Baked Banana Doughnuts Recipes

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.

BAKED BANANA DONUTS

Steps:

• Preheat oven to 350 degrees, and spray 2 non-stick six unit doughnut pans.
• In one bowl whisk together all of the dry donut ingredients, in another bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients, and stir together until combined.
• Spoon batter into prepared pans, filling about 3/4 full.
• Bake 12-14 minutes, or until toothpick inserted in center comes out clean.
• While baking prepare spiced sugar.
• Cool in pan for about 5 minutes, remove and generously dust donuts, both sides, with spiced sugar.
• Serve warm.

BAKED BANANA DOUGHNUTS

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.

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.

BANANA AND PEANUT BUTTER BAKED DOUGHNUTS

Steps:

• Preheat the oven to 350oF, use a pastry brush to grease a mini doughnut pan with vegetable oil.
• In a medium bowl mix the mashed banana, vegetable oil, sugar, milk, cinnamon, salt and eggs until smooth. Add the flour, baking soda and baking powder then fold in until just combined. Spoon into the greased doughnut pan, filling each cavity about half-way with batter. Bake for 8-10 minutes until well-risen and the doughnuts spring back when poked. Remove from the oven and turn out onto a wire rack to cool completely. Wash the doughnut pan before greasing and repeating the filling and baking with the remaining batter.
• Glaze:.
• In a small pot, heat the peanut butter and butter together over a low heat, stirring constantly. Once melted, take off the heat and stir in the powdered sugar and milk.
• Decorate:.
• Dip the baked doughnuts into the warm glaze and place onto a baking tray. Sprinkle with chopped peanuts, if desired. Keep in an airtight container for up to 5 days.

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.