cooking with kids: peanut butter banana donuts

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 egg
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?