Baked Banana Donuts Recipes

Steps:

• Preheat over to 425 degrees Fahrenheit.
• Spray baking sheet with cooking spray.
• In large mixing bowl or in food processor, beat bananas, egg whites, oil and sugars.
• Add flours, baking powder, baking soda, vanilla and cinnamon.
• Mix well and let stand for 5 minutes.
• Scoop out a tablespoon of dough onto baking sheet and use a thin spatula to shape and make center hole.
• Repeat until all dough is used.
• Bake 6-10 minutes until top is golden.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.
• Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag.
• Snip off one corner of the bag and pipe batter into the prepared doughnut pan.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.

Steps:

• Sift flour, measure and resift 3 times with baking powder, soda, salt, and nutmeg.
• Cream butter then blend in sugar, add vanilla, and eggs, and beat until light and fluffy.
• Add combined bananas and buttermilk, and stir until well mixed.
• Add flour mixture in 3 or 4 portions, stirring thoroughly after each addition.
• Chill for at least 2 hours before rolling.
• Remove 1/4 of dough from refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured 2-1/2 inch doughnut cutter.
• Liberally sprinkle rolling surface with flour so dough won't get claggy and stick.
• Fry in deep oil heated to 375 ° F. until golden brown, then lift out and drain on absorbent paper.
• If desired, the dough may be covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as needed.
• Sprinkle with brown sugar or powdered sugar, or if you have the tools, put whipped cream inside.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Arrange banana halves in the prepared baking dish. Drizzle maple syrup over bananas and top with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.
• Bake in the preheated oven until heated through, 10 to 15 minutes.

Steps:

• Vegan Chocolate Glaze:Whisk together confectioners' sugar, cocoa, and salt. Whisk in 4 tablespoons milk and corn syrup until mixture is smooth and has the texture of thick, pourable honey. If needed, add more milk, 1 teaspoon at a time, until mixture reaches desired consistency. (Makes 1 1/2 cups.)
• Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Sprinkle flaxseeds over 1/3 cup water; let stand until slightly thickened, about 5 minutes. Whisk together flour, baking soda, and salt. In another bowl, whisk together almond milk and banana. Beat oil with granulated sugar on medium-high speed until creamy, about 2 minutes. Beat in flaxseed mixture. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture.
• Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 10 minutes (1 to 2 minutes less if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle with nuts; let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

Steps:

• Preheat oven to 350°F. Coat a doughnut pan with cooking spray.
• Combine bananas, egg, applesauce and vanilla in a large bowl. Combine flours, baking powder, cinnamon and salt in a separate bowl; stir into banana mixture.
• Spoon 1/3 cup batter into each cup of doughnut pan. Bake 12 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack.
• Prepare cream cheese glaze in a shallow bowl: Mix together cream cheese and sugar; stir in milk.
• Dip tops of cooled doughnuts in glaze, and set on a wire rack. Sprinkle each with 1 teaspoon walnuts.
• 161 calories with 1 TBS glaze and nuts.

Steps:

• Preheat the oven to 350oF, use a pastry brush to grease a mini doughnut pan with vegetable oil.
• In a medium bowl mix the mashed banana, vegetable oil, sugar, milk, cinnamon, salt and eggs until smooth. Add the flour, baking soda and baking powder then fold in until just combined. Spoon into the greased doughnut pan, filling each cavity about half-way with batter. Bake for 8-10 minutes until well-risen and the doughnuts spring back when poked. Remove from the oven and turn out onto a wire rack to cool completely. Wash the doughnut pan before greasing and repeating the filling and baking with the remaining batter.
• Glaze:.
• In a small pot, heat the peanut butter and butter together over a low heat, stirring constantly. Once melted, take off the heat and stir in the powdered sugar and milk.
• Decorate:.
• Dip the baked doughnuts into the warm glaze and place onto a baking tray. Sprinkle with chopped peanuts, if desired. Keep in an airtight container for up to 5 days.