Clever Kitchen: Banana Bread Donuts

by Alecia on September 13, 2012

 A few weeks ago, I finally splurged and bought a Donut Pan – best purchase I have made in a long time!  Since my pan arrived, I’ve been on a donut-making spree; reinventing tons of great recipes into donuts!  As you might expect, there have been no complaints from my family :)  This morning I decided to use some overly ripe bananas I had in the fridge and turn our favorite banana bread recipe into Banana Bread Donuts!  The result was exactly what I had hoped it would be – moist, flavorful, and the perfect portion sizes!

Here’s how to make these delicious creations.  Makes 12 donuts.

Ingredients -

    • 1 c. Flour
    • 1/2 c. Sugar
    • 1/2 tsp Baking Soda
    • 1/8 tsp Baking Powder
    • Pinch of Salt
    • 2 ripe Bananas, mashed
    • 1/4 c. Applesauce (or Canola Oil)
    • 1 Egg, lightly beaten
    • 1/4 c. mini Chocolate Chips (optional)

Directions - 

Preheat oven to 425º.

In a large bowl, mix the dry ingredients (flour – salt) with a whisk just to combine.  Set aside.  In a medium bowl, mash bananas and then add applesauce and egg.  Mix until well combined.  Add the banana mixture to the dry ingredients and stir until well incorporated and a soft batter is formed.  Add in chocolate chips, if using, and stir to mix.

Carefully pour or ladle your mixture into a pastry bag or large freezer bag.  Snip off roughly 1/2 – 1 inch hole in the corner and squeeze batter evenly into your greased donut pan.  The batter will be very runny and come out quite quickly; don’t worry about getting batter on the pan in between the donut crevices – just use a spatula or spoon (or your finger) to wipe it into the crevices before baking.  Each donut crevice should be filled 3/4 full.  If you’re using one donut pan (makes 6 donuts at a time), use half the batter with each batch to make a total of 12 donuts.

Bake donuts in preheated oven for 10 – 12 minutes or until a toothpick inserted in the middle comes out clean.  Your donuts will be very moist and soft to the touch.  When you poke the top of one with you finger, it should bounce back, though.

The bottom of your donuts will be much darker than the top – this is normal.  Remove donuts from pan and allow to cool on a wire rack for a few minutes before eating.  You can eat them as-is or dust with a bit of a powder sugar.

* You will definitely need a donut pan for this recipe.  The batter is far too runny to make these donuts on a baking sheet. You can find donut pans on Amazon or at your local store – they often go on sale at craft stores & you can get a great deal with an in-ad coupon (i.e. Michael’s 40% off one item coupon).

Like this recipe?!  Hit the printer icon below the post to print it or share your love by using one of the TwitterFacebook, or Pinterest tabs below!  Of course, you can find plenty more yummy recipes from my Clever Kitchen, too!

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{ 2 comments… read them below or add one }

Ida Pearce September 13, 2012 at 12:02 pm

FUNNY – i just pulled out my donut pans yesterday thinking it would be fun to make some… i can’t wait to try these! I’ll post back when i do…


Alecia September 13, 2012 at 2:26 pm

I am completely obsessed with making donuts now that I have a pan!! Please, do post back after you make these, Ida! I’d love to know your thoughts!!! And if you’re looking for more donut creation ideas, I’ve started a board on Pinterest devoted just to this cause :)


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