These donuts had a “reel” moment on the gram over the last couple of months! They went viral a couple of times and with good reason, they’re delicious! I have been contemplating why banana bread was so popular over the pandemic and I think the answer is that it is comforting. It uses up old tired bananas and it is pretty much accessible to everyone. You can add all sorts of inclusions like chocolate, nuts, seeds, fruit, the list goes on. If you don’t have a donut pan yet, let this recipe be the sign that it’s finally time to buy one.
Donuts are fun to eat, even. more fun to decorate but can be tricky to get the right texture especially if you are gluten-free like we are. I have made donuts in the past that made great door stops but weren’t good for much else. For these I used a combination of gluten-free flour blend and coconut flour. I have had some major hits and major misses with coconut flour and the trick, I have found, is to use it sparingly. Coconut flour tends to expand when added and absorbs all the liquid. I TRIED making pancakes once with coconut flour and it turned into a hot mess very quickly.
The recipe is simple and easy to execute. You don’t need a piping bag (I had a love-hate relationship with those too😂) but I did find it easier to pipe the batter rather than spoon it into the pan. One more helpful trick is to buy yourself some good cooking spray. I loathe greasing anything but especially a donut pan. Some sprays will be better than others so find a good one, you can thank me later.
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