[baked] Banana Doughnuts [with coffee-cacao nib or peanut butter glaze]
Cook Time
13-15 minutes
Rating
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Ingredients
- 2 bananas, very ripe [preferably frozen and thawed]
- 3/4 cup all-purpose flour
- 1/2 cup spelt flour
- 3/4 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup canola oil
- 1/4 cup sour cream
- liquid from bananas
- whole milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon bourbon
- 1/2 cup mashed bananas
- 1 egg
- 1/2 teaspoon white vinegar
- 1 cup powdered sugar (for coffee-cacao nib glaze)
- 3-6 tablespoons strong, cold coffee (for coffee-cacao nib glaze)
- 1/2 teaspoon vanilla (for coffee-cacao nib glaze)
- pinch of salt (for coffee-cacao nib glaze)
- handful of cacao nibs, finely chopped if needed (for coffee-cacao nib glaze)
- 1 cup powdered sugar (for peanut butter glaze)
- 2 tablespoons peanut butter (for peanut butter glaze)
- 2-4 tablespoons whole milk (for peanut butter glaze)
- 1/2 teaspoon vanilla (for peanut butter glaze)
- pinch of salt (for peanut butter glaze)
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Preparation
Step 1
If using unfrozen bananas, place bananas in a bowl and heat them in the microwave for a few minutes until they have released their liquid [You will have about 1/8 of a cup. A little more or less is okay]. Place the liquid in a separate bowl, and then mash the bananas. Set aside 1/2 cup, and discard the rest, or use for another application. If using frozen, thawed bananas, you can use the liquid the bananas omit when thawing, and don’t need to heat them.
Step 2
Heat oven to 350, with oven rack placed in the center.
Step 3
Whisk together flours, sugar, soda, and salt in a large bowl.
Step 4
Put sour cream in a liquid measuring cup, and add the ‘banana liquid’ that was previously strained. Use enough milk to make the mixture reach 1/2 cup. Mix together, and add 1/2 cup mashed banana, vanilla and bourbon [if using]. Add the egg and combine well, and then add the vinegar and combine.
Step 5
Add the wet ingredients to the dry, and mix into a smooth batter.
Step 6
Lightly grease a nonstick doughnut pan, and spoon 2 tablespoons of batter into each mold.
Step 7
Bake until doughnuts are golden and a toothpick comes out clean, about 13-15 minutes.
Step 8
Immediately invert doughnuts onto a baking sheet with a wire rack and let cool completely.
Step 9
When cool, dip tops of the doughnuts into glaze and return to the wire rack until glaze is set.
Step 10
For the coffee-cacao nib glaze, whisk together powdered sugar and 2 tablespoons of the coffee. Slowly add more coffee 1 tablespoon at a time, until desired consistency is reached. Add vanilla, salt, and cacao nibs at the end, and whisk together well.
Step 11
For the peanut butter glaze, whisk together powdered sugar and 2 tablespoons of milk. Add the peanut butter, and whisk together. Slowly add 1 tablespoon of milk at a time until desired consistency is reached. Add vanilla and salt and whisk together well.
Step 12
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Chef's notes
Using frozen-then-thawed bananas adds more flavor due to the liquid they release.
Yeasted, glazed doughnuts are a personal favorite, but these baked doughnuts have their own charm and great flavor.
The glaze adds moisture, making the doughnuts more moist over several hours.
