When I came back from my trip, I discovered an empty fridge and some bananas that had to be used soon, and that’s how this recipe came about. I and the little hands rolled up our sleeves and started adding and mixing the few ingredients we had available. The little hands had a single demand: “Let’s make donuts!” So, today, I’m sharing these tasty baked banana donuts with strawberry jam and no sugar or any sweetener, and of course no dairy. It just has 5 ingredients! They’re so tasty that as soon as the little hands had a taste, he ate 3, and of course, the batch had been devoured in just 2 days! Since I baked them in the oven, they can also become muffins. I’m also just giving some toppings ideas since I had no ingredients for icing. Let’s get on to the recipe!
What we will need
- Bananas. Of course, there are no banana donuts without bananas. It’s a smart way to use the bananas in your pantry that are too ripe. Remember that the riper they are, the sweeter they are.
- Eggs. We always prefer organic or free-roam eggs. If you have eggs from your own chickens or from your home village, even better.
- Olive oil. Yes, that’s right. Our banana donuts have no butter, only olive oil, which won’t even affect the flavor.
- Tahini. I used whole-grain tahini, but you can replace it with peanut butter or your favorite nut butter.
- Flour. The flour that I love and use often, as you might have noticed, is the emmer flour. You can use all-purpose flour, too. If you do, use the same quantity.
- Baking powder. You can skip it, but your donuts will be flatter.
- Sugar-free strawberry jam. Many jams can be found with no sweeteners but with fruit juices (like this one here that you can get for 10% off with the code LITTLEHANDS), but it’s incredibly easy to make your own strawberry jam. You’ll find the recipe here, for the sugar-free jam, which you can make with fresh or frozen fruit. Adding it to the donuts is optional but believe me, the result will be amazing, since it makes them sweeter and gives them the characteristic bite of strawberry, and you’re going to love it. You can find more jam recipes here.
- Silicone mold for the donuts.
Topping ideas
As I said, I had no choices or ingredients for the icing, since my fridge was empty, so I improvised a few easy solutions with what I already had, like:
- Peanut butter.
- Honey with cocoa.
- Our favorite puffed quinoa, which goes well with everything.
- You can also make your own topping or icing.
Tips
- The sugar-free donuts can be frozen and stored in the freezer for 3–4 months. Store them without toppings and put them on your own after they’re thawed and before serving.
- Add your toppings just before serving, and no sooner.
- Remove the donuts from their molds only after they’re completely cold.
- Temperature differs from oven to oven, so you should check how they’re being baked with a knife or a toothpick before you remove them from the oven. If the tool you used emerges dry, they’re ready.
- Don’t open the oven before 20 minutes have passed, or they won’t puff up.
- If you have metal donut trays, you’ll need to coat them in oil.
What if I don’t have donut trays or molds?
No problem! Make banana muffins in muffin silicone trays. I tried to bake some muffins, too, and they were ready at about the same time, though you should make sure before removing them.
How the little hands can help
- Older children can weigh the ingredients while younger children need to be given the ingredients already weighed so that they can add them.
- They can smash the banana and mix the ingredients.
- Give them a spoon and let them move the mixture to the silicone trays.
- Give them topping choices. Leave the available ingredients in front of them so that they can serve their banana donuts however they like them, and allow them to improvise!
Our elephant bamboo bamboo plate can be found here with a 10% discount with no customs costs. Read more about our favorite plates here.
Do you want more recipes?
Preheat the oven at 180°C, set to fan.
In a mixing bowl, smash the bananas with a fork until they’re pureed.
Add the eggs and mix with the whisk.
Continue by adding the olive oil and the tahini and mix again.
Mix the flour, the baking powder, and the cinnamon and then add them, mixing with the whisk.
Finally, add the jam and mix 2–3 times with soft movements.
Move the mixture to the silicone donut tray with a spoon (2 Tbsp. for each donut, or depending on your mold size).
Move the tray to the oven, in the middle rack, and bake for 20 minutes, or until a toothpick emerges clean from a donut.
When they’re ready, remove them from the oven and let them cool completely before removing from the tray.
Serve with the topping of your choice.
Ingredients
Directions
Preheat the oven at 180°C, set to fan.
In a mixing bowl, smash the bananas with a fork until they’re pureed.
Add the eggs and mix with the whisk.
Continue by adding the olive oil and the tahini and mix again.
Mix the flour, the baking powder, and the cinnamon and then add them, mixing with the whisk.
Finally, add the jam and mix 2–3 times with soft movements.
Move the mixture to the silicone donut tray with a spoon (2 Tbsp. for each donut, or depending on your mold size).
Move the tray to the oven, in the middle rack, and bake for 20 minutes, or until a toothpick emerges clean from a donut.
When they’re ready, remove them from the oven and let them cool completely before removing from the tray.
Serve with the topping of your choice.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
