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.


Ummmm…Banana Bread Donuts


with Toasted Coconut Glaze.


Oh yes.


This is fancy adult birthday food.


Because birthday’s are about doing what you want.




For reaaaalz.


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

in my pajamas.


Toasted Coconut Banana Bread Donuts
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.
  • 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
  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!


Secret Recipe Club!

Happy Monday beautiful people!
Well, well, well, look what we have here. Another Secret Recipe Club reveal. O yes. This month I was super excited to find out that my secret blogger was Amy from Savvy Kitchen. Now, Amy is Italian, so you can imagine that I felt we could definitely be bff’s. After browsing some of her delicious recipes, I ironically didn’t settle on one of her delish Italian dishes, like Chicken Parmigiana, but instead went for something I have been really craving…donuts. O yes. When I read Amy’s recipe for Baked Apple Donuts, I knew that they were going to hit the spot, especially. Now, because my little celiac seester was in town on spring break this weekend, I decided to make the donuts gluten-free, and gosh-ness…they were out of this world.
I mean, really? You just can’t go wrong with a cinnamon sugar topping.
 Tip: mix it into softened butter…and boom! Out of this world!
Cinnamon sugar makes everything better.
Kid-sister approved!

Baked Apple Donuts (GF):

For the donuts:
1 c. almond flour
1 1/2 t. baking soda
1 t. ground nutmeg
1 t. ground cinnamon
1/2 c. coconut sugar
4 eggs
1 small apple, peeled, cored, and finely chopped

For the topping:
1/4 c. melted coconut oil
1/2 c. coconut sugar
1 t. cinnamon

1. Preheat the oven to 350 F. Place a cooling rack over a sheet of parchment paper.
2. Grease a donut pan.
3. Place the almond flour, baking soda, cinnamon, and nutmeg in a large mixing bowl, mix well.
4. In a separate mixing bowl, whisk together the eggs and coconut sugar.
5. Add the dry ingredients to the wet ingredients and mix well using a spatula.
6. Pour the batter into each donut cup, filling each 3/4 the way full.
7. Bake for 10-15 minutes.
8. While the donuts are baking, make the topping.
9. Melt the coconut oil in a bowl. Set aside.
10. Combine the coconut sugar and cinnamon on a flat plate and distribute evenly over the plate.
11. Take the donuts out of the oven, and using a knife, twirl it around the outer edge of each donut, until the donut comes out of the pan easily.
12. While the donuts are still hot, dip both sides in the coconut oil, then press both sides into the cinnamon sugar mixture, making sure to coat the donut well.
13. Place the donuts on the prepared cooling rack.

Makes 8 donuts.



Something happened. 

And it is entirely too magical for me to wrap my brain around. 

Remember that therapeutic shopping trip to Sur La Table that I took two days ago? We all know what went down there. Game face was on. Shopping occurred. I might have even asked the sales woman to give me a demo of their latest espresso machine, just so I could have a shot of the good stuff. Yes, that is correct. I do want to purchase a $1,000 espresso machine today, let’s me just see how good the actual espresso is. Sure. When I’m rich. 

Anyway, things were bought. Clearance. Gotta love it. I purchased my first donut pan. Yes, people. This is the something magical that I am referring to. Fresh, homemade donuts…in my kitchen…what the what? Best. investment. ever. $5.00. No biggie.

Look, Look! How easy is that?
I love me some frosted nails! Yummy!
Toasted Coconut makes everything better. 
Life can’t get any better
than this.

Donut Love.

Because donuts make the world go round’…that, and converse.
Chuck Love.

How do you like your Donuts? 

German Chocolate Donuts (Gluten-Free):

1/2 c. unsweetened cocoa powder
1/2 c. pecan meal (if you can’t find at the store, grind pecans into a fine meal using a food processor)
1 1/2 t. baking powder
1/2 c. granulated sugar
4 eggs

1. Preheat the oven to 350 F. 
2. In a large mixing bowl, whisk together the cocoa powder, pecan meal, and baking powder.
3. In a medium mixing bowl, whisk together the egg and sugar.
4. Add the dry ingredients to the wet ingredients and mix well using a spatula. 
5. Pour the batter into a 6-cup donut pan, filling each donut cup 3/4 full.
6. Bake for 10-15 minutes, or until a toothpick inserted into the donut comes out clean.
7. Take the donuts out of the oven, and using a knife, twirl it around the outer edge of each donut until the donut comes out of the pan easily.
8. Dunk the donut into the coconut glaze, shaking off any excess glaze. Then place one side of the donut face down onto the plate of toasted coconut. 
9. Place the donut on a cooling rack that has been placed over a baking sheet lined with parchment paper. This will prevent any drippy messes from occurring on your kitchen counter.
10. You can choose to omit the coconut and dunk the donut 2-3 times in the glaze, making sure to shake off any excess glaze in between each dunk and allowing the donut to sit on the cooling rack in between each dunk for a few minutes. 

Coconut Glaze:

2 c. powdered sugar
1/3 c. coconut milk

1. In a mixing bowl, combine the powdered sugar and coconut milk with a whisk until smooth.

Toasted Coconut:

1/2 c. unsweetened flaked coconut

1. Line a baking sheet with parchment paper. Spread coconut evenly on the prepared baking sheet and bake at 350 for 4 minutes or until slightly golden brown.
2. Place coconut in a bowl to cool.
3. Place toasted coconut on a flat plate for decorating the donuts.