Recipe: Baked Banana Bread Doughnuts
This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
I just haven't been able to get enough of my doughnut pan lately, and when I spotted a pile of over-ripe bananas in the back of the fridge, I knew what had to happen — banana bread doughnuts! But, while I love sweets, I wanted to keep these breakfast treats on the light side, so I cut out the processed sugar and white flour, and significantly cut down on the fat while keeping the great banana bread flavors we all know and love. These soft, walnut-studded rings are made with whole wheat flour, naturally sweetened, and baked to perfection.
Recipe: Banana Bread Doughnuts
Makes 10 doughnuts
What You'll Need:
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil
2 ripe bananas, mashed
1/4 cup agave syrup (or maple syrup!)
1/2 cup Greek Yogurt
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup walnuts, chopped
What to Do:
- Preheat oven to 325 degrees. Lightly coat the doughnut pan with cooking spray and set aside. Note: If you don't have a doughnut pan, you can either make these "doughnut muffins," or pour the batter into a bundt pan for one giant doughnut!
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In a medium bowl, combine coconut oil, mashed bananas, agave syrup, yogurt, egg, and vanilla, and whisk until smooth.
- Add the wet mixture to the dry mixture, and stir until just combined.
- Now it's time to fill the pan: Pour the batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into the prepared doughnut pan, making sure each indentation is about 3/4 full.
- Top with walnuts pieces, and lightly press them into the batter.
- Bake for 14 to 16 minutes, or until the doughnuts are golden and spring back when touched. Remove from the oven and cool in the pan for a few minutes, then carefully turn out into a wire rack and cool fully. (Note: Baking time will vary if using a different type of pan.)
Have you ever made doughnuts at home? What's your favorite recipe? Share with us in the comments below!
Comments Leave a comment
I made these in a muffin tin this morning and used chopped pecans instead of walnuts. Have now shared this web page on my FB page because they. are. awesome. Thanks so much! Me and the gorgeous husband are enjoying them with a cafetiere of fresh french roast/nicaraguan coffee. :)
The recipe sounds good except for the added baking soda. Canadian recipes always ask for that ingredient but it is so not necessary. It makes all baking taste the same and too salty. I recommend eliminating baking soda from all baking. Baking powder can be used instead if necessary and it will not leave a very unpleasant taste. Everything tastes so much better and unique without the addition of baking soda.