Elvis Presley was famous for loving the awesome combo of banana and peanut butter. He also loved to throw bacon in the mix, but we'll skip the bacon and replace it with chocolate and bourbon instead to make a vegan baked doughnut that Elvis would be proud of.
Baked Elvis Doughnuts [Vegan]
- 1/2 of a large banana
- 1/4 cup non-dairy yogurt
- 1 1/2 teaspoon vanilla-infused bourbon
- 2 tablespoons coconut oil, melted
- 1/4 cup almond milk
- 1/3 cup coconut sugar (or brown sugar)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon baking powder, aluminum-free
- 1 cup whole-wheat pastry flour*
- 1-2 tablespoon coconut oil, melted
- 1/3 cup carob or unsweetened cocoa powder (I use a blend of dark and regular cocoa)
- 4-5 tablespoons pure maple syrup, at room temperature
- Pinch of sea salt
- Pinch of cinnamon
- Preheat the oven to 350°F. Grease a doughnut pan with coconut oil or organic shortening.
- In a small bowl combine the dry ingredients: flour, baking powder, baking soda, and nutmeg. Set aside.
- In a large mixing bowl, cream the banana, yogurt, vanilla, coconut oil, almond milk, and sugar. You want to mix this until everything is smooth, including the banana. Slowly incorporate the dry ingredients. You don't want to over mix the batter; it should be pretty thick at this point.
- Spoon or pipe the batter into your prepared doughnut pan. I used a piping bag, but you can use a sandwich bag with a hole cut in it. Both work! I got seven doughnuts from this recipe, but I would estimate you could get 6-8 medium-sized doughnuts.
- Bake the doughnuts for about 13 minutes. Once they're done, allow them to cool in the pan for at least five minutes.
- Combine the ingredients and stir. It should thicken up nicely. If your mixture "curdles," I have a feeling that your coconut oil was melted, while your maple syrup may have been cold. You can eliminate this problem by heating them both together.
- Dip each doughnut in the glaze and then in some crushed peanuts.