Banana Cinnamon Donuts

I’ve been pining for donut pans for awhile.  I blame Pinterest.  Of course.  For Christmas, my MIL and Mike both bought me donut pans — one normal size and one mini and I’m enjoying trying my hand at baking donuts.

My trio loves anything with the word donut in it — so even if a few of the ingredients are questionable to them (such as bananas — Anna is the only one who will actually eat a banana) they will still eat it baked into a donut form.

Over the weekend, I had some bananas that were extra ripe, so I threw together these yummy banana cinnamon donuts.  I won’t say they are healthy — they aren’t.  But they still have to be better than the fried and processed ones.  They received Four Wooden Spoons from my family.  Mike wouldn’t even try them.  It’s the banana thing…  Honestly, the banana flavor isn’t super strong and if he didn’t know he wouldn’t even know it was in there.

Banana Cinnamon Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 small ripe bananas
  • ½ cup sugar
  • ½ cup vanilla Greek yogurt
  • ¼ cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 heaping tsp cinnamon
  • 2½ cups flour
  • 1 tsp. baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup cinnamon chips (optional)
  • ¼ cup melted butter (topping)
  • ½ cup sugar and 2 Tbsp. cinnamon mixed (topping)
Instructions
  1. Preheat the oven to 325F. In a stand mixer, add the banana, sugar, and Greek yogurt. Add melted butter, eggs, and vanilla. Add flour, baking powder, and baking soda and mix until flour is incorporated. Fold in the cinnamon chips if desired. Spray donut pans with PAM baking. Scoop the batter into a Ziplock bag and snip the corner of one side of the bag to pipe into donut pans. Pipe batter ¾ full. Bake for 12 to 15 minutes. Remove on to cooling racks. While donuts are still warm dip into melted butter and roll in cinnamon/sugar mixture. Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: