I introduced you to my doughnut maker Dazey a long time ago for my coffee-glazed doughnuts. Now she reemerges!
When my dad decided it was time to part ways with his old doughnut maker, my sister and I had a little battle over it. I won. But she wanted to use it one more time before it came to live with me.
So we whipped up a batch of donuts. I went searching through her cupboards to find ingredients to turn her recipe vegan. So we used what she had on hand to replace the eggs in her recipe – bananas. Delicious banana flavored donuts resulted!
Since the donuts came out tasting much more like bananas than anticipated, we decided two glazes were necessary – our planned very simple glaze and a peanut butter flavored one to accompany the banana goodness.
Oh yum.
I thought I should share.
banana doughnuts:
yields 8 doughnuts
1 C whole wheat pastry flour
1 T baking powder
1/4 C vegetable oil
1 ripe banana, mashed
1/2 C unsweetened vanilla almond milk
1/2 t salt
1/4 C sugar
Mix batter. Pour into doughnut maker and cook for about 5-8 minutes.
No doughnut maker? No problem! Preheat your oven to 350 degrees and bake these either in a doughnut-shaped pan or in muffin tins for 15-25 minutes (closer to 15 mins in a doughnut shaped pan, but more like 25 if you’re making regular sized muffins. Maybe even 30 for muffins.)
peanut butter glaze:
1 T PB2
2 T powdered sugar
2 t soy milk
Whisk glaze ingredients together. You can put the glaze in a shallow bowl and dip the top of each doughnut in the glaze as you take them out. But I was in the mood to pour my glaze over a tower of doughnuts.
That was fun.
Nutrition facts per doughnut (plus 1/8th of glaze): Calories: 171; Calories from Fat: 68; Total Fat: 7.5g; Saturated Fat: 1.4g; Sodium: 173mg; Total Carbohydrates: 24.3g; Dietary Fiber: 2.2g; Sugars: 10.3g; Protein: 2.4g
I’m also trying to teach my cat the command “get the hell off my dining table” as of late. I don’t think it’s working. What do you think?
Maybe if I didn’t laugh and take 25 pictures before scolding him . . .
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