This is what happens when one buys a donut pan; you feel like you have to use it all the time to get your money’s worth! The pumpkin spice donuts were a big hit, but I thought I would try making a different flavour just to mix things up. I had about fifty bananas sitting on my counter last week and I thought I should probably try using some of them up before they all turned completely black. I found a banana breakfast donut recipe on Chocolate Covered Katie, and I made a few modifications to make them a bit less ‘breakfasty’ and a bit more ‘desserty’. This recipe actually uses a lot of banana (2 packed cups), which was awesome for my ‘banana situation’.
I think you could definitely eat these donuts for breakfast, and I definitely mean donut(s) in the plural sense. I’m a fan of BIG breakfasts and I can’t imagine eating just one at a time. The icing used in the original recipe is healthier than the one I whipped up, which has icing sugar in it, but you could definitely just leave the icing off if you wanted to eat these donuts for a ‘breakfast-on-the-go’.
Banana Breakfast Donuts
- 2 cups flour (I used regular white flour)
- 1 tsp baking soda
- 1 tbsp cinnamon ( I really like cinnamon so you could always use less)
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/4 cup oil, plus 2 tbsp of non-dairy milk
- 2 tsp of pure vanilla extract
- 1/2 cup of pure maple syrup
- 1 and 1/2 tbsp lemon juice
- 2 cups mashed banana
- 1/2 cup walnuts
1. First, preheat your oven to 350 F. Combine the dry ingredients and mix until well combined.
2. Then, combine the wet ingredients in a separate bowl and mix into dry. Don’ over mix as some lumps remaining is a good thing.
3. Grease donut pan (or a muffin pan if you don’t have a donut pan). I pipe the batter into the donut pan by filling a plastic bag with the batter and then cutting the tip off so I can easily squirt the batter into the donut moulds, rather than trying to spoon the batter in by hand.
4. Bake for 25-30 minutes. Cool, then frost with icing!
Nut Butter Icing
1 cup of icing sugar
1/4 cup of coconut butter (room temp. not melted)
1/4 cup of nut butter (I used soy)
1 tsp vanilla
non-dairy milk – add half a tbsp at a time until you reach your desired consistency
1. Whip the coconut butter with a handheld mixture or a standing beater. Add vanilla extract and nut butter and mix well.
2. Add icing sugar slowly. The batter will probably start getting stiff so add 1/2 tbsp of non-dairy milk at a time until you’ve reached the desired consistency for your icing.
3. Ice your donuts!
Here is the link to the original post