Recipe: Banana Donuts

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Banana Donuts

Classic cake donuts made using banana puree as an egg replacement.

Featuring: 1000 Banana Puree, 2200 Coconut Cream

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Ingredients

All Purpose Flour

Sugar

Water

1000 Aseptic Banana Puree, Acidified, Seedless

2200 Aseptic Coconut Cream, No Stabilizers

Coconut Oil

Baking Powder

Salt

Total

*Canola Oil

Percent (w/w)

49.82%

17.89%

12.29%

9.12%

7.02%

1.93%

1.58%

0.35%

100.00%

1.5 quarts

*Canola oil is only used for frying, so it is not included in the total amount for ingredients.

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Directions

1. Measure all ingredients. Heat the canola oil to 375°F. While the oil is heating up, prepare the donut dough.

2. In a large bowl, sift the flour, sugar, salt, and baking powder. Melt 2990 Organic Virgin Coconut Oil and add the oil to the flour mixture. Add 2200 Coconut Cream, water, and 1000 Banana Puree. Mix until smooth. Knead the dough for three to four minutes, then place the dough onto a floured surface.

3. Roll the dough out so that it is 1/4 inch thick. Cut out donuts with a donut cutter or two different sized round cookie cutters.

4. Carefully drop the donuts into the oil, only a few at a time to avoid overcrowding. Let the donuts fry for 1 1/2 minutes, flip, and fry for another 1 1/2 minutes. Place onto a wire rack to allow donuts to dry. Add desired toppings.

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Disclaimer: The recipes created by iTi Tropicals Innovation Department are for creative and inspirational purposes only. While recipes are created and tested at iTi, individual results of preparation may vary. Nutritional information provided is strictly for informational purposes and we cannot guarantee the accuracy of these figures. Be advised that some recipes may contain allergens. Recipes are not tested for any technical data aside from pH, Brix, and in some cases, juice content. It is up to the discretion of the user to validate any information provided including but not limited to, technical and nutritional data, potential shelf-life and storage requirements of the finished recipe.