Recipe wise this is based off a small sized doughnut pan and makes 6 in total, although you could also make them into delicious muffins and/or double or triple the recipe as you see fit. Note that cooking times may vary slightly, so it’s always best to go with your intuition when baking them.
Preheat your oven to 180°C and grease your baking pan of choice with oil – I used coconut oil.
Start by sifting the dry doughnut ingredients into a medium sized bowl and mix together.
In a separate bowl whisk the apple cider vinegar and oat milk together. Leave to sit for a few minutes.
Meanwhile, peel your banana, pop it into a microwave safe bowl and microwave for 1 minute. This will caramelise the banana and add a beautiful flavour to the batter.
Add this, plus the coconut yoghurt into the oat milk mixture and give it a good stir.
Fold the wet ingredients into the dry, and mix until just combined. This helps to keep the mixture nice and airy for a fluffy result.
Pipe/pour the mixture into your pan of choice, and bake for 25-30 minutes, or until golden and an inserted skewer comes out clean (I suggest checking half way through, every oven can be a bit different). Allow to cool in the tray for a few minutes before removing them from their cases, and leave to cool completely on a cooling rack.
While they’re baking/cooling you can make the salted caramel sauce. Start by boiling some water and cover the pitted medjool dates with 2 tbsp of this water (let sit for a few minutes).
Then blend together with the rest of the salted caramel sauce ingredients. If it looks too thick – add another tbsp of water. If it’s too thin – add some more dates.
Place onto a plate and dunk the doughnuts in before serving/eating.
Note: you can always make more of the sauce and keep it stored in your fridge (for up to a week). It’s a delicious topping for any sweet treat.
A special thanks to Isabella Murrell at Grounded Kitchen for this delicious dessert recipe!