There is something about Sundays, sleeping in and enjoying a leisurely morning and having brunch. In my opinion breakfast tastes so much better on Sundays and your brunch will be amazing with my recipe for these decadent vegan baked ginger, pecan and banana Brulee donuts…Brulee donuts? Yes, why not have that delicious caramelized sugar crunch that you experience with crème Brulee but on top of your donut, OMG! Once you take a bite out of these tender donuts you will first get that caramelized crunch through the banana topping and into the pecan banana donut , the rest of your Sunday will be on a happy note… you may not get much done with the rest of your day because you will be daydreaming about what you had for breakfast. I honestly think these are one of the best baked recipes that I have come up with and I don’t really even care much for bananas and I had one.
Did I happen to mention that these are vegan? You don’t need dairy, eggs or butter for this recipe because they did not lack flavor or texture at all.
Vegan Baked Ginger, Pecan and Banana Brulee Donuts
These crunchy caramelized sugary banana topped donuts will be your favorite brunch recipe, I promise!
Ingredients
- 2 tbsp flax seed meal
- 6 tbsp water
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 2/3 cup brown sugar
- 1 cup mashed ripe banana
- 2/3 cup almond or other plant based milk
- 2 tsp apple cider vinegar
- 4 tbsp vegan butter, melted
- 2 tsp vanilla extract
- 1/2 cup toasted chopped pecans
Cinnamon Glaze
- 2 cups powdered sugar
- 1/2 tsp cinnamon
- 3 tbsp maple syrup
- 3 tbsp almond milk
Bruleed Bananas
- 2 thinly sliced bananas
- 4 tsp raw sugar
Special Equipment
- 2 non-stick donut baking pans for 6 donuts each
- kitchen hand torch
Instructions
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Spray the donut pans with non-stick baking spray and set aside
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Combine the flaxseed meal and water in a small bowl, mix and set aside to rest for 15 minutes
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Preheat oven to 400 degrees
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In a separate bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, salt and brown sugar
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In a separate bowl mix together the banana, almond milk, apple cider vinegar, vegan butte, vanilla and flaxseed/water mixture
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Add the dry ingredients to the wet ingredients and blend well, do not over mix; stir in the chopped pecans
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Fill a pastry bag with the batter or you can use a plastic storage bag with a small cut in the corner of the bag and fill each donut cavity with the batter
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Bake in the oven for 10 to 12 minutes or until toothpick comes out clean and let rest for 15 minutes
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mix together the glaze ingredients in a shallow bowl and dip the rounded side of the baked donut into the glaze and place on top of a wire rack lined with a cookie sheet, with the leftover icing, take a spoon and drizzle more icing on top.
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Top each donut with some sliced bananas, sprinkle sugar on top of that and with your hand held kitchen torch, fire the top of the bananas on each donut unit the sugar caramelizes, let rest for 10 minutes, makes 12 donuts.
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Enjoy this breakfast inspired dessert donut any time of day, particularly in the morning…we all should start off the mornings with such decadence.
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