Banana Donuts Recipes

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.

BANANA-CHOCOLATE CHIP MINI DOUGHNUTS

Steps:

• Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray. Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl. Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl. Stir the banana mixture into the flour mixture until just combined; stir in the chocolate chips.
• Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way. Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely. Letthe pan cool, then coat with more cooking spray and repeat with the remaining batter.
• Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar. Store in an airtight container up to 2 days.
• You can also make these in a mini muffin pan; bake 8 to 10 minutes.

BANANA DONUTS

Steps:

• Sift flour, measure and resift 3 times with baking powder, soda, salt, and nutmeg.
• Cream butter then blend in sugar, add vanilla, and eggs, and beat until light and fluffy.
• Add combined bananas and buttermilk, and stir until well mixed.
• Add flour mixture in 3 or 4 portions, stirring thoroughly after each addition.
• Chill for at least 2 hours before rolling.
• Remove 1/4 of dough from refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured 2-1/2 inch doughnut cutter.
• Liberally sprinkle rolling surface with flour so dough won't get claggy and stick.
• Fry in deep oil heated to 375 ° F. until golden brown, then lift out and drain on absorbent paper.
• If desired, the dough may be covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as needed.
• Sprinkle with brown sugar or powdered sugar, or if you have the tools, put whipped cream inside.

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.