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Blender Pumpkin Plantain Donuts:

When it comes to baked goods I definitely like to play around with your not so traditional ingredients. For example, instead of using bananas in these pumpkin donuts I used a ripe plantain. And if you aren’t familiar with plantains let me explain some of the differences from bananas and plantains.

Plantains versus bananas:

  • Plantains are longer than bananas and have a thicker skin
  • The plantains are not eaten raw and need to be baked or fried before eating
  • Plantains are closer to potato texture versus banana texture
  • Typically the plantains are starchy, not sweet
  • When the exterior of the plantain skin turns darker, black spots, that is when you know you have a ripe plantain

Substitute for plantains:

If you don’t have access to plantains you can substitute with banana and they will be just as good.

Blending up all the ingredients:

I prefer blending all the ingredients in a high powered blender to get a smooth, silky batter, especially since the plantains are bit harder.

Baking the donuts:

I then add about 1/4 cup of the batter to my silicone donut pan and smooth with a spoon. Bake 350 for 10-12 minutes and let cool for 10 minutes before taking the donuts out of the molds.


For the ganache topping, it is made easy by using Fourth and Heart chocolate ghee. I just melted for about 15 seconds and then dipped each donut into the ganache. But you could also use melted chocolate too!

Then sprinkled with a variety of toppings:
  • Coconut shreds (unsweetened)
  • Crushed pistachios
  • Walnuts
  • Cacao nibs

Pumpkin Plantain Donuts With a Chocolate Ghee Ganache

Makes 15


  • 3 large pasture raised eggs
  • 2 medium ripe plantains Substitute ripe bananas
  • 1/2 cup pumpkin puree Not pumpking pie filling
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup full fat coconut milk Substitute any type of milk
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Chocolate Ghee Ganache

  • 1/4 cup Fourth and Heart Chocolate ghee
  • 1 tsp coconut oil



  • Blend everything in a high powered blender
  • Then add to a greased donut pan and bake 350 for 10-12 minutes ( I did 12 minutes in my convection oven)
  • Let cool completely while you prep the ganache

For Ganache:

  • Melt ghee with coconut oil on medium low heat for about 15-20 seconds, stirring throughout
  • Dip donuts and top with coconut shreds, cacao nibs, mixed nuts (pistachios, pumpkin seeds,walnuts). I Store in an airtight Tupperware in refrigerator.