Move over, Krispy Kreme

8 Jul

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
  1. Preheat oven to 425 degrees F.  Grease baking sheet.
  2. 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.
  3. 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.
  4. 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.) 

Go bananas!


4 Responses to “Move over, Krispy Kreme”

  1. Katharina July 8, 2010 at 11:14 pm #

    Those doughnuts look awesome!!! I bet a glaze would be amazing. Gosh I love bananas so much. I just baked some banana muffins the other day using a banana bread recipe actually. There’s an Italian market close to me with the best produce in the area, and they always have markdowns. Well, the past two times I’ve gone, I’ve been lucky enough to get about 10 HUGE bananas for $1.


    p.s. that top on my blog is made by Free People, and I got it on sale 🙂 so maybe they have it in the sale section on their site.. hmm?

    • kneadspeed July 9, 2010 at 6:49 am #

      Oh Katharina, they tasted as awesome as they look. 😉

      And indeed, bananas are incredibly versatile. And wonderfully inexpensive! If only all produce were as cheap as bananas…

      P.S. I’ll go check that site. Thanks!

  2. Caroline July 9, 2010 at 9:47 am #

    Mmm…these are so adorable-looking! Keep up with the posts…I have really enjoyed reading them; they are cute 🙂 I love banana baked goods as well as pumpkin ones. It’s nice how banana can add a lot of sweetness and moistness to baked goods without added fats and sugars.

    • kneadspeed July 9, 2010 at 10:53 am #

      Why thank you. 🙂

      In terms of baked goods, it’s always difficult to decide whether to use banana or pumpkin. If there’s another pumpkin shortage this year, I suppose that’ll make the decision a lot easier!

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