Monday, July 18, 2011

Whole Wheat Baked Banana Donuts

Between all the weekend traveling to visit friends, bridal showers, bachelorette parties, and weddings, it's nice to just have a weekend home with the hunny.

Mountain Man prepared dinner Friday night as I finished up my latest cake creation for pick up the next morning and we spent the rest of the evening curled up on the couch watching episodes of CSI. 

We look forward to these kind of weekends, because we don't get them very often... the ones where we can just hang out and relax.

We were in bed by 1030.. does that make us lame? maybe....or just people who take their rest seriously.

You know what else we take seriously? Breakfast.

It really is the most important meal of the day, and rightfully so.

The weekends are the perfect time for delicious meals.. no deadlines or time constraints, just waking up when you want and getting in the kitchen- breakfast heaven.

This weeks star: the donut pan.

Whole Wheat Baked Banana Donuts
Bake time: 20 minutes Oven: 375
Makes about 12 donuts

2 cups white whole wheat flour
3 tsp baking powder
1/4 tsp salt
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup buttermilk
1 TBS vanilla
3 large bananas, mashed
2 TBS butter, melted

Preheat oven to 375 and spray donut pan with cooking spray.
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon and nutmeg and whisk until blended.
Add buttermilk and vanilla extract, mixing until incorporated.
Add smashed bananas and mix until batter is somewhat smooth.
Finally add melted tablespoons of butter and mix until combined.
Fill donut molds about 2/3 the way full with batter.
*For easy transfer, fill a large ziplock bag or frosting bag with batter. Cut tip of bag and use bag to fill donut mold. 
Bake for about 20 minutes or until donuts are lightly browned.


Maple Glaze
1/2 cup maple syrup
3/4 cup powdered sugar
1/2 tsp vanilla extract

Combine all ingredients in a shallow bowl. 
When donuts are cooled, dip into glaze for complete coat. 

Happy Baking!