Soooooo…have I ever mentioned that I worked at a bakery when I was in college? No? Well, let me tell you all about it. I worked at a busy, popular, family run bakery in my home town for two summers during college. I had to wear white, I had to BE THERE at 6 am (ugh, that was the worst!) and I sold tons and tons of pastries, cakes, cookies, pies, and rolls every week.
The other workers were three much older ladies who had awesome older lady names like Betty, Dot, and Helen. They were all such characters! I remember the “head lady” really had a certain way that she liked to do things, and she would even be in the bakery on her day off. It was actually a fun environment, and it was hilarious to listen to the chatter between the three of them. We did a TON of birthday cakes and graduation cakes, and I was so proud when one of the ladies taught me how to pipe “Happy Birthday” onto the cakes. That was pretty much my favorite job.
Anyway, since we had to be there at 6am for the morning rush, we were allowed to eat one thing for breakfast when the rush died down. There is really nothing like working around desserts for 40 hours a week to completely turn you off of sugar, so I was really tired of all bakery items at the end of the summer. But, I do remember two items from this bakery that were very good, and were my breakfast choice more often than not: a warm flaky, cheese danish, and a rich, chocolate glazed donut.
This donut reminds me of that chocolate glazed donut. But I think it’s a little bit healthier: it’s baked, not fried, it has bananas and walnuts in it, and it’s dairy and egg free. Still a super decadent treat, but not as unhealthy as that bakery donut from way back when.
- 3 Tablespoons very ripe banana, mashed
- ¼ cup vegan buttery spread, softened
- ½ cup sugar
- 1 cup spelt flour (all purpose flour works, too)
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon (scant) nutmeg
- ¼ cup almond milk
- ½ teaspoon white vinegar
- ½ teaspoon vanilla extract
- ¼ cup finely ground walnuts
- For the topping:
- 1 cup dairy free chocolate chips
- ¾ cup chopped walnuts
- ⅛ teaspoon sea salt (optional)
- Preheat the oven to 350ºF. Grease and flour the donut pan. Even though the donut pan is non-stick, the banana makes the dough sticky, so it works better to grease and flour the pan.
- Mix the buttery spread, mashed banana, and sugar in a large bowl. Add the vanilla, vinegar, and almond milk, stir.
- Add the dry ingredients and nuts to the wet mixture and mix together. The dough will be soft, and not too wet. Let the dough rise for a minute.
- Spoon the dough into the donut pan. Each well will be full almost to the top. Smooth out the dough with the
- back of a spoon. Make sure that the center of each part (where the hole will be) is free of dough.
- Bake for 10-12 minutes. Let cool in the pan for a few minutes, then remove.
- Melt the chocolate chips in the microwave for 45 seconds, stir. Microwave for 10 second intervals, stirring in between, until the chocolate is melted and smooth.
- Spread the chocolate on the cooled donuts and top with the walnuts and a sprinkle of sea salt if desired.
Did you have any interesting summer jobs when you were growing up?
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