Banana Coconut Mini Donuts

On Friday night for dinner I had 1/2 a leftover chile relleno and 4 of these.

Yes, I said 4.

Don’t look at me like that.

Now do you see why?

These are itty-bitty and perfect for popping in your mouth one after another.

I made them using this, a birthday gift (thanks Ben & Amanda!)

Banana Coconut Donuts very slight adapted from Bakingdom

for 3 dozen mini-donuts

Ingredients:

• 2 very ripe bananas
• 2 T buttermilk
• 1 t vanilla extract
• 1 c cake flour
• 1/2 t baking soda
• 1/4 t baking powder
• 6 T coconut spread, at room temperature
• 1/2 c sugar
• 1 egg, at room temperature
• 1/4 cup unsweetened coconut

Mash bananas and add in buttermilk and vanilla. Stir and set aside. In another bowl combine flour, baking soda and baking powder, set aside. In another bowl, beat together coconut spread and sugar until fluffy. Add egg, mix until combined. Add some of the flour mixture to the coconut spread/sugar mixture until combined, add some of the banana mixture. Alternate adding flour and banana mixtures until it’s all combined. Gently stir in coconut at end.

Place mixture in a ziploc bag (cup the end off) and pipe into preheated donut maker*. Cook until golden in color, about 7 minutes.

*Alternately preheat oven to 350, pipe donut mixture into well-greased donut pan. Cook for about 10 minutes or until golden in color.

Glaze

Ingredients:

• 1/2 c confectioners sugar
• 2 t milk
• food coloring
• sprinkles

Combine sugar and milk and whisk until thoroughly mixed. Add food coloring. Dip donuts in glaze as soon as they are cool enough to handle (but still warm). Add sprinkles.

Enjoy.

Faux Fall

Through my participation in Foodbuzz's Tastemaker Program, I received this Tervis Tumbler at no cost. Though I’ll admit the first beverage it held was Atwater's Vanilla Java Porter, the next was this Pumpkin-Banana-Coconut Smoothie I made for breakfast yesterday.

I’m not usually a smoothie-for-breakfast kind of girl but the warm weather inspired me so I popped open one of my coveted cans of pumpkin and whipped one up. It hit the spot – refreshing yet filling and deliciously reminiscent of pumpkin pie but with a twist.

Pumpkin-Banana-Coconut Smoothie

serves 1

• 1 c milk (I used combination of unsweetened almond and skim)
• 1 frozen banana
• 1/2 c pumpkin puree
• 2 T shredded unsweetened coconut
• 1 t pumpkin pie spice
• 2 ice cubes
• 2 packets stevia sweetener (or sugar… or you can omit all together for a less sweet drink)
• cinnamon, for topping

Add all ingredients to Magic Bullet tall cup and blend until smooth (or use blender/food processor/whatever you have) top with cinnamon.

Enjoy!

I am loving this tumbler. It seems to keep my drinks nice and cold. It will be getting lots of use – and I’ll let you know when I try a hot drink in it!

Coconut Flour Waffles with Caramelized Banana and Toasted Pecans

I’m kind of struggling with this “season change” thing. As in, I don’t believe it’s ever going to happen. You know I’m a summer girl through and through but just like I refuse to turn the heat on until it gets really cold, I typically refuse to run the AC beyond mid-September. Things have changed. I’ve run the AC almost every night this week so I can sleep comfortably.

All complaints aside, this breakfast feels like the perfect transition from light summer breakfasts to heavier winter ones. And it uses one of my newest loves, coconut flour. I picked up a bag on sale at Whole Foods last week and as it turns out, it can be used to make a delightful waffle.

Coconut Flour Waffle with Caramelized Banana and Toasted Pecans

serves 1 or 2 for a lighter meal

Ingredients:

• 1/4 c coconut flour
• 4 eggs (I used 4 ‘eggs’ worth of Ener-g Egg Replacer)
• 1/3 unsweetened almond milk
• 1 T cinnamon
• 1/4 t nutmeg
• 1/4 t baking soda
• 2 packets Stevia (or you can use sugar… this is optional)
• 1/2 t coconut extract (optional)
• 1 very ripe banana
• 1 t coconut oil
• 1/8 c whole pecans
• 1 T shredded unsweetened coconut (optional – for topping)

In a bowl, blend all ingredients up to coconut extract.  I used a hand-mixer to ensure thorough mixing but I’m sure it can be done my hand with a whisk.

Preheat waffle iron.

Drop about 1/2 of the batter mixture in the center of the waffle maker and close lid. This batter is thicker than traditional waffle batter so don’t be alarmed that it won’t spread in the waffle maker like you’d expect.

Waffle is done when it can easily separate from the waffle iron. Mine took about 4 minutes in a Belgian waffle iron.

In another small pan, heat the coconut oil over medium-high heat. Add the banana (I just chunked mine up) and stir gently until they begin to caramelize. Add pecans and allow them to toast a bit and warm with the bananas.

Serve the banana-pecan mixture on top the waffles and garnish with shredded coconut if desired.

Don’t forget to serve your waffles alongside a big glass of Pumpkin Spice Iced Coffee. When you’re done, push your plate aside, wipe the sweat from your brow and put on your bathing suit to go finish the chores.