Original glazed Krispy Kreme doughnuts are so 2009. It’s time to update.
Thus, the dawn of a new age has arrived. The age of baked banana doughnuts.
Once I came to this realization, the future of the single overripe banana sitting on my counter suddenly seemed much brighter. I’m all for brown speckled bananas, but there’s a point at which they’re simply too soft to eat by themselves. At that point, my friends, is the point at which you must make these.
Baked Banana Doughnuts
Adapted from Oh She Glows
- 1 ripe, mashed banana*
- 1/4 c. Egg Beaters
- 1/2 Tablespoon vegetable oil
- 3/8 cup (1/4 cup + 2 Tablespoons) packed brown sugar
- 3/4 cup all-purpose flour
- 3/8 cup (1/4 cup + 2 Tablespoons) whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon pumpkin pie spice
- Preheat oven to 425 degrees F. Grease baking sheet.
- Beat bananas, egg whites, oil, and brown sugar in large bowl. Add flours, baking powder, baking soda, and cinnamon or pumpkin pie spice. Mix until well blended.
- Scoop out 3 Tablespoons for each doughnut and place on baking sheet equally spread apart. Take a buttered knife to form doughnut holes in each doughnut’s center. Smooth edges of dough into a round doughnut as much as possible.
- Bake in preheated oven for about 7 minutes, or until done.
*Variation: The banana may be replaced by 4 oz. of packed pumpkin for baked pumpkin doughnuts.
Yield: 6-7 doughnuts.
(In case you’re wondering about the smaller-than-average yields of many of my recipes, read why at my updated About page.)