BAKED BANANA DOUGHNUTS
These baked banana doughnuts are quick and easy. They can be stored in an airtight container but are best when fresh. My kids love them for breakfast or as a dessert. Serve plain or top with Nutella®.
Provided by Bake4fun
Categories Bread Quick Bread Recipes
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.
- Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag.
- Snip off one corner of the bag and pipe batter into the prepared doughnut pan.
- Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.7 g, Cholesterol 28.5 mg, Fat 5.1 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 236.9 mg, Sugar 15.3 g
BAKED BANANA DONUTS
Baked Banana Donuts are soft, sweet, easy to make, and lighter than fried, with your choice of a decadent chocolate glaze or a coating of cinnamon sugar!
Provided by Samantha Skaggs
Categories Breakfast
Time 25m
Number Of Ingredients 16
Steps:
- Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, use an electric mixer to beat the butter until smooth, and then beat in the sugar until light and fluffy. Blend in the egg, vanilla, mashed bananas, and sour cream until fully incorporated (batter may look curdled at this point...it will smooth out with addition of flour). Gently mix in the dry ingredients until just blended. Evenly divide the batter between the prepared donut pans.
- Bake for 7 to 9 minutes until the tops of the donuts spring back when lightly touched. Allow donuts to cool for 5 minutes in pans before turning them out onto a cooling rack.
- FOR THE CINNAMON SUGAR COATING: In a medium bowl, combine the sugar and cinnamon. Place the melted butter in a shallow bowl. Dip one side of each donut in the butter, and then press into the cinnamon sugar. Serve warm or at room temperature.
- FOR THE CHOCOLATE GLAZE: Place a small saucepan over medium-low heat and melt together the butter and corn syrup. Remove the pot from the heat and add the chocolate chips, stirring until they are smooth and completely melted. Stir in the vanilla. If necessary, transfer to a bowl for dipping (or you can dip the donuts directly into the pot). While the glaze is still warm and thin, dip one face of each donut into the glaze. Place glaze-side-up on a plate or cooling rack. For optimal flavor and texture, serve sooner than later.
Nutrition Facts : Calories 350 kcal, Carbohydrate 41 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 58 mg, Sodium 233 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
BAKED BANANA NUT DONUTS
Make and share this Baked Banana Nut Donuts recipe from Food.com.
Provided by Diane
Categories Breakfast
Time 22m
Yield 6 donuts, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Coat a doughnut pan with cooking spray.
- Combine bananas, egg, applesauce and vanilla in a large bowl. Combine flours, baking powder, cinnamon and salt in a separate bowl; stir into banana mixture.
- Spoon 1/3 cup batter into each cup of doughnut pan. Bake 12 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack.
- Prepare cream cheese glaze in a shallow bowl: Mix together cream cheese and sugar; stir in milk.
- Dip tops of cooled doughnuts in glaze, and set on a wire rack. Sprinkle each with 1 teaspoon walnuts.
- 161 calories with 1 TBS glaze and nuts.
VEGAN BAKED BANANA DONUTS
No dairy or eggs in these baked donuts! Ripe bananas, coconut oil, and nut milk are all you need for their rich flavor, although the luscious chocolate glaze on top certainly doesn't hurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h35m
Yield Makes 15
Number Of Ingredients 14
Steps:
- Vegan Chocolate Glaze:Whisk together confectioners' sugar, cocoa, and salt. Whisk in 4 tablespoons milk and corn syrup until mixture is smooth and has the texture of thick, pourable honey. If needed, add more milk, 1 teaspoon at a time, until mixture reaches desired consistency. (Makes 1 1/2 cups.)
- Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Sprinkle flaxseeds over 1/3 cup water; let stand until slightly thickened, about 5 minutes. Whisk together flour, baking soda, and salt. In another bowl, whisk together almond milk and banana. Beat oil with granulated sugar on medium-high speed until creamy, about 2 minutes. Beat in flaxseed mixture. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture.
- Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 10 minutes (1 to 2 minutes less if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
- Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle with nuts; let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
BAKED VANILLA DOUGHNUTS WITH VANILLA GLAZE
Bring the taste of the doughnut shop right to your own kitchen with this quick and easy recipe that uses Bisquick mix and a mini doughnut pan.
Provided by Bree Hester
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
- In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
- Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla with whisk until smooth.
- Dip tops of doughnuts in glaze; decorate with sprinkles. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g
BAKED BANANA DOUGHNUTS
This is a pretty good recipe. This is not for the sweet lovers. It is a nice little something with coffee or tea and if you like bananas it is perfect! The girls in my office loved them!
Provided by Jessi Garcia
Categories Breads
Time 23m
Yield 22 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 425 degrees Fahrenheit.
- Spray baking sheet with cooking spray.
- In large mixing bowl or in food processor, beat bananas, egg whites, oil and sugars.
- Add flours, baking powder, baking soda, vanilla and cinnamon.
- Mix well and let stand for 5 minutes.
- Scoop out a tablespoon of dough onto baking sheet and use a thin spatula to shape and make center hole.
- Repeat until all dough is used.
- Bake 6-10 minutes until top is golden.
Nutrition Facts : Calories 102.8, Fat 0.8, SaturatedFat 0.1, Sodium 69.8, Carbohydrate 22.5, Fiber 1, Sugar 11.7, Protein 1.9
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