This banana bread from Chocolate-Covered Katie is moist and has just the right amount of sweetness even without the frosting. I use a mini muffin pan with liners and they come out perfectly every time. I even made them with frosting and brought them into school for my son’s birthday. You will not be disappointed.
- 2 cups spelt flour (or white, or Arrowhead Mills gf works)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/4 cup oil, plus 2 tbsp milk of choice (If you prefer fat-free doughnuts, omit oil and increase milk to 1/3 cup.)
- 1 and 1/2 tsp pure vanilla extract
- 1/2 cup agave or pure maple syrup
- 1 and 1/2 tbsp lemon juice
- 1 stevia packet (or 1 tbsp more agave or other sweetener)
- 2 cups tightly-packed, mashed banana (measured after mashing)
- optional: chocolate chips, walnuts, or shredded coconut
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) If you have a doughnut pan, grease and pour in batter. If you don’t have a doughnut pan, you can make this recipe into muffins by using a muffin pan. Cook 30-35 minutes, or less if using a mini doughnut pan. I think the recipe yields about 14 doughnuts. I made 6 big doughnuts, two muffins, and quite a few mini doughnuts, because my doughnut pan wasn’t big enough for all the batter!
Recipe and photo courtesy of Chocolate-Covered Katie.