BANANA AND PEANUT BUTTER BAKED DOUGHNUTS
Little baked doughnuts are a great snack to have with a cup of coffee. They really hit the spot when you want a little something sweet! I've used almond butter in the glaze before as well which is delicious and is perfect if you're making them for someone with a peanut allergy.
Provided by Izy Hossack
Categories Dessert
Time 45m
Yield 20 mini doughnuts
Number Of Ingredients 15
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.
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