prep time: 20 minutes // cook time: 15 minutes // TOTAL TIME: 35 minutes
- 1/2 cup almond flour
- 1 1/4 cup gluten-free flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xantham gum
- 1/2 tsp. blood orange zest
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut sugar
- 2 large eggs
- 1 3/4 cups mashed overripe bananas ( about three large )
- coconut oil spray
- pinch of salt
- 1 bar of 70% dark chocolate – 3.5 oz
- Fine strips of peel from 1 blood orange, making sure to remove all the white pith for the donut topping.
- Preheat oven to 400 degrees.
- In a large mixing bowl whisk together gluten-free flour, almond flour baking powder, baking soda, xantham gum and salt.
- In a separate large mixing bowl, use a hand or stand mixer to whip together butter and coconut sugar until cream and fluffy.
- Mix in eggs one at a time into the butter mixture, until well combined.
- Add mashed bananas and orange zest to the butter mixture, mixing until well combined.
- Slowly add the dry ingredients to the butter mixture until well blended.
- Pour the batter into a gallon-size, freezer bag.
- Snip of a small corner of the freezer bag, creating a piping bag that will help you easily squeeze the batter into a donut pan.
- Generously spray your donut pan with coconut oil.
- Fill each donut 3/4 of the way to the top.
- Bake for about 6 minutes or until a knife or toothpick inserted comes out clean.
- Allow the donuts to cool slightly before you add the topping.
- While the donuts are cooling, add the chocolate to a glass bowl and place the bowl over a small pot with a cup of water. Heat the water on low until it simmers, gently warming and melting the chocolate.
- Once the chocolate is fully melted, dip the donuts one at a time and place on a cooling rack to dry.
- Sprinkle the chocolate covered donuts with thinly sliced orange peel.
- I used a 3″ donut pan, however any size will work as long as you adjust the cooking time accordingly.
- Store the donuts in an airtight container.