Banana Bread Doughnuts with an Almond Butter Glaze


I had this idea to combine three of my favorite things and I'm not talking about gin, tonic, and lime, because that was last week, and I'm still recovering. I am talking about banana bread, doughnuts, and almond butter. If there were no rules in life, and you could eat doughnuts twice a day everyday in your underwear, I would. But instead, I indulge in doughnuts once in a while, and eat banana bread much more often, because it's healthy, and to be honest, it makes me feel all good inside. I like my banana bread full of healthy bits, like walnuts, coconut, and whole wheat flour. I like to spread a generous serving of creamy almond butter on top, and wash it down with a glass of almond milk. It is so good, and delicious, and comforting. It's my favorite of the sweet breakfast treats. Sometimes I'll add a big handful of chopped dark chocolate to the mix, which is extra indulgent. This whole ritual, slicing of the warm bread, slathering of almond butter, and then washing it all down with almond milk, and the need for more doughnuts in my life, was all the inspiration that I needed to come up with this recipe.

When creating these doughnuts, I opted for a fairly simple banana bread recipe, nothing to complicated. I left out the healthy bits like whole wheat flour and walnuts, because who are we kidding, these are doughnuts we're talking about here. I've made this recipe two ways: incorporating the chocolate into the batter, and leaving it out and then sprinkling on top. I prefer the later, for the aesthetic appeal and the added crunch. I have been a bit obsessed lately with baked doughnuts. The effort required is substantially less than frying, and in the end, you will probably smell of banana bread and less like a grease trap. These doughnuts are soft and fluffy. Subtly sweet, with a touch of salty. They are the perfect marriage of banana bread and doughnuts. What more could you ask for.




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BANANA BREAD DOUGHNUTS WITH AN ALMOND BUTTER GLAZE
makes 6 doughnuts
notes: over ripened, frozen and then thawed bananas work best for this recipe. 

2 ripe bananas, mashed
1/4 cup granulated sugar
1/4 cup plain Greek yogurt
2 tsp unsalted butter, melted
1 egg
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt

icing
3/4 cup powdered sugar
2 tbsp almond milk
2 tbsp almond butter
pinch of salt
1 oz dark chocolate, chopped

Preheat the oven to 400ºF.

Grease a doughnut pan.

In a bowl, add the mashed bananas, sugar, yogurt, butter, and egg. Combine with a whisk until smooth.

In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and combine.

Scoop the batter into the doughnut baking pan, filling each hole a little more than 3/4 full. Place into the oven and bake for 12 minutes, or until a toothpick inserted comes out clean. Let the doughnuts cool on a wire rack.

Sift the powdered sugar into a bowl. Slowly drizzle in the almond milk while mixing rapidly with a whisk. Add the almond butter and combine until thin. You may need to add a bit more almond milk to get the right consistency. Add a pinch of salt.

Once the doughnuts are cool, dip one side into the glaze and then sprinkle with chopped chocolate. Best eaten immediately, but can be stored in the fridge overnight and served the next day.


22 comments:

  1. Oh, my! A marriage between banana bread and a doughnut? And you've even got almond butter and chocolate in it? I think I'm in foodie heaven right now with just the idea of the smell and taste on my mind- I think I might even just have feared the lazy bananas who sit on my kitchen counter and have a really hard time getting anywhere close to being ripe (not even talking overripe here...) :-D Not kidding - this idea is just AWESOME and will sure happen in my kitchen soon - thanks for the inspiration!

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  2. Sweet goodness, these donuts are heavenly!!!

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  3. Dang, that combination sounds so perfect...

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  4. I love how they are baked! I am excited for an almond butter glaze because that is probably one of the most creative things I have heard lately!

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  5. Don't have a doughnut pan. Mini-cupcake pan?

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    1. You will just have to alter the baking time. Check with a toothpick to ensure doneness. I would start with 8 minutes.

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  6. I'm pretty sure that these are the most gorgeous doughnuts I've ever seen.

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  7. I loved baked doughnuts! I've done pumpkin ones, but I've never thought to do banana ones! Such a good idea!!!
    xo,
    Lauren at www.lakeshorelady.com

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    1. Hi Lauren. I tried pumpkin ones a few years back, and the were pretty fantastic.

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  8. Oh my, these doughnuts look absolutely amazing!!!

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  9. It was an evil idea, as people like me (especially me) will make this donuts and do anything not to share them with a partner. Poor me, poor Tomasz... But one is for sure, I'll be enjoying them.

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  10. I've died and gone to banana bread doughnut heaven.

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  11. I made these today, and I wanted to tell you that they are amazing. My family loves then. xo Sherif

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    1. Thanks Sherif. So glad you liked them.

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  12. I just can't even explain how ridiculously grand these look! I need them in my life pronto!!! As usually your pics are divine too! xx

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  13. Good Golly Miss Molly. Hot Damn, I am in love.

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  14. SO glad I'm making a trip to the grocery store tomorrow. i have some mini donut baking pans that need some love!

    www.from-TheLionsDen.blogspot.com

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  15. i got a deep fryer for my bday, so I'm going to muck up your healthy donuts with it. ;) xoxo

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  16. what a darling ring! i love this idea, i'm going to have to try this glaze next time i whip up banana bread donuts! thanks for sharing :)

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  17. Oh my god, these doughnuts are singing to me right now, "please make me nowowowowow..." I just bought a doughnut pan and have been musing on what recipe to break them in first. This one looks amazing! I love recipes that mash up your most favorite ingredients/foods. It makes it so much more personal, creative, and not to mention (the most important bit!)-- delicious!

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  18. I just made these and my five year old is eating them up. Great recipe. Thanks.

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