Bananas Foster Doughnuts Recipes

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:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

Steps:

• For the banana cake doughnuts: Add the cake flour, bread flour, baking powder, baking soda and cinnamon to a fine-mesh sieve and sift over a large bowl. Whisk the bananas and buttermilk together in a small bowl. To the bowl of a stand mixer add the shortening, sugar, salt and vanilla and using the paddle attachment, cream the mixture on medium speed until smooth and creamy, 1 to 2 minutes. Beat in the whole egg, then add and the egg yolk and beat until smooth. Alternate adding the flour mixture and banana mixture in 3 additions, beginning and ending with the dry ingredients and mixing just until combined. Cover the bowl with plastic wrap and set aside for 10 minutes.
• Generously coat the work surface with flour and turn the dough out onto the floured surface. Dust the top of the dough with more flour, then roll the dough into a 1/2-inch thick sheet. Use a 3-inch donut cutter to stamp out circles from the dough. Place the circles on a parchment paper-lined baking sheet. Bring the scraps together, re-roll them into a 1/2-inch thick sheet, and stamp as many circles from the dough as possible (discard the remaining scraps); you should get about 12 donuts.
• Line a rimmed baking sheet with paper towels and set a wire cooling rack on top. Pour the oil into a large heavy-bottomed frying pan set over medium-high heat; the oil should fill the pot by about 2 inches-if it doesn't, add more. Heat the oil until it reads 375 degrees F on an instant-read thermometer. Add 2 to 3 doughnuts to the hot oil and cook until the doughnuts are golden brown, about 1 1/2 minutes on each side. Transfer to the cooling rack to drain and cool and repeat with the remaining doughnuts, making sure the temperature of the oil returns to 375 degrees F between batches.
• For the bananas foster: Melt the butter in a large skillet set over medium heat. Add in the brown sugar, cinnamon and the salt stirring until the mixture starts to bubble. Add the bananas and gently stir to coat in the sugar mixture. Continue to cook the bananas until they are warmed through, 1 to 2 minutes. Use a slotted spoon to transfer the bananas to a medium plate. Stir the rum and banana liqueur to the skillet and cook until combined, then pour the sauce into a heat-safe mixing bowl. Whisk in 1 cup of confectioners' sugar, and once well combined, begin adding more confectioners' sugar 1 tablespoon at a time, until the sauce is a medium-thick consistency good for drizzling.
• For serving: Slice the doughnuts three-quarters of the way through horizontally. Stuff the doughnut with a few banana slices. Drizzle the sauce over the top and serve generously dusted with confectioners' sugar.

Steps:

• Preheat oven to 400 degrees F.
• Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside.
• Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
• In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
• In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
• In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.

Steps:

• Cook butter and sugar in a large skillet over medium heat until melted. Meanwhile, slice bananas in half lengthwise. Add to skillet and cook until bananas are tender, about 2 minutes. Carefully add rum and brandy and ignite. Spoon sauce gently over the bananas a few times and then serve immediately over vanilla ice cream.