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Vegan Cashew Banana Bread Donuts

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Vegan Cashew Banana Bread Donuts
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 8 mins
  • Total Time: 38 mins
  • Yield: 8 donuts 1x
  • Category: Desserts
  • Cuisine: Vegan

Entirely vegan and guilt-free, these skinny banana bread donuts are topped with a delicious roasted cashew frosting. It’s heaven at first bite!

Ingredients

Scale

For the banana bread donuts:

  • 1 1/2 cups (170g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 1/4 cup (50g) sugar
  • 1/4 cup (50g) coconut sugar (or brown sugar)
  • 3 Tablespoons melted coconut
  • 3 Tablespoons (45ml) water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the cashew frosting:

  • 2 cups (75g) raw cashews*
  • 1 pinch salt
  • 1 Tablespoon coconut oil
  • 2 Tablespoon (30 ml) maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 cup (60 ml) almond milk

Instructions

For the banana bread donuts:

  1. Preheat the oven to 400°F (200°C), and grease a donut pan with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a shallow dish, mash the banana with a fork. Add both sugars, oil, water, vanilla, cinnamon and nutmeg to the banana and mix well.
  4. Pour the banana mixture into the flour mixture and stir until it’s just combined (do not overmix).
  5. Transfer the dough into a piping bag and fill each donut cavity about ¾ full.
  6. Bake for about 8-9 minutes. Allow the donuts to cool for 5 minutes in the pan, then transfer to a cooling rack and let cool completely.

For the cashew frosting:

  1. Line a baking tray with parchment paper.
  2. Display the cashews on the baking sheet, and sprinkle sea salt over. Place in the oven and toast them until they are slightly golden, stirring often.
  3. Transfer the cashews to a high-speed blender, and blend with coconut oil on low speed for 8-10 minutes or until creamy, scraping down the sides with a spatula as necessary.
  4. Pour in maple syrup, add in the spices, and blend for another minute.
  5. Pour in the almond milk and stir carefully with a rubber spatula until combined.
  6. Transfer the frosting into a piping bag and top each cooled banana bread donut with the cashew frosting. Decorate with crushed nuts (cashews, almonds) and enjoy!

Notes

* For a quicker version, you can use cashew butter directly.

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https://www.delscookingtwist.com/vegan-cashew-banana-bread-donuts/