 |
| Baked Banana Donuts with Brown Butter Glaze |
I am not ashamed to admit it, I like my donuts better when they are fried.
This fact, unfortunately, is partially responsible for the current state of my butt and thighs. Which is not good.
Today, I was craving donuts, but aforementioned said state of thighs and the fact that I didn’t want to ruin the 45 minutes I spent on the treadmill this morning prevented me from making a trip to the grocery store bakery to pick out a maple bar.
Instead, I tried to find a way to make a donut a little bit healthier. Can we call them healthy donuts? It’s a stretch, but sure, why not?
I did manage to put very little fat into the donut itself, and it still came out moist and delicious- pretty perfect, really. The glaze has quite a bit of fat and sugar in it, but, come on, it’s a donut, people. It has to have some.
These little baked donuts are so little that I let my daughter have two. And, I didn’t feel bad enjoying one myself. They took about 20 minutes total, including ten minutes baking time, to whip up.
They were delicious, if I do say so myself. I enjoyed mine with a nice, homemade latte. Perfect.
A Rumbly in my Tumbly original recipe
Ingredients:
For the donuts:
1 cup flour
1/4 cup + 2 tablespoons of granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup buttermilk (*if you don’t have buttermilk, use milk + 1 teaspoon white vinegar)
1 ripe banana, mashed
1 egg, beaten
1 teaspoon vanilla extract
1/2 tablespoon of melted butter
For the brown butter glaze:
4 tablespoons butter
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoons vanilla
Directions:
Preheat the oven to 325°. Lightly grease a donut pan.
In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the mixture and add the buttermilk, mashed banana, beaten egg, vanilla, and butter. Mix until all ingredients are just combined.
Spoon mixture into donut pan. Each one should be about half full.
Bake for 8-10 minutes until baked through. Donuts should spring back when lightly pushed.
To make your glaze, heat butter over low heat until it turns golden brown- about 6-8 minutes. Do not burn it, or you will have burnt butter donuts, which will not be good. Remove from heat and add the powdered sugar, milk, and vanilla.
Dunk cooled donuts into the warm glaze, and place on parchment paper until set. Sprinkle with cinnamon if desired.
Rumbly in my Tumbly 
These sound so good! I think I'll give them a whirl tomorrow! (I think that if you're using vinegar to sour the milk, you would only need 1 tsp of vinegar for 1/4 cup. I think it's a tbsp per cup.)
hmmm ~ might just have to buy a donut pan 😉 looks Wonderful!
Sweet & lovely- you are correct! Thank you for catching my error! 🙂 Thanks for the comment and for visiting.Tracy- Definitely invest in a donut pan. 🙂 Thanks for the comment!
I've been on the hunt for delicious baked donut recipes and these look like they fit the bill. Not to mention, I'm always looking for new ways to use ripe bananas! Can't wait to try!
How many does this make? One pan or more? Did you use the mini pan or the full size pan?
Amanda- Hope you enjoy them, thanks for the comment and for visiting!Nora's Grandmother- I used a mini pan of 12 and had a little bit of batter left over. The recipe makes one batch in a regular size donut p.an
Amanda- Hope you enjoy them, thanks for the comment and for visiting!Nora's Grandmother- I used a mini pan of 12 and had a little bit of batter left over. The recipe makes one batch in a regular size donut p.an
Made these and enjoyed them!
Branny, thanks for letting me know!
Thank you for the recipe. Made these tonight and they were amazing.
Erin, so glad you liked them! Thanks for the comment!
Made these this morning for my daughter before she goes back to college. Very easy, tasty and pretty!
So glad you liked these, Penny! Thanks for the comment.
My husband liked them so much, he requested them again this morning. I didn’t have any more bananas so I used pumpkin. I doubled the recipe and used 3/4 cup pure pumpkin. I also used pumpkin pie spice instead of the cinnamon. The glaze is my favorite part!
I came back to see when I first started making this recipe. It has been re-pinned 130 times in the past year! Thanks again for sharing, I’m going to make more with sweet potatoes this week.
I’m so glad you’re enjoying this recipe! Thanks for sharing!
Can this recipe be made as a cake if I don’t have a donut pan?
You could make cupcakes and adjust the baking time. For a cake, I think you’d have to make some adjustments to the recipe.
Thanks so much Shannon!!
Thank you for the wonderful and creative recipe. I didn’t have buttermilk, so I used watered down sour cream. Came out terrific!
These look so gooooood! By “donut pan”…is that the same as just a regular ol flat baking pan? Because if so then I’m making these tomorrow!
Hi Natasha,
A donut pan is a special pan for making donuts. 🙂 I use this one. Thanks for visiting!
Wilton 2105-2390 12-Cavity Donut Pan https://www.amazon.com/dp/B00J0FEW0A/ref=cm_sw_r_other_awd_mmNaxbM4QWNM0
Thanks so much, Shannon!
Are this a hard glaze or a softer glaze/frosting? Would have to transport them so want something that won’t be a mess all over and could stack by the time they get there
This will harden a bit, but would get messy if stacked. 🙂