Tender whole wheat baked donuts crammed with ripe banana and whole wheat goodness, spiced with vanilla and cinnamon and iced with brown sugar cream cheese frosting. These donuts make a flavorful delicious dessert, or leave the frosting off for a healthy breakfast option.
Despite dodging it a few weeks ago, the sickness that’s been circulating through my house and workplace finally caught up to me.
Friday was the worst of it, and after dragging myself through work I couldn’t muster the energy to peel myself away from my blanket and tissue cocoon on the couch to do any baking. So, apologetically, I only have two posts again for this week. But on the plus side, I’m now several episodes deep into the adorably cheesy, nostalgia-ridden Fuller House, and my throat doesn’t burn (with the searing agony of a thousand suns, not to be dramatic or anything) anymore.
Saturday was better, but I didn’t get around to making these donuts until Sunday morning.
I wanted something sweet, but not overly sweet. Since I had a fragrant cluster of well-browned bananas perched on top of my refrigerator, I decided to make use of them with an old favorite (and terribly photographed) recipe.
These humble little donuts are easy to assemble and bake up in less than 10 minutes. While a generous smear of frosting is a wonderful addition, I honestly usually omit the frosting, sprinkle a little coarse sugar on top of each donut before baking, and then individually wrap these donuts and eat them through the week for breakfast or for a low-fat snack. With the (optional) added flax seed and the whole grains, they’re surprisingly filling and, when warmed briefly in the microwave, make a much cozier and more welcoming breakfast than a bowl of cold cereal.
With three ripe bananas (the riper the better) jammed into the batter, these donuts are moist, and a tasty homage to a slice of your favorite banana bread. A scant 2 Tablespoons of melted butter, a splash of vanilla extract, and a teaspoon of cinnamon provide plenty of flavor, so if you’re looking to watch your sugar and calories the icing is totally not necessary.
That being said, if you’re looking for more of a dessert-type donut, please don’t hesitate to go for the frosting. Cream cheese frosting was made for banana bread; creamy, not-too sweet, and richly flavored with warm notes of brown sugar and vanilla.
- 3 ripe bananas the browner the better
- 2 egg whites
- 2 Tbsp butter melted (may be substituted with 2 Tbsp unsweetened applesauce)
- 3/4 cup light brown sugar tightly packed
- 1 tsp vanilla
- 1 cup All Purpose flour
- cup ¾ Whole Wheat flour or White Whole Wheat
- 3/4 cup oats
- 2 Tbsp ground flax seed optional
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
Cream Cheese Frosting (optional)
- 6 oz cream cheese softened
- 3 Tbsp butter softened
- 1/4 cup + 2 Tbsp light brown sugar packed
- 3/4 tsp vanilla extract
- 3/4 cup powdered sugar
- 1/4 cup chopped walnuts
- Preheat oven to 425. Lightly spray donut pan with cooking spray
- In large bowl, Mash bananas well. Add melted butter, brown sugar and vanilla and stir until well-combined.
- Mix until combined.
- In a separate bowl, combine flours, oats, baking soda, baking powder, ground flax seed (if using) and cinnamon.
- Add your dry mixture to the wet and stir until just combined. Allow the batter to sit for 5 minutes.
- Spoon or pipe batter into donut pan (I pour the batter into a large ziploc bag, snip off a corner and pipe it in).
- Bake at 425 for 7-8 minutes
- In KitchenAid, combine cream cheese and butter. Stir until creamed together. Add vanilla and brown sugar and stir.
- Add powdered sugar gradually until combined.
- Spread over cooled donuts and sprinkle with chopped walnuts.
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