Faux-Nuts

3 cups whole wheat pastry flour
1 1/2 cups teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 3/4 cups mashed ripe bananas (about 4 medium bananas)
3 large eggs
1 1/2 cups honey
1/4 cup canola oil
1/4 cup buttermilk
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Shredded unsweetened coconut

Preheat oven to 350 degrees. Lightly spray the insides of twelve 4-inch mini bundt pans with nonstick cooking spray, then sprinkle with all-purpose flour and tap out the excess.
Sift together the whole wheat pastry flour, baking soda, cinnamon, and salt into a large bowl.
In a medium bowl, beat the mashed bananas and eggs until smooth, about 1 minute. Add honey, oil, buttermilk, and vanilla and beat for 2 minutes. Gradually mix in the flour mixture, scraping bbbdown the sides of the bowl as needed. Pour the batter into the prepared pans, filling no more than threef-fourths full. This is easiest to do by transferring the batter to a large glass liquid measuring cup.
Bake until a toothpick inserted in the cneter comest out clean, 15 to 18 minutes. Cool on a wire rack for 10 minutes. Invert the pans and rap against the work surface (not tooooo hard =) ) to unmold. Cool completely, right side up, on the wire rack.

Chocolate-dipped:
In the top part of a double boiler or in a heat-proof bowl set over hot water, melt 2 cups (12 ounces) semisweet chocolate chips, stirring until smooth. Invert a Faux-Nut and dip into the chocolate. Shake it a little (not tooo vigorously) so the excess chocolate drips back into the back into the bowl. Coat with flaked coconut. Cool to set chocolate.

These "Faux-Nuts" are a healthy alternative for donuts. They freeze well so you can pull them out for breakfast or a quick desert. =)