Best Banana Donuts Recipes

BONELOS AGA RIPE BANANA & PEACH DONUTS

Steps:

• Drain the can of peaches.
• Peel and smash the bananas add the peaches and continue to mash together.
• Sift the baking powder & flour into the mashed mix, add sugar if using.
• stir the mix
• Heat oil in pan or wok (about 320ml or 1/3 cup 4x) should be enough to allow the dough to float.
• Place tablespoon worth of mix into hot oil, the dough will begin to turn golden brown and float, turn the donut over to get same likeness of color.
• remove and place on a plate w/ paper towels.

BAKED BANANA NUT DONUTS

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.

VEGAN BAKED BANANA DONUTS

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.

BANANA DONUTS

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.