We may as well do our best to enjoy the current situation…and bake. Judging from some of the social media posts from my colleagues, the grocery store shelves are clearing of flour and sugar.
I had 4 very overripe bananas on the counter today that need to be baked into something delicious. I often do muffins or banana bread, but since I have this pan, I decided to bake some banana donuts. I only have one pan, so I did this in two batches. If you have 2 pans, you can bake them at the same time.
What are YOU baking?
Here’s the recipe.
Baked Banana Donuts
These donuts are a healthier treat compared to fried donuts from the donut shop. You can add the chocolate frosting, or create a lemon glaze by substituting 2 teaspoons of lemon juice with 1/2 teaspoon of rind for the cocoa.
Servings 12 donuts
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 4 overripe bananas
- 2 eggs
- 1 tsp pure vanilla extract
- 1/2 cup canola or avocado oil
- 2 TB milk
- 3/4 cup powdered confectioner's sugar
- 2 TB dark cocoa
- 1 TB milk
- Heat oven to 350°F. Spray a nonstick donut pan with cooking spray.
- Combine the dry ingredients (flour through cinnamon) in a medium bowl.
- In a small bowl, mash the bananas. Add the eggs, vanilla, oil and milk, and stir until well blended.
- Add the banana mixture to the dry ingredient and stir until blended.
- Spoon the batter into the prepared pan (filling 2/3 full) and bake for 12-15 minutes. Cool in pan for 5 minutes, then invert onto cooling rack.
- Wipe the muffin pan clean. Respray with cooking spray, and repeat previous step to make another pan of 6 donuts.
- To make the glaze, mix powdered sugar, cocoa and milk in a small bowl until blended. Spread 2 teaspoons onto each donut.
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