What sounds more comforting than warm, homemade banana bread, straight from the oven? How about banana bread doughnuts. How about banana bread doughnuts dipped into a maple-sweetened hemp heart glaze? I’m sorry if you are drooling on your keyboard, but also, sorry not sorry. These are the best! They didn’t last more than a few hours over here.
These doughnuts are a wonderful use for those overripe bananas you have sitting on the counter. Bake these babies up for the perfect weekend breakfast, or make them ahead and you have the perfect on-the-go breakfast for this busy work day mornings. They aren’t sickeningly sweet, most of the sweetness coming from the bananas, the little bit of coconut sugar and of course, the beautiful, glossy maple hemp heart glaze.
Despite being a sweet breakfast treat, I love that these baked doughnuts bring the plant-based protein along with essential fatty acids. Per a 30 gram serving of Manitoba Harvest Hemp Hearts, (approx. 2 heaping tablespoons) you get 10 grams of protein and 10 grams of Omega 3+6s. That’s more than a comparable serving size of both flax and chia seeds. The hemp hearts make an appearance inside the doughnuts, bringing a nice little crunch, plus they come together with a little maple syrup and coconut oil to make a luscious, silky glaze. Plus a sprinkle on top, for good measure.
While I consume very little grains, I have found the combination of almond flour with buckwheat flour (I use sprouted buckwheat flour) to bring the best texture. A delicate cake crumb. It’s got the right amount of chew rather than the soggy sponge that almond flour baked goods can often have.
[print_this]Banana Bread Gluten-free Doughnuts with Maple Hemp Heart Glaze {Gluten-free*, Dairy-free}
makes approx 8-10 doughnuts – this is the pan I use
- 1/2 cup blanched almond flour
- 1/2 cup sprouted buckwheat flour (regular buckwheat flour will also work)
- 1/4 cup coconut sugar
- 1/4 cup Manitoba Harvest Organic Hemp Hearts
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon of salt
- 3 large pasture-raised eggs
- 1/2 cup smashed organic banana, about 2 small bananas
- 1/4 cup coconut oil or unsalted grass-fed butter, melted
- 1/2 teaspoon of vanilla extract
For Topping:
- Additional Manitoba Harvest Organic Hemp Hearts
- Mini Chocolate Chips
Maple Hemp Heart Glaze
- 1/2 cup Manitoba Harvest Organic Hemp Hearts
- 1 tablespoon coconut oil
- 1/4 cup maple syrup
- a few tablespoons to 1/4 cup water
- pinch of sea salt
Preheat the oven to 350º F. Lightly grease your donut pan with just a bit of coconut oil.
In a large mixing bowl, combine the flours, coconut sugar, hemp hearts, baking powder and baking soda, cinnamon, nutmeg and salt, stir until well blended. In a medium sized bowl, whisk together the eggs, mashed banana, coconut oil and vanilla extract.
Add the wet ingredients to the dry mixture and mix very well by hand or with a mixer. Make sure it is well combined. I find that piping the batter into the pan is easiest. I just fill a gallon-sized freezer bag with the batter and seal it off, then I cut a very small hole at one of the corners and use it like a piping bag, it makes it so easy to fill the donut pan. You could also carefully spoon the mixture into the pan. Fill your donut pan about 3/4 of the way full.
Bake for about 15-17 minutes, or until a toothpick comes out clean.
While the doughnuts bake, make the glaze. Add the hemp hearts, coconut oil, maple syrup and sea salt to the pitcher of your high speed blender. Begin blending and slowly add in water, a little at a time. You want the glaze to be glossy, smooth and creamy. Add enough water to get the right consistency.
Once cooled, dip the doughnuts into the Maple Hemp Heart Glaze, top with hemp hearts or mini chocolate chips. Enjoy!
NOTE: While Manitoba Harvest Hemp Hearts are gluten-free, there is always the risk of cross contamination during farming. More here.
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14 Responses
I absolutely LOVE these banana bread doughnuts! And the fact that these are doughnuts I can actually eat!!! These looks really yummy and I am super curious about those hemp hearts!
This recipe says add in honey but I don’t see any listed in the ingredients!! I’m making this right now and don’t know how much honey to add! Help!!
Oooh good catch, glad I am at my computer right now too. That was a mistake/typo, no honey in the recipe. I removed that. thank you.
Beth,
Thanks for the quick response but I was making them and added in a few squirts of honey and my other Change was instead of using bananas I had ripe persimmons that I wanted to use and put them in the recipe instead of the bananas. I also didn’t have hemp seeds and used pepitas instead. My husband likes them a lot. Thank, Judy
That’s so wonderful to hear that they stood up to so many substitutions, that makes me happy. I love the idea of the persimmons in there, how perfect. You have to try then with the bananas and hemp seeds next time, they are incredible!! Thanks for sharing. xo
Ah! These look amazing! I have been wanting to try sprouted buckwheat flour for baking. I had some baked goods a while back that had it and noticed the texture was amazing.
Can’t wait to try these! Pretty obsessed with banana anything these days!
Ooh, I love everything about this recipe!! These doughnuts look amazing. And maple hemp glaze?! Genius!! <3
Wow, banana bread donuts – yes, please!
I really want to try these as I don’t like overly sweet things for breakfast and they sound so yummy, but I’m wary of the hemp hearts. I have celiac disease and am sensitive to tiny amounts of gluten so after reading the statement from Manitoba Harvest I am unsure whether these would be a safe food for me. You say that you are gluten free, have you ever had a problem with the hemp hearts and do you trust them to be actually gluten free ?
Hi there Cara
first off, I have never been sensitive to cross contamination, I have to be honest about that, but I cannot consume gluten at all and I have never gotten sick eating their hemp hearts and I eat them often. Their concern is in the fields, stray grains, flying by and entering into the hemp heart cultivation process. Speaking from my own personal thoughts, the chances are low and the amount would be too, but that said, they have to cover their tracks and be very transparent about any and all possible contaminants. I know other celiacs who consume their products and do not have reactions. I trust that they are gluten-free and safe, but I also don’t have to be concerned about the random stray grains, thankfully. I know I am lucky.
All that being said, this is very much a personal choice, you know your body and you know what’s right for you. I hope that helps a little bit and doesn’t confuse you even more.
Thanks for the answer. Knowing that other celiacs eat them safely is helpful. Cross contamination has been a problem for me in the past, I do have to avoid anything processed on shared equipment, but it sounds like they are careful with their processing and that cross contamination would be a very remote chance with the hemp hearts.
Cara, try using Pepitas/Pumpkin seeds like I did, they are gluten free.
Hi Beth,
I don’t have a doughnut pan. Can I make this in a cake pan instead?
I haven’t tested it that way, so I cannot say. You might want to try it as muffins, instead.