I’m not eating processed sugar right now, but I’m still indulging my sweet tooth (don’t judge) with maple syrup and honey sweetened things. We had a bit of banana pulp left over in the fridge from the last time we made banana muffins, so we decided to try donuts today. These came out pretty awesome, and weren’t super difficult.
This recipe makes enough for 6 donuts (we only have one pan) but could be doubled. Pay attention to the wetness of the dough and adjust accordingly.
- 1C flour
- 1/2t baking powder
- 1/4t baking soda
- 1/8t salt
- 1/4t each cinnamon, nutmeg, cloves (or whatever, to taste)
- 1/2C mashed banana, finely blended (ours was liquidy from being in the fridge, and worked great)
- 1 large egg
- 1/4C maple syrup (you could use regular sugar here, probably)
- 1/8C oil (I used olive oil, it’s what we had)
- 1T yogurt or sour cream
- 1/2t vanilla
- Preheat oven to 350 and grease your donut pan.
- Mix dry ingredients in one bowl, mix wet ingredients in another.
- Combine wet and dry until completely mixed.
- Spoon batter into pan, filling cups not-quite-full.
- Bake 12-15 mins, until a toothpick comes out clean
- Cool in the pan for 5 mins, then remove and cool on a rack.
FOR THE GLAZE
While the donuts are baking, in a food processor, blend together:
- 1/2C pecans
- 1/8C maple syrup
- 1T melted butter
- 1/2t vanilla
- 1/8C warm water
When the donuts are slightly cooler but not cold, put them on a plate nad spoon the glaze over the top. Eat. Delicious.