Recipe Intro From feedfeed
1 cup gf baking blend (I use @bobsredwill 1 to 1, or @cup4cup) (or multigrain pastry flour)
1 cup gf oat flour
1/4 cup buckwheat flour
1/4 cup flax meal
1/4 cup teff (Substitute or switch up grain blend as you like)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 eggs (room temperature)
3/4 cup turbinado sugar
1/2 cup sunflower seed oil
6-7 (depending on size) mashed overripe bananas (really overripe, more than freckled, like black)
1 tsp vanilla
1 tsp cinnamon
Preheat oven to 350F.
Cream egg and sugar until light and creamy. Slowly add oil and continue beating. Reduce speed and add mashed bananas, vanilla and cinnamon. Set beater on low, and add flour mixture about 1 cup at a time until just combined. Do not over mix. Add to baking pan, and bake (this will make several rounds of donuts) approximately 12 minutes (time will vary depending on the size of the donut shape in the pan) until edges are deep golden brown.
For the chocolate sauce- over low heat, combine 1/4 c good quality cocoa powder with 1-2 Tbs virgin coconut oil. Stir until dissolved and fully combined. Add maple syrup to taste (about 1-2 Tbs)
Dip donuts add sprinkles (or not) and allow to set.
This recipe normally yields 2 loaves of banana bread. If this is what you prefer, bake for about 1 hour, or until a toothpick comes out clean.