I found my oldest son in my office looking through my cookbooks yesterday. When I walked in the room he said he wanted these, pointing to a picture of Banana Doughnuts.
Since I can’t seem to say no to a food request and because I happened to have two ripe bananas on the counter, I baked these up just before he came home from school. He loved them.
A tall glass of cold milk and two doughnuts later, he gave me the thumbs up.
These are easy to make and taste like a very moist banana bread. You can easily leave the nuts out if you like. I even put a glaze on them at the end.
You could also use 8 ounces solid pack pumpkin instead of bananas to make pumpkin doughnuts.
We will be making these again.
Beat bananas, egg whites, oil and brown sugar in a large bowl. Add flours, baking powder, baking soda and pumpkin pie spice. Mix until well blended. Let stand for five minutes for dough to rise. Scoop out heaping tablespoonfuls of dough onto a greased baking sheet.
With the tip of a butter knife round out the doughnut holes in the center of the dough. Then use the butter knife to smooth outside edges of dough into round doughnut shape. Repeat until all dough is used.
Sprinkle with granulated sugar and walnuts. Bake 6 to 10 minutes (mine took 8) in a 425 degree oven or until tops are golden.
Remove from pan and place on a wire rack to cool.
I decided to drizzle some icing on them as well. It was the perfect addition. I used a 1/3 cup powdered sugar and 2 Tablespoons of milk.
Baked Banana Doughnuts
Adapted from Bake Sale Recipes
2 ripe bananas, mashed
2 egg whites
1 Tablespoon vegetable oil
1 cup packed brown sugar
1-3/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1 Tablespoon granulated sugar
2 Tablespoons chopped walnuts
Beat bananas, egg whites, oil and brown sugar in a large bowl. Add flours, baking powder, baking soda and pumpkin pie spice. Mix until well blended. Let stand for five minutes for dough to rise. Scoop out heaping tablespoonfuls of dough onto a greased baking sheet.
With the tip of a butter knife round out the doughnut holes in the center of the dough. Then use the butter knife to smooth outside edges of dough into round doughnut shape. Repeat until all dough is used.
Sprinkle with granulated sugar and walnuts. Bake 6 to 10 minutes (mine took 8) in a 425 degree oven or until tops are golden.
Remove from pan and place on a wire rack to cool.
I decided to drizzle some icing on them as well. It was the perfect addition. I used a 1/3 cup powdered sugar and 2 Tablespoons of milk.
Variation: You could also use 8 ounces solid pack pumpkin instead of bananas to make pumpkin doughnuts.
One Year Ago: Simple, Simple, Simple
