But…I don't bake.
I'm so on the J.V. team of baking.
Which is why this recipe was born.
Every time I work with yeast and dough and rising and falling, I fail.
But, the simpler the ingredients and the simpler the recipe, the better off my baking becomes.
… I know…I'm working on it.
Anyway. I love banana bread and I had a pile of ripe bananas, so here we go…
YOU WILL NEED
3 ripe bananas
1 cup of granulated sugar
1 tsp vanilla extract
1 1/3 cup of all purpose flour
1 tsp baking soda
1/4 cup of cocoa powder (if you want to make them chocolate)
1 cup of confectioner's sugar
1/2 tsp almond extract
2 tbsp milk
- Preheat your oven to 350 degrees.
- Add the bananas, egg, vanilla extract, and granulated sugar to a bowl and beat until smooth.
- In another bowl add the flour and baking powder together.
- Slowly add the flour mixture to the banana mixture and beat until the dough is smooth.
- Add the batter to donut forms if you have them, I didn't, so I had to use a cupcake tin.
- Bake at 350 for 18 minutes.
- Remove the donuts/muffins from the oven and cool on a wire rack.
- Whisk together the confectioner's sugar, milk and almond extract to form a glaze.
- If you had donut forms then proceed to dip your donuts into the glaze and let them set on a wire rack.
- If you used a cupcake form, punch out the centers of your donuts and then dip them in the glaze and set them on a wire rack to cool.
Okay, so I know these aren't teeeeechnically donuts, they're more like punched out banana bread muffins, BUT they're dipped in sugary glaze and they're low on oil, butter and saturated fat, so…WINNING!