Browsing Tag



Baked Banana Bread Doughnuts

February 9, 2015

Banana Bread Doughnuts (2) | Espresso and Cream
I now fully understand why everyone says that the last few weeks of pregnancy are the longest weeks. There is something very strange about technically being “full term” knowing baby could arrive any day while being fully aware that baby could still be a month (!) away from his/her arrival. The suspense! The patience! I’m not great with the whole patience thing and have never really loved surprises, so you can imagine how this is all going over with me.

I’m working hard on keeping myself busy after a number of friends suggested that’s the best way to keep yourself sane and happy. I’ve got a pedicure on the calendar and a hair color appointment, along with a bunch of coffee dates and a to-do list of house-related projects. Hopefully I’ll welcome baby relaxed, pampered and fully socialized, right?!

Banana Bread Doughnuts (3) | Espresso and Cream
I’ve also been doing quite a bit of baking lately since I have the extra time on my hands. These Baked Banana Bread Doughnuts set a record in our house for how quickly they were consumed. I ate one, my husband ate 11 and they were gone in 24 hours. I’m not kidding! I’ll take that as a sign that these babies are one of the better recipes that I’ve made lately. But I’ll let you be the judge of that.

Banana Bread Doughnuts (1) | Espresso and Cream

Baked Banana Bread Doughnuts
Recipe type: Breakfast, Snack
Serves: 12
  • Doughnuts
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 1 large egg, lightly beaten
  • ½ cup granulated sugar
  • 3 very ripe bananas, mashed
  • ½ cup vegetable or canola oil
  • Doughnut Glaze
  • ¼ cup milk
  • 2 cups powdered sugar
  • Garnish
  • Additional powdered sugar for dusting (optional)
  1. Heat oven to 350F. If your doughnut pan is nonstick (I think most are) then do not spray. Otherwise, if it isn't nonstick, spray with cooking spray and set aside.
  2. In a large mixing bowl, combine the flour, whole wheat flour, baking soda, baking powder, salt and cinnamon until well combined.
  3. In a second bowl, stir together the egg, sugar, bananas and oil until well combined. Add to dry ingredients and stir until just combined.
  4. Spoon some of the batter into each of the doughnut pans with a spoon. Alternately, you can spoon the batter into a pastry bag and pipe the batter into the pans, if desired.
  5. Bake 10 to 14 minutes or until toothpick inserted into doughnuts comes out nearly clean with just a few moist crumbs. Cool 10 minutes in pan. Remove from pan and cool completely on wire cooling rack.
  6. Meanwhile, stir together the milk and powdered sugar. Spoon glaze over warm doughnuts. Dust with powdered sugar, if desired.





Baked Apple Cinnamon Doughnuts

February 6, 2013


When it comes to breakfast, I really do believe it is the most important meal of the day. Most of the time I find myself in bed, planning what I’m going to have for breakfast the following morning. It tends to be a steady rotation of oatmeal, toast with peanut butter and sliced banana, a bowl of Greek yogurt with fruit or the occasional almond milk smoothie in the summer.

Truthfully, doughnuts for breakfast have never really been my cup of tea. Perhaps because I know they’re fried or, more than likely, because they never seem to have enough substance to keep me full for more than a couple hours. Which means I need a second breakfast around 9:30. But there are some occasions, like Valentine’s Day, that seem to call for a breakfast that is less about being practical and more about frivolity. On those occasions, toss out the oatmeal, eggs and toast and make doughnuts! Eat two or three to keep you full and feel good about the fact that they are baked, not fried, which I’m pretty sure cancels out the fact that they’re covered in powdered sugar glaze and colored sprinkles.


I can’t tell you how much I love these doughnuts. Or how much everyone else enjoyed them, too. It took me three times to get the texture and taste down, which isn’t an easy thing to do when you want a doughnut that tastes like fried cake but isn’t. They’re soft and moist thanks to the addition of finely chopped apples stirred into the batter; I found the apples keep the doughnuts tasting fresh days after you make them because they don’t allow the doughnuts to dry out.

Oh, and the glaze? Well, we didn’t have any apple juice on hand. The closest thing available was hard apple cider, which found its way into these doughnuts. For those opposed to beer with their breakfast, apple juice makes a wonderful substitution. Also, if you’re looking for another amazing recipe for Valentine’s Day, my sister-in-law, Amber, made the most amazing Reese’s Peanut Butter Cookies. They are seriously the best cookies I’ve ever had, and that’s saying something!

Baked Apple Cinnamon Doughnuts
Makes 8 donuts
*1 cups all-purpose flour
*1/4 cup whole wheat pastry flour or white whole wheat flour
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*1/2 teaspoon ground cinnamon
*1/2 cup sugar
*4 tablespoons butter, melted
*1 large egg, lightly beaten
*1/2 cup + 2 tablespoons milk
*3/4 cup peeled and finely chopped granny smith apple (about 1 medium apple)
*1 cup powdered sugar
*1/2 teaspoon ground cinnamon
*1/4 cup hard apple cider or apple juice
*Sprinkles (optional)

*Preheat oven to 350°F and lightly grease a nonstick doughnut pan. Set aside.
*In a large bowl, combine the flour, baking soda, salt, ground cinnamon and sugar. In a second bowl, combine the melted butter, egg and milk. Add the wet ingredients to the dry ingredients and and stir until evenly combined. Stir in the apples.
*Transfer batter to a pastry bag or a large zip top bag with the corner snipped off. Pipe some of the batter into the prepared doughnut pan. Bake for 12 minutes or until the doughnuts are puffed up and lightly golden brown. Remove from oven. Cool slightly in pan and transfer to a wire rack. Bake up remaining batter. This should make about 8 doughnuts.
*While doughnuts are still slightly warm, stir together the ingredients for the glaze. Dip warm doughnuts into the glaze and transfer doughnuts to a wire rack to cool completely. Top with sprinkles before glaze has a chance to harden, if desired.

Happy Baking!

Back to Basics: Baked Doughnuts

October 11, 2010

Happy Monday!

Let’s get straight to the food, shall we? Maybe it’s a bit of a stretch to consider doughnuts part of this back to basics series, but for some people doughnuts are a basic breakfast staple. Me? I’m not a huge doughnut eater, but when I came across this recipe for a homemade version that’s baked instead of fried it intrigued me.

As with all things homemade, these doughnuts are different than those you might pick up at the store. They’re slightly denser than traditional raised doughnuts, and lighter than a cake variety. But for those of you whose idea of a good weekend breakfast doesn’t include a deep-fryer, they make a great alternative to what is traditionally available for purchase.

There’s a little time and effort involved in making doughnuts at home. It’s important to give them adequate time to rise, and then rise again once you cut them into rings. When I first started making them, I was doubtful the dough would rise enough since it seemed rather dense. But giving the full hour on the first rise, then 45 minutes on the second was the trick. And the result? Once I dropped them off at work they were gone in under an hour.

Cinnamon-Sugar Baked Doughnuts

The original recipe for these doughnuts comes from one of my favorite healthy living bloggers, Heidi Swanson of Since this is one of those recipes that I didn’t change at all, I’ll shoot you over to her site for the recipe. You can get it and print it off here.

Happy Baking!