp Cinnamon
- 3 Tbsp +1 tsp Honey
- 2 Tbsp Coconut oil, melted
- ½ tsp Vanilla extract
- 2 Eggs
- ½ tsp Apple cider vinegar
- 2 Large bananas, mashed (about 1 cup)
- For the ganache:
- ¼ Cup Full fat coconut milk (or heavy cream)
- ½ Tbsp – 1 Tbsp Honey, to taste **
- 3.5 Oz Semi sweet chocolate, chopped
- For the strawberry sauce:
- 2 cups Fresh strawberries, roughly chopped (250 g)
- 2 Tbsp Granulated Sugar
- Vanilla Frozen yogurt (or ice cream) of choice.
- Peanuts, for garnish (optional)
- To make the coconut whip:
- Take the chilled coconut milk out of the fridge and turn upside down. Pour out the coconut water from the top.
- Transfer half of thick cream to a large bowl and beat with the sifted powdered sugar, using an electric hand mixer, until light and fluffy, about 3-4 minutes. Place in the refrigerator to firm up while you make the donuts.
- Preheat your oven to 350 degrees and spray adonut panwith cooking spray.*
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, beat together the honey, coconut oil, vanilla extract, eggs apple cider vinegar and mashed banana until well combined. The mixture will be a little bit chunky due to the bananas.
- Fill each compartment of the donut pan about ¾ of the way full (you can also spoon the mixture into a Ziploc bag with the corner cut off, and pipe it in to make it less messy!) Let the donuts stand for 10 minutes so the coconut flour can begin absorbing the moisture.
- Bake until golden brown, and toothpick inserted into a donut comes out clean, about 20 minutes. Let cool slightly in the pan before transferring to a rack to finish cooling.
- To make the ganache:
- While the donuts are baking heat the coconut milk and honey** on high heat in a medium sauce pan, until they just about boil.
- Take the coconut milk off the heat and add in the chopped chocolate. Let the chocolate stand for 30 seconds and then whisk until it’s well melted and the sauce is smooth and creamy.
- To make the strawberry sauce:
- Also while the donuts bake, combine the strawberries and sugar in a large pan on medium heat. Cook until the strawberries begin to soften, about 5-6 minutes, stirring occasionally.
- Once the strawberries are soft, slightly mash with a fork. Don't mash too much, as you want some texture.
- Boil an additional 5-7 minutes, until the sauce reduces and slightly thickens.
- To assemble:
- Pour the chocolate ganache into a large, shallow plate and dunk the top of each donut into it.
- Put the donut on a plate, fill the center with frozen yogurt and top with strawberry sauce and peanuts (if using.)
** Start by using ½ Tbsp of honey and then taste the ganache once the chocolate is whisked in. If you like a sweeter chocolate, you can whisk in some more honey while the ganache is fresh and warm.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more sweet treats?
Other banana bread donut creations from around the web:
Baked Banana Bread Donuts with Browned Butter Glaze – What’s Cooking With Ruthie
Paleo Banana Bread Donuts – Lexi’s Clean Kitchen
Banana Bread Cinnamon Chip Donuts – Barbara Bakes
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