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Gluten Free Banana Bread Donut Sundaes {Low Fat + Super Simple}

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 ice cream dessert!

Course Dessert
Cuisine American
Keyword frozen desserts, gluten free banana bread, gluten free desserts, low fat desserts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Taylor

Ingredients

  • For the coconut whip:
  • 1/2 oz a 13 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)
  • 1/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Cinnamon
  • 3 Tbsp +1 tsp Honey
  • 2 Tbsp Coconut oil melted
  • 1/2 tsp Vanilla extract
  • 2 Eggs
  • 1/2 tsp Apple cider vinegar
  • 2 cup Large bananas mashed (about 1 )
  • For the ganache:
  • 1/4 Cup Full fat coconut milk or heavy cream
  • 1/2 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 of choice. or ice cream
  • Peanuts for garnish (optional)

Instructions

  1. To make the coconut whip:
  2. Take the chilled coconut milk out of the fridge and turn upside down. Pour out the coconut water from the top.
  3. 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.
  4. Preheat your oven to 350 degrees and spray adonut panwith cooking spray.*
  5. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, salt and cinnamon. Set aside.
  6. 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.
  7. Fill each compartment of the donut pan about 3/4 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.
  8. 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.
  9. To make the ganache:
  10. While the donuts are baking heat the coconut milk and honey** on high heat in a medium sauce pan, until they just about boil.
  11. 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.
  12. To make the strawberry sauce:
  13. 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.
  14. Once the strawberries are soft, slightly mash with a fork. Don't mash too much, as you want some texture.
  15. Boil an additional 5-7 minutes, until the sauce reduces and slightly thickens.
  16. To assemble:
  17. Pour the chocolate ganache into a large, shallow plate and dunk the top of each donut into it.
  18. Put the donut on a plate, fill the center with frozen yogurt and top with strawberry sauce and peanuts (if using.)
  19. DEVOUR

Recipe Notes

spray pan really well as donuts stick easily
* Start by using 1/2 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.