baked maple banana bread doughnuts
Dough nut let those brown bananas go to waste.
Whenever I make banana bread, it’s always out of necessity. I haven’t committed an accidental banana apocalypse lately, and J doesn’t even like banana bread in the first place, so I don’t oft go out of my way to bake a loaf even though I quite enjoy a slice myself. With a little butter…mmm.
So these here doughnuts happened via Instagram poll feedback and a couple bananas screaming for help on my countertop. Even though many of us are largely shedding really heavy fare from our everyday nutrition, I still believe we can throw in a treat here and there. ESPECIALLY because these use very little by way of processed ingredients, and even include a nice potassium-rich fruit within the batter.
Baked Maple Banana Bread Doughnuts are a perfect coffee snack or evening treat. The maple glaze dunk is simple but lends a touch more of that lovely flavor to these light and fluffy little ‘nuts. Aside from a bit of cooling time, they’re quick to make, and use ingredients you probably have around. Unless you don’t have brown bananas, then you should probably wait a bit for them to shoot a “USE ME NOW” flare.
You can certainly bake these up in the morning and have them ready for the house by breakfast, or in the afternoon when a sweet craving climbs into your tastebuds like a bat out of hell and demands immediate attention. No bad time to eat a doughnut.
Dough or Dough Nut
There is no try.
The batter for these dudes isn’t much different from a classic banana bread, except for some adjusted amounts.
I used some fairly large and fat bananas, which yielded around 1 cup when I mashed them up. A few lumps are fine, so long as they aren’t big honking chunks.
First, whisk up your wet ingredients. I use coconut oil as the fat, but you can sub butter if you wish. Some plain Greek yogurt lends extra moisture and maple syrup sweetens everything up, and of course the eggs and vanilla. Fold in those mishy mashy nanas. Then, add your dry: whole or white wheat flour (all purpose is good too), baking powder and soda, cinnamon, and a touch of salt. Don’t overmix the batter, you fool.
Grab your piping bag and a pair of doughnut pans (grease those fuckers first). Spoon the batter into your piping bag and squirt the batter into each slot, filling 2/3 of the way full. Bake for 10-12 minutes until firm. Cool the doughnuts completely.
Sizzerp
Where the fuck did that expression come from and why? It’s existed at least since I was in high school, maybe before that. I find it rather yikes.
Once the doughnuts are totally cooled, make the glaze. Simply whip together powdered sugar, more maple syrup, vanilla, and a little milk to thin it out. The glaze shouldn’t be too drippy, but instead slowly stream off a fork when it’s lifted from the bowl.
Lay some parchment below your cooling rack to catch spills (there will be drips, don’t worry). Dunk one side of each doughnut into the glaze, let excess drizzle back into the bowl, and set unglazed side down back onto the wire rack. I like to let the glaze firm up for a few minutes before swiping a doughnut to eat.
The result of all this is a tender, light, airy doughnut with a good level of sweetness, but not excessive, and just enough banana taste. A cozy treat with mostly wholesome components – just the way we like it right now.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More banana bread? Doughnuts? I gotchu.
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baked maple banana bread doughnuts
Ingredients
- 2 tbsp melted coconut oil
- 1/3 cup maple syrup
- 1/2 cup plain whole milk Greek yogurt
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 very ripe bananas (about 1 cup mashed)
- 1 1/2 cups whole wheat flour (white wheat and all purpose work too)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp kosher salt
maple glaze
- 1 1/2 cups powdered sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp milk, to thinP
Instructions
- Preheat oven to 350 degrees. Grease 2 6-slot doughnut pans.
- In a bowl, whisk together the coconut oil, maple syrup, Greek yogurt, eggs, and vanilla until smooth. Stir in the mashed banana. Add flour, baking powder, baking soda, cinnamon, and salt, mixing until just combined. The batter should be quite thick.
- Scoop the batter into a piping bag or a ziptop bag with the corner snipped off. Pipe the batter into the doughnut slots, filling 2/3 of the way to the top. Bake the doughnuts for 10-12 minutes until puffy and the tops are set. Let cool in the pans for 5 minutes, then run a knife around the edge of each doughnut and place onto a wire rack. Cool completely.
- To make the glaze, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon of milk. The glaze should be fairly thick. If it seems too lumpy, add another tablespoon of milk.
- Place a piece of parchment beneath the cooling rack. Dunk one side of each cooled doughnut into the glaze and set back onto the wire rack. Let the glaze harden for 5 minutes. Serve!
Shannon
These were absolutely amazing!! My daughter has celiacs disease so I swapped the flour with a gluten free blend and they turned out perfectly. We had them for dessert tonight but will be eating the leftovers for breakfast tomorrow……or another snack later tonight!
Kellie
YAY! So happy the gf flour worked out for you and your daughter. Good to know they work with that swap!