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
- Cacao nibs
Pumpkin Plantain Donuts With a Chocolate Ghee Ganache
- 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
- 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.