Cinnamon Doughnut Banana Bites
Serves 4-6 to share
Bite sized doughnuts without the need for yeast, fancy dough mixers or doughnut shaped moulds. These bite sized little banana
doughnuts really hit the spot, plus they’re the perfect size to pick up and dunk into this easier-than-ever caramel sauce.
For the Doughnuts
1/2 cup almond flour
1 1/2 cups tapioca flour or arrowroot flour
1/2 tsp bicarbonate of soda
(baking soda)
1 cup soda water
1 cup fine desiccated coconut
1/2 cup coconut flour
Niulife Coconut oil, for shallow frying
4 large bananas, peeled and cut into quarters (yellow and firm)
1/4 cup Niulife granulated coconut sugar
1 tsp vanilla bean powder
1 tsp ground cinnamon
These are best served with my easy homemade gluten-free, dairy-free, refined sugar-free caramel sauce, recipe can be found in my newest and best ever cookbook, COOK WITH LUKE!
For the doughnuts, combine the almond flour, 1/2 cup of the tapioca flour and the soda in a bowl, pour over the soda water and whisk well to form a thick batter. Put the remaining 1/2 cup of tapioca flour in one bowl. In another bowl, combine the desiccated coconut and coconut flour.
Half-fill a large, heavy-based saucepan with coconut oil over medium heat. Heat the oil to 180C (350F). To test if the oil is hot enough, simply drop a small piece of bread into it – if it sizzles and bubbles, you’re good to go. Working in batches, roll 3-4 pieces of banana in the tapioca flour and shake off the excess, then dip into the wet batter, letting excess drip off, then roll in the coconut crumb to coat.
Carefully lower the battered banana pieces into the hot oil and cook for 2-3 minutes, gently turning them if need be to get them all-over, golden brown coverage. Remove with a slotted spoon, transfer to a plate lined with paper towel, then repeat until all the banana has been cooked. In a separate bowl, combine the coconut sugar, vanilla bean and cinnamon ready for dusting.
Divide the doughnut doughnuts among plates, or pile them onto a serving platter. Use a fine sieve to dust them with the vanilla and cinnamon coconut sugar mixture and serve with the caramel sauce.
