Monday, September 30, 2013

Banana Doughnuts

(originally made 6/2012)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 well.     :)



 Banana Doughnuts


  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 milk)
(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.

Source:
  "http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/banana-doughnuts-with-banana-frosting"

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