Three years ago, I impulse purchased a donut pan. I love, love, love doughnuts but since I don’t often let myself eat dessert for breakfast, the pans have been used exactly one time. This month’s theme – one-bowl desserts – seemed like a good time for me to dust off these bargain, non-stick pans and see what I could come up with.
To be something I’d realistically eat, I made the following requirements for the recipe:
One-bowl “compliant” (to follow our theme this month)
Make no more than a dozen (and hopefully less – old doughnuts are not #3 compliant)
I’ll admit that I was surprised at how well these Banana Cinnamon Doughnuts fits the description above – so surprised, in fact, that when I tasted one, I said to Brandon – “Hey! These are actually good!” The doughnuts are have a nice, soft texture but enough density to feel like you’re eating more than fluffy air. The banana provides a whole lot of sweetness, the cinnamon give the doughnuts some spice, and the buttery, slightly crunchy coating is just a bit decadent.
My recipe testing and baking was done in the evening, and I clearly wasn’t going to wait until morning to eat them, so we ate them for dessert. BUT – it definitely felt like a healthy dessert, so I figure that means it’s a only slightly sweetened breakfast.
Preheat oven to 350F. Spray two mini doughnut pans with cooking spray and set aside.
Break up the bananas in to chunks and place in to the bowl of a stand mixer. Using the paddle attachment, beat the bananas until they are well mashed. Add in milk, sugar, and butter and mix until combined. Then add in the vanilla and egg, again mixing until all ingredients are well incorporated.
Add in the rest of the dry ingredients all at once – flour, baking powder, baking soda, cinnamon and salt. Mix until the dry ingredients are just combined.
Pour the ingredients into a large ziplock bag, then cut a hole in the corner to pipe the batter into the doughnut pan (the batter can also be spooned in to the pan, you’ll just need to spread it out – it might get a little messy).
Place in oven and bake for 10-12 minutes until they are lightly browned and gently spring back when touched. Cool in the pan on a cooling rack for 5-10 minutes, then turn on to the rack to completely cool.
For the topping: mix the sugar and cinnamon together and place in to a ziplock bag. Once the doughnuts are entirely cooled, melt the butter in a small bowl. Dip the doughnuts into butter, then transfer to the ziplock bag and shake until coated thoroughly. Repeat with remaining doughnuts.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.
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