Toasted Coconut Banana Bread Donuts

On Saturday a mariachi band sang Happy Birthday to me.

I celebrate my birthday every year with Mexican food.

I’m pretty sure if I could have an I.V. with Mexican food stuck in me…I wouldn’t hesitate to be all about that!

Today is mahhhhh real birthday, and even though I’m not 21 (like the mariachi’s assumed), I’m 27 and I feel great about it!

I love my birthday month.

I can always count on my birthday landing in the same week as the Grammy’s and purchasing my favorite Reese’s PB Cups in heart Shape form because Valentine’s Day is in the same week.

It’s a birthday fest!

On a side note: I usually get frustrated watching the Grammy’s and start yelling obscenities at the television like, “Really!? That’s not freaking music!”

My dad would always make me birthday pancakes when I was little, but since he’s not here, and it’s just not the same, I’ve made myself some birthday donuts.

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Ummmm…Banana Bread Donuts

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with Toasted Coconut Glaze.

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Oh yes.

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This is fancy adult birthday food.

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Because birthday’s are about doing what you want.

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Duh.

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For reaaaalz.

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I’m getting a massage today and tonight I will be eating a rotisserie chicken, birthday cake, and watching The Bachelor…

in my pajamas.

BEST BIRTHDAY EVER!

Toasted Coconut Banana Bread Donuts
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fluffy, baked donuts with sweet bananas, topped w/ a toasted coconut butter glaze. Gluten-free, paleo, nut-free, refined sugar-free.
Ingredients
  • 2 c. unsweetened, shredded coconut flakes, toasted
  • 1 large, very ripe banana, mashed
  • ½ c. granulated stevia
  • 3 large eggs
  • 1 tsp. date puree or unsweetened apple sauce
  • ½ t. pure vanilla extract
  • 5 T. coconut flour
  • 1 t. ground cinnamon
  • ¼ t. baking soda
Instructions
  1. Preheat the oven to 350 degrees F. Grease a donut pan with cooking spray.
  2. Place 1½ cups of the toasted coconut in a large food processor and process until a smooth, creamy, coconut butter forms. The consistency will be pretty drippy. This takes about 4-5 minutes. Scrape down the sides of the bowl as you go.
  3. This is going to be your glaze. Reserve the remaining ½ c. of toasted coconut for topping.
  4. In a large mixing bowl, combine the banana, stevia, eggs, date puree, and vanilla until smooth.
  5. Stir in the coconut flour, cinnamon, and baking soda until combined.
  6. Pour the dough into each donut pan cup.
  7. Bake for 15-18 minutes, or until the donuts have risen and are slightly golden.
  8. Let cool slightly.
  9. Dip the top of each donut into the glaze and cover with toasted coconut.
  10. Enjoy!

MANGIA!!!

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