One sad, lonely, over-ripe banana. One baked doughnut pan. And a sweet tooth. That's how this all started. Normally, if I have sad bananas, I think about banana bread but this time I had just one. Not enough for a well flavored bread. But, it was just right for a small batch of baked doughnuts.
Some good vanilla and warm cinnamon, because even baked doughnuts should taste special, and I expected to give them a simple glaze. But, while I was mashing the banana, I had an idea and scooped a quarter of the mash into my glaze bowl.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients (6 - 8 Doughnuts)
- 1 Cup all purpose flour
- 1/4 Cup sugar
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon cinnamon
- 3/4 Ripe banana, mashed
- 2 Tablespoons unsalted butter, melted
- 1 Egg
- 1/2 Cup buttermilk (regular milk OK here)
- 1 Teaspoon vanilla
- 1 Tablespoon unsalted butter, melted
- 1 Tablespoon milk
- 1/4 Ripe banana, mashed
- 3/4 Cup powdered sugar
- Pinch of salt
- Dash of cinnamon
Pre-heat the oven to 350 degrees.
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a separate bowl, whisk together the egg, melted butter, buttermilk, vanilla and mashed banana. Mix the wet ingredients into the dry.
Spray a doughnut pan with a light coating of non-stick baking spray and pour the batter into each cavity. If you have an 8-doughnut pan, fill each cavity about 3/4 of the way up. If you have a 6-doughnut pan, like I do, just fill to the top. It will still be fine. Bake for 13 - 15 minutes until set but barely golden brown. Allow to cool slightly before turning out of the pan.
While the doughnuts are cooling, whisk together the melted butter, milk, banana, powdered sugar, salt and cinnamon. Turn the doughnuts out onto a rack and generously pour on the glaze.
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