I may not be a doughnut connoisseur or a big doughnut person for that matter, but I do appreciate a good doughnut. I like my doughnuts soft, fluffy and chewy, not too sweet but sweet enough to take care of my sugar fix.
I remember when I was a teenager, we lived up the street from a doughnut house briefly . They made these perfectly shaped yeasty fried doughnuts that were dusted with sugar and always warm and airy. They were my favourite food to eat for a while and I’ve never found doughnuts that perfect again.
This isn’t to say that these baked banana doughnuts aren’t delicious, because they are. I just seem to have a thing for food tinged with nostalgia.
I’ve literally had baked-doughnuts on my list of recipes to try for years now; ever since I found out that you could bake doughnuts instead of fry them really. For years it didn’t happen because baking doughnuts requires a special pan which I couldn’t bring myself to buy – I’m not a fan of unitaskers. And then last year while wandering the aisles of the Target in Bellingham I came upon a dandy doughnut pan promising perfectly baked even-shaped doughnuts. The cherry on top was that it was on sale!
We made baked banana doughnuts that weekend with bananas we had destined for banana bread. Now we alternate between making doughnuts and banana bread with our old bananas.
While these doughnuts don’t have the texture of yeasted doughnuts, they make an excellent alternative to fried cakey doughnuts which I sometimes find greasy. These are easier to make, the ingredients are classic flour, milk, sugar, bananas add flavour and moisture. They come out cakier and rich and warmly fragrant, and so much fun – because who would have thought I’d be making homemade doughnuts!
They’re easy to whip up for the weekend and superb with tea or coffee; they make our mornings feel special.
- 1 tablespoon ground flax seed + 3 tablespoons water
- 3 very ripe medium bananas, mashed
- 1/2 cup turbinado or raw sugar
- 1/2 cup plain plant-based yoghurt
- 1/4 cup melted plant-based butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 1/2 cups confectioners’ (icing) sugar, sifted
- 3 – 4 tablespoons almond milk
- 2 teaspoons vanilla extract
- Pinch of sea salt
- Mix ground flax and water in a small cup or bowl, set aside and let mixture thicken for at least 5 minutes
- Preheat oven to 350 degrees f., and grease a doughnut pan
- In a large bowl, combine mashed banana, sugar, yoghurt, melted butter, flax mixture and mix with a whisk until smooth
- Sift flour into a separate bowl and combine with baking powder, baking soda, nutmeg and sea salt
- Add the flour mixture to the banana mixture (wet ingredients) and mix well to combine
- Pour batter into a piping bag and pipe into prepared doughnut pan, filling each hole to a little over 3/4 full
- Bake in oven for 12 – 14 minutes until golden brown and a toothpick inserted into the center comes out clean
- Let doughnuts cool on a wire rack while you prepare the glaze
- Add sifted sugar and vanilla to a medium bowl and slowly stir in almond milk a little at a time, while whisking to make a smooth pourable glaze
- Dip one side of cooled doughnuts into the glaze
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