Vegan Banana Doughnuts Roatan Style

So, I’m hooked. I finally bit the bullet and made homemade yeasted fried doughnuts a couple of weeks ago. Now I have a million variation ideas! The first one I absolutely had to try was banana doughnuts. When the Boyfriend and I were in Roatan this past January there was a man who sold homemade banana doughnuts on the beach. Every evening at around 5 or 6 he would appear with his plastic container filled with deep fried banana doughnuts covered in sugar, he would sing out “Ba-na-na doughnuts, ba-na-na dough-nuts”. The Boyfriend would buy six off of him and throw them in the freezer in our room, they would never last more than a couple of days. He loved those doughnuts. I was convinced that I could one day make them at home, mostly just because I wanted to try them!
Roatan was so beautiful. So in honour of the banana doughnut guy I decided to adapt the vegan fried doughnut recipe I had found to make them into banana doughnuts. I had a couple of brown bananas that I’d been saving for just this reason.
There is something entirely satisfying about having yeast work. Sometimes, the temperature in the kitchen is off, or you just don’t have the right vibe going on and the yeast does a half job of rising. You can still use the dough, it’s just not as fluffy, not as light. All the planets aligned for this batch of doughnuts. I kept the AC off in the kitchen which meant it was nice and warm. The dough doubled in no time in the bowl, then while I waited for the cut doughnuts to rise I went out back and read my book on the patio. When I came back inside, beautiful large fluffy doughnuts were waiting to be fried. To cut out the doughnuts I just used a beer mug and a shot glass. The beer mug had the widest circumference of all my glassware to give me nice big doughnuts, the shot glass was the perfect size to cut out the hole. Of course those doughnut holes got fried up too.
This is my go to pot when I’m frying or making broth. It’s amazing and I love it. Also it’s bright red, much like my kitchen aid stand mixer. My very favourite colour and favourite kitchen items. You have to make sure that the oil is ready before you start throwing your doughnuts in, I test it’s readiness with a doughnut hole. The key to frying doughnuts is to have everything lined up and within arm’s reach. Make a doughnut assembly line! To the right of the pot your tray of raw doughnuts, to the left of the pot a plate with paper towel to drain the oil, to the left of that a pate of sugar, to the left of that a cooling rack with wax paper underneath. You work right to left (or left to right if that’s how your counter space works) drop the dough in your hot oil, turning when it browns, drain the doughnut on the paper towel, coat it in sugar and then leave it to cool.
Then arrange the doughnuts on your prettiest cake plate and take pictures. Or eat two doughnuts before they cool and burn your tongue. Whatever, your choice.
Doughnut holes, or as they are generally known hear in Canada Tim Bits! They are dangerous, they’re so tiny, it’s easy to pop them in your mouth as you work through the batches of doughnuts. Then all of a sudden you’ve eaten all the doughnut holes . . . best not to think about that. Focus on the pretty sparkly sugar!
Crisp, fluffy, deliciousness. My mind is whirring and I am thinking of other styles of doughnut I can try out. I fear my doughnut pan for baked doughnuts is going to get dusty, fried not baked all the way!
1 package yeast
1/4 cup hot water
1 tsp sugar
3/4 cup warm full fat coconut milk
1/4 cup sugar (plus 1/2 cup for coating the finished doughnuts)
1/2 tsp salt
3 tbl vegan margarine
2 very ripe medium bananas
3 1/2 cups flour
Canola oil for frying
Proof the yeast by combining the yeast, hot water and 1 tsp sugar. Let it sit in a measuring cup until it reaches the 3/4 mark
In the bowl of your standard mixer combine the proofed yeast, coconut milk, sugar, salt and margarine
Mash the two bananas until no longer lumpy add them to the mixture and combine
Use the dough hook and add the flour, mixing to combine
If the dough is still too sticky add more flour 1 tbl at a time
The dough should pull away from the sides of the bowl and be easy to handle.
Cover the bowl with a dry dish towel and leave in a warm place for 1 hour
After 1 hour the dough should have doubled in size
Put parchment paper on two cookie trays
On a floured surface roll the dough out, it should be 3/4 inch thick
Cut out the doughnuts with a glass or a doughnut cutter
Place the cut doughnuts and doughnut holes onto the cookie trays, lay dry dish towels over them and
leave in a warm place to rise for an hour to an hour and a half
After they have doubled in size they are ready for frying
Put paper towel on a plate and set up cooling trays with wax paper underneath, pour 1/2 cup of sugar onto a separate plate
Pour about 2 inches of canola oil into a heavy bottomed pot, heat the oil until a wooden spoon inserted in the oil causes bubbles
Test the oil with a doughnut hole
When the oil is ready place one or two doughnuts at a time in the oil, flipping after approx. 30 seconds each side should be golden brown
Drain the doughnuts on paper towel and then coat them in sugar, lay them on the rack to cool

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