Mini Banana Doughnuts with Brown Butter Glaze

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:

1. Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
2. In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
3. Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
4. 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.)
5. Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
6. 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:

1. 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.
2. Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
3. Whisk in a pinch of salt and vanilla extract.
4. Dip each doughnut in the glaze and place back on cooling rack.
5. Allow glaze to set for 30 minutes before serving.

Pear Snacking Cake with Brown Butter Glaze

This cake was just calling for all of the Bosc pears that I’ve received in my CSA share recently. I love it when I have all of the ingredients readily available to make a special treat. 🙂

As a side note, I don’t really understand the idea of a “snacking” cake. This is definitely a CAKE. The brown butter glaze was absolutely essential and absolutely fabulous. Yes, it was easy to eat and, yes, it’s not a fancy layer cake. I also suppose it would be a wonderful snack! We enjoyed it for dessert. 😉

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour and decreased the amount of fresh nutmeg. I also omitted the nuts. Delicious!

I’m sharing this special “snack” at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy! 🙂

For the Cake:

• 1 cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan
• 1 cup/200 grams granulated sugar
• 1/2 cup/100 grams dark brown sugar
• 1 ¼ teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon grated nutmeg
• ⅛ teaspoon ground clove
• ½ teaspoon baking soda
• 4 large eggs, at room temperature
• 3 to 4 large pears (2 1/4 pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups) (I finely chopped the prepared pears in a mini-food processor.)
• 2 ¾ cups/350 grams all-purpose flour (I used 175 g all-purpose flour & 175 g whole wheat pastry flour)
• ¾ cup/75 grams rolled oats
• ½ cup toasted walnuts or pecans, chopped, optional

For the Brown Butter Glaze:

• 5 tablespoons/70 grams unsalted butter
• 2 tablespoons/25 grams dark brown sugar
• 1 cup/125 grams confectioners’ sugar
• 3 tablespoons/45 milliliters heavy cream or milk, more as needed
• 1 teaspoon vanilla extract
• pinch of coarse salt

1. Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper. (I used cooking oil spray.)
2. Using a stand mixer, beat butter until light and fluffy, about 2 to 3 minutes.
3. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute.
4. Beat in eggs, one at a time.
5. With the mixer on low, beat in half the pears, and then beat in the flour until smooth.
6. Beat in remaining pears, then the oats, beating until well incorporated.
7. Beat in nuts, if using.
8. Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
9. Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.
10. Whisk in brown sugar until it dissolves.
11. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce.
12. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

One Year Ago:

• Whole Wheat Gooseberry & Almond Squares
• Whole Wheat Applesauce Muffins with Maple Glaze

Two Years Ago:

• Pumpkin Pie Dump Cake
• Pumpkin Doughnut Muffins

Three Years Ago:

• Buttermilk Cake with Raspberries
• Pumpkin Spice Cake with Honey Cream Cheese Frosting

Four Years Ago:

• Pear-Granola Muffins