A few months ago, Ethan and I bought a mini donut pan on a whim. It was a pretty fabulous decision and we've had a great time experimenting with donut recipes. Ethan's favorite part about the mini donut pan is piping the batter into the wells -- and the fact they only take, like, 7-8 minutes to bake. Instant gratification, or close to it.
Ethan had been asking to make banana bread but instead, we decided to make banana donuts. We used 2 1/2 ripe bananas for this recipe so -- that basically means it's healthy, right? I'm just saying.
Anyway, to make these, you'll need:
- 2-3 ripe bananas, mashed (we had 2 1/2 for some reason, so, 2 1/2 it was)
1c flour (we used a gluten free blend)
1/2c nonfat or lowfat milk
1/4c brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Whisk the dry ingredients together in one bowl and the wet ingredients in another bowl.
Put your batter into a piping bag or a ziplock bag with the corner cut off and pipe into your donut pan.
Bake for 8 minutes at 425 degrees.
For the icing, we melted a cup of peanut butter and then spread it on the top.
Of course, Ethan insisted we added sprinkles. Who could argue that?