Hawaiian Donuts (Paleo)
Look, the name's a mouthful. So is this donut. A MOUTHFUL OF DELICIOUSNESS! They're soft, they're sweet, they're fluffy and light...and they're [moderately] healthy. I mean, they don't have any refined sugars or gluten, so they're better than your average glazed or jelly-filled, and equally as delicious.
I've been working on this one for a while because I wanted the recipe to be perfect for you guys. Lucky for me, I could riff on banana bread for ever. I've done chocolatey. I've done added zucchini. I've done straight up banana. This iteration might take the cake (donut).
Full disclosure: I've never been to Hawaii. My family went once...without me. Yep, that's right. My family flew from Seattle to Hawaii, stayed in a beautiful placed, took a helicopter tour over a volcano, burnt their skin silly on the beaches, and then FORGOT TO EVEN BRING ME A PRESENT BACK. Not even a measly bathing suit, lava rock, or can of SPAM. Instead, they bought me two pineapples IN THE AIRPORT (because they forgot about me the whole time because they were having too much fun without me) and then shipped them to me in the middle of Connecticut in February. Aaaaand just so you get the full picture, I lived in a dorm, with zero access to a sharp enough knife to slice said pineapples. So they just sat there, unloved, just like me, as a reminder of how much fun my family had without me. I'm trying to get over it 10 years later (I can hold a grudge).
I gave the donuts this name not because they invoke beautiful family memories of Hawaii, but because they have toasted coconut and macadamia nuts in them, which I assume are both products of the great state of Hawaii. They are sweet and cakey, but don't leave a pit of heavy feeling in your stomach. I think they're the perfect brunch indulgence, plus they'll make your kitchen smell DIVINE. You'll need a donut pan (this one). This recipe makes about 9 donuts. If you don't have one, I bet you could make it in to a loaf or muffins with zero adjustments, but I haven't tried it.
What You'll Need:
- 4 very ripe bananas
- 3 large eggs
- 1/2 cup coconut syrup
- 2 TBSP coconut milk
- 3 TBSP ghee
- 1 cup almond flour
- 1/2 cup coconut flour
- 3/4 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- coconut oil to grease the donut pan
- 1/2 cup shredded coconut, toasted
- 1/2 cup macadamia nuts, crushed into small pieces
What I Did:
- Preheat your oven to 350. Crush your macadamia nuts using a food processor if you're feeling fancy, or a ziplock bag and a metal spoon if you're not.
- Toast your shredded coconut on a baking pan in the oven for about 5 minutes. It will begin to turn brown. Be sure to keep a careful eye on this because it burns very quickly.
- Mash your bananas in a medium bowl. If you like your banana bread totally smooth, mash them using a food processor. If you like banana chunks, go for a fork.
- Add eggs, vanilla, coconut syrup, ghee, and coconut milk to your bananas. DON'T SKIP THE COCONUT MILK. This tiny little bit changes the sweetness drastically.In another bowl, combine flours, baking powder, cinnamon, and salt.
- Carefully fold in banana mixture to the flour mixture. Then, add the toasted coconut and crushed macadamias. Fold the dough over until incorporated.
- Grease your donut pan with coconut oil. Add one big spoonful and a half to each donut shape in your pan.
- Bake for 12 minutes on the middle rack of your oven.When they are done baking, do not touch them right away. They will be quite delicate, so it is imperative that you be patient and let them sit. (This will be very difficult for you because they will smell delicious and you'll be hungry by this point. Trust me. Waiting=donuts. Not Waiting=burnt mouth + donut crumbs, which while delicious is significantly less fun.)