Banana Nut Doughnuts Baked Food

BAKED BANANA NUT DONUTS

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.

BAKED BANANA DONUTS

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.

BAKED BANANA NUT DOUGHNUTS WITH VANILLA GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, granulated sugar, cinnamon, banana, 1/3 cup milk and 1 teaspoon vanilla. Fold in walnuts. 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 glaze ingredients with whisk until smooth.
• Drizzle glaze over doughnuts. Serve warm.

VEGAN BAKED BANANA DONUTS

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.

BANANA NUT DOUGHNUTS (BAKED)

Steps:

• Preheat oven to 425. Spray baking sheet with nonstick cooking spray.
• Beat bananas, egg whites, oil and brown sugar in a large bowl or food processor. Add flours, baking powder, baking soda and pumpkin pie spice. Mix until well blended. Let stand five minutes for dough to rise.
• Scoop out heaping tablespoond og dough onto prepared baking sheet.
• Using thin rubber spatula or butter knife, round out doughnut hole in center of dough.
• With spatula, smooth outside edges of dough into round doughnut shape.
• Repeat until all dough is used. Sprinkle with sugar and walnuts.
• Bake 6-10 minutes or until tops are golden. Note: you could also make this recipe using 8 ounces of canned pumpkin in place of the banana!

BAKED BANANA DOUGHNUTS

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.