Baked Banana Donuts
Seriously, I was amazed when I was in Canada at age 15 by the number of Tim Horton’s donut and coffee shops that appeared on street corners. They seemed even more ubiquitous than McDonald’s or Waffle Houses in the South. Although I am sure I had a donut there during my stay, I don’t remember anything about it.
I guess Tim Horton Donut shops are in the US, too, but Krispy Kreme or Dunkin’ Donuts shops are much more common. My casual observations lead to me believe that Krispy Kremes are of the South and Dunkin’ Donuts are of the North. Here’s the thing: they make two completely different types of donuts.
Dunkin’ makes these dry, cake-like, or muffiny, donuts while Krispy Kreme makes hot, fresh, yeast-raised tender donuts.
Can you tell which one I like best? Generally, I’ve found, Southerners prefer KK and Northerners prefer DD. It makes for quite a battle of wills when this ‘mixed’ family decides to go out for donuts.
These banana donuts were made in an effort to use up the dozens of bananas my husband inadvertently left me with. They are more on the Dunkin’ Donuts continuum than on the Krispy Kreme one. Unlike the way I described Dunkin’ Donuts sweets above (which was a negative description mostly out of my allegiance to KK), these donuts were not dry and chewy. They were moist and glazed and slightly banana-y. They were super easy to whip up and quick enough to bake up that it wouldn’t be a stretch to make them for breakfast one weekend morning.
Baked Banana Donuts (from Rumbly in my Tummy)
- 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 butterFor the brown butter glaze:
- 4 tablespoons butter
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoons vanilla
- Preheat the oven to 325°. Lightly grease a doughnut pan (I actually used a mini-bundt pan, filling the cavities only 1/3 of the way with batter).
- 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 prepared pan. Each indention should be about half full.
- Bake for 8-10 minutes until baked through. Doughnuts should spring back when lightly pushed.
- To make your glaze, heat butter over low heat until it turns golden brown- about 6-8 minutes. You will see solids separate from fat as the liquid begins to brown. Remove from heat and add the powdered sugar, milk, and vanilla. Transfer to a shallow plate or bowl so that it cools.
- Dunk cooled donuts into the warm glaze, and place on parchment paper until set.