Give the moms in your life a delicious breakfast treat this weekend with these baked banana doughnuts. They are easy to make, and sure to be a hit at any brunch!
These Banana Doughnuts are not only an amazing brunch recipe but also perfect for back-to-school lunches and snacks! Your kids will love them just as much as you do. Make sure you save some of these bad boys because they’ll go fast!
There is something about doughnuts that brings out my inner child. Maybe it’s the fact that I used to eat so many of them when I was younger, or maybe it’s how simple they seem compared to all those complicated desserts out there today–whatever it is, I’m glad I can
prep: 15 mins cook: 10 mins total: 25 mins Servings: 12 Yield: 12 doughnuts
1 teaspoon ground cinnamon (Optional)
2 ripe bananas, mashed
¾ cup white sugar
1 cup whole wheat flour
? cup low-fat Greek banana yogurt
½ teaspoon baking powder
3 tablespoons canola oil
¾ cup all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.
Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag.
Snip off one corner of the bag and pipe batter into the prepared doughnut pan.
Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.
Per Serving: 179 calories; protein 3.7g; carbohydrates 30.7g; fat 5.1g; cholesterol 28.5mg; sodium 236.9mg.