Eva had been hounding me for the last few days about baking up something with bananas, honey, eggs and all that. So as I was driving the kids to school, we discussed this and decided on doughnuts (she discovered the mould). Okay, I set about on searching for a recipe, came up with one and waited for the kids to finish their nap.
On cue, at 4pm, both wake up and demand to be in the kitchen – yes, Noah included. The little man sat in his IKEA high chair, wondering what was going on. He got all excited when I sent Eva to get the bananas. After downing two, he realized that we were doing something with the darn bananas and started asking for a piece of the action. He wasn’t satisfied with just staring. So I gave him a butter knife. Nope, that didn’t make him happy. In fact, he didn’t stop screaming until I set the mixing bowl right in front of him! Then Eva got upset because she wanted to see what was going on too. I gave her the task of mixing the eggs into the batter. That made Noah angry. So okay, I gave him the butter knife and got him to crack the egg. Nope, that wasn’t enough. He wanted to molest the broken egg. Aiks.
The two finally calmed down but that was only because they were each busy licking off batter from the butter knife and spatula.
Anyway, the resulting doughnut doesn’t really have the crunchy exterior that you get from deep frying but that’s okay. It is more of a cake-muffin in the shape of a doughnut but it still went down well with everyone including the hubby who came home and promptly ate three doughnuts at one go. Heh. As always, it’s best to use ultra ultra ripe bananas for any baked goodies. I didn’t have that were about to die so I settled for “just ripe” bananas. The taste is still good and quite delish but I think it would have been better had the bananas been riper. I might even add some chocolate chips or chopped dried fruit or chopped almonds to the batter the next time I attempt this. Yums!
Baked banana doughnuts
Adapted from Janie’s Kitchen’s recipe here
3-4 small ripe bananas
Slightly less than 1/2 cup brown sugar
1/2 cup Greek yogurt
1/4 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
2 cups cake flour/plain flour
1 tsp baking powder
1/2 tsp baking soda
- Preheat your oven at 180 C.
- Mix the mashed banana, sugar and greek yogurt together until incorporated.
- Add in the melted butter, eggs and vanilla extract. Mix well.
- Fold in the flour, baking powder and baking soda. Do not overmix!
- Scoop the batter into a zip lock bag/food grade plastic bag or a pipping bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.
- Pipe the batter into the doughnut mould until it’s 3/4 full. You can sprinkle brown sugar & cinnamon powder on the top if you like (I sprinkled some brown sugar on a few of the doughnuts).
- Bake for 15 minutes or until the doughnuts are golden brown. Remove from the pan and cool before eating/storage. These can be kept in an airtight container for 1-2 days before storing them in the fridge. To reheat, simply warm them up in a microwave (covered) or steam (covered) for a few minutes.