Baked Banana Bread Donuts
And, welcome to the week of doughnuts over here on Fin Gourmet. I usually don’t post two similar recipes in the same week, but I was so excited about these Banana Bread Doughnuts that I just couldn’t wait to share them with you!
Eating healthy is a huge priority to me, but as I’ve mentioned many, many times, I also have a huge sweet tooth that does not like to be ignored. Cutting out sweets isn’t an option for me; it’s just not a choice I’m willing to make. Instead, I believe in moderation, balance and smart choices.
So, my smart choice for the week…baked banana bread doughnuts!
I just haven’t been able to get enough of my doughnut pan lately, and when I spotted a pile of over-ripe bananas in the back of the fridge, I knew what had to happen. Banana bread doughnuts! But again, it’s all about balance, so I cut out the processed sugar, white flour and significantly cut the fat, while keeping the great banana bread flavors we all know and love. These soft, walnut-studded rings are made with whole wheat flour, naturally sweetened and baked to perfection.
I just haven’t been able to get enough of my doughnut pan lately, and when I spotted a pile of over-ripe bananas in the back of the fridge, I knew what had to happen — banana bread doughnuts! But, while I love sweets, I wanted to keep these breakfast treats on the light side, so I cut out the processed sugar and white flour, and significantly cut down on the fat while keeping the great banana bread flavors we all know and love. These soft, walnut-studded rings are made with whole wheat flour, naturally sweetened, and baked to perfection.
Makes 10 doughnuts
What You’ll Need:
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil
2 ripe bananas, mashed
1/4 cup agave syrup (or maple syrup!)
1/2 cup Greek yogurt
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup walnuts, chopped
What to Do:
Preheat oven to 325 degrees(Depends on your oven). Lightly coat the doughnut pan with cooking spray and set aside. Note: If you don’t have a doughnut pan, you can either make these “doughnut muffins,” or pour the batter into a bundt pan for one giant doughnut!In a large bowl, whisk together flour, baking soda, and salt. Set aside.In a medium bowl, combine coconut oil, mashed bananas, agave syrup, yogurt, egg, and vanilla, and whisk until smooth.Add the wet mixture to the dry mixture, and stir until just combined.
Now it’s time to fill the pan: Pour the batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into the prepared doughnut pan, making sure each indentation is about 3/4 full.Top with walnuts pieces, and lightly press them into the batter.
Bake for 14 to 16 minutes, or until the doughnuts are golden and spring back when touched. Remove from the oven and cool in the pan for a few minutes, then carefully turn out into a wire rack and cool fully. (Note: Baking time will vary if using a different type of pan.)