(originally made 6/2012)
I came across this one on Foodgawker for banana donuts. Friday was
National donut day and I'd hoped to get them made, but time got away
from me and I made them Saturday morning instead.
I've said it
before and I'll say it again- I love my donut pans. I've got both the
full size and minis, Norpro is the brand. Jake and I have had a
blast trying out different recipes!
To make filling the pans easier, I always put the batter into a pastry bag or ziploc with the tip cut off.
Since I didn't have any lemon or anything acidic in the house, I
skipped the banana frosting because I was afraid it would turn brown and
unappealing. Instead, I made a plain glaze (powdered sugar and milk),
maple glaze(powdered sugar and maple syrup), chocolate glaze (semi sweet
chips, with a tiny bit of veg oil). I also took some of the plain
glazed ones and while they were still wet dipped them into some of the
coconut I had leftover from a previous challenge.
Very happy with how these turned out. Even the 'plain' ones are
delicious, but the banana flavor comes through on the glazed ones as
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour, plus more for dusting)
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon (I cut back to 1t, Penzey's is very strong)
1 cup granulated sugar
2 eggs -- at room temperature
1 3/4 cups mashed ripe bananas (4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil (+1t for choc glaze)
1/4 cup shortening -- at room temperature- omitted
2 1/4 cups confectioners’ sugar (used less)
1/4 teaspoon fresh lemon juice- omitted
(1-2T maple syrup)
(1/4c semi sweet choc chips)
(1/4c shredded coconut)
Preheat the oven to 350°. Grease 2 nonstick, 6-count
doughnut pans. In a large bowl, whisk together the flour, baking powder,
salt and 1 1/2 teaspoons cinnamon. In a small bowl, whisk together the
granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla
and the oil. Stir the wet ingredients into the dry until just combined.
Spoon the batter about three-quarters full into the prepared pans. Bake
until golden and a toothpick inserted comes out dry, 12 to 15 minutes;
let cool completely on a rack.
Meanwhile, in a food
processor, combine the shortening, confectioners' sugar, the remaining
1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the
lemon juice. Glaze the doughnuts with the frosting.