One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. 😉 More fun than banana bread!
The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.
Yield: 8 mini-doughnuts
For the Doughnuts:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup light brown sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp coarse salt
- 1/2 cup mashed banana (1 large banana)
- 1 large egg, beaten
- 2 T unsalted butter, melted
- 1 T milk (I used 1%)
- 1 tsp pure vanilla extract
For the Brown Butter Glaze:
- 4 T (1/4 cup) unsalted butter
- 4 to 5 T confectioner’s sugar, sifted
- 1 tsp vanilla extract
- pinch of coarse salt
To Make the Doughnuts:
- Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
- In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
- Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
- Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
- Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
- Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.
To Make the Brown Butter Glaze:
- Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
- Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
- Whisk in a pinch of salt and vanilla extract.
- Dip each doughnut in the glaze and place back on cooling rack.
- Allow glaze to set for 30 minutes before serving.