I’m on a doughnut binge! First I came down with a midnight craving for doughnuts that resulted in some deep-fry action, then I saw a doughnut pan on sale at Crate and Barrel. I just had to buy it. Anything that makes doughnut making a little simpler is a-ok in my books.
I’ve been wanting to buy a doughnut pan for a while but I couldn’t make myself do it. I really dislike buying specialty pans — they always end up languishing in the dark depths of my cupboards. I didn’t think I’d use the pan all that much but after making these banana doughnuts I’m a total convert.
I love my doughnut pan! Now that I’ve taken the baked doughnut plunge I can totally picture myself making loads of other baked doughnuts. I was planning on starting with a plain doughnut, but some brown freckled bananas called to me.
I adapted one of my favourite banana bread recipes and I’m happy to report that my doughnuts came out light, fluffy and addictive. They didn’t have the crunch you get from deep frying but I actually preferred the texture of these soft, pillowy ohs of goodness.
The Nutella glaze took these doughnuts over the top. Nutella and bananas are a classic pairing so the glazed doughnuts did not disappoint, especially with the crunch of the sprinkles. If you’re a fan of naked doughnuts, these doughnuts are just the slightest bit sweet.
Baked Banana Donuts with Nutella Glaze
makes 6 doughnuts
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 egg, at room temperature
- 1/2 cup mashed ripe bananas (about 1 banana)
- 1/4 cup plus 2 tablespoons buttermilk
- 1 teaspoon pure vanilla extract
- 1/4 cup Nutella, at room temperature
- 2 tablespoons plus 2 teaspoons heavy cream
Preheat the oven to 400°F. Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, banana, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
Make the glaze: stir the heavy cream into the Nutella. If too thick, add more heavy cream 1 teaspoon at a time.
Once the donuts are cool, about 20 minutes, dip in the glaze and top with sprinkles, if desired.