1/3 cup coconut milk
1/2 teaspoon GF baking powder
1/2 cup sucanat (sweetener) or sugar of your choice
2 egg yolks, room temperature
1/2 teaspoon sea salt
2 lemon, zest
3 large bananas, mashed
Pure vegetable oil (for frying)
Whisk all the dry ingredients. Set aside. In a separate bowl, combine all the wet ingredients and add to the dry.
Add a few inches of oil to a deep sided skillet. When it reaches 375 F, drop 5 teaspoonfuls of the dough in and cook for 5 minutes flipping over halfway during cooking.
Remove donuts from the oil with a slotted spoon. Drain on paper towels. Repeat process until all the batter is used up.
When donuts are cool enough to handle but still warm, toss them in the cinnamon-sugar mixture to fully coat.
1/2 cup raw brown sugar
2 teaspoons cinnamon
Toss to combine.
1/4 cup chocolate chunks (60%) or similar
1/4 cup heavy cream
Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.
Serve warm with chocolate ganache or dipping sauce of your choice. Enjoy!