My little grandson is here for a few days and he LOVES Doughnuts. The fun thing about being a grandma is giving him anything he wants, within reason of course. When I asked him what he wanted for breakfast, he did not say hot cereal or eggs, no his answer was, DOUGHNUTS!! And that's what he got....
I love my doughnut pans. Large or small they make a treat just that much more fun. These Banana Cinnamon Doughnuts are baked, moist, packed with flavor, and got the seal of approval by my grandson!!
They mix up very fast. It's a great way to use up some of those overripe bananas. I used mini cinnamon chips, which I got at a Gygi's, a kitchen supply store, but regular-sized chips work just as well. Just give them a rough chop to distribute the flavor more evenly.
An easy way to fill the doughnut pan is to put a gallon-sized Ziploc bag in a pitcher and fill it with the batter.
Then cut off a corner, large enough for the chips to fit through,
and fill about 3/4 way through.
After they are done baking, take them out of the pans and let them cool about 10 minutes before you dunk the tops into this WONDERFUL CINNAMON-Y Glaze. I think I'm on a cinnamon kick lately ... it's soooo comforting!!
The glaze comes from the cookbook, "Hand-Forged Doughnuts".
It has unflavored gelatin in it as well as some corn syrup.
It sets up just like the store-bought doughnuts.
Just add sprinkles right after they are dipped ... or coconut, sliced almonds, chopped pecans, ....
1-1/4 cup flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. cinnamon
3/4 c sugar
3 mashed bananas
2 tsp. vanilla bean paste
1/2 cup oil
1/2 cup mini cinnamon chips
(if using regular-sized chips, give them a rough chop)
Preheat oven to 350° and spray two 6 count doughnut pans with spray. In bowl whisk together flour, baking powder, salt, and cinnamon. In a mixer bowl combine sugar, eggs, bananas, vanilla, and oil. Mix well until smooth. Add dry ingredients and stir to combine. Fold in cinnamon chips. Put mixture in a large Ziploc bag and snip off corner (big enough for cinnamon chips to go through). Fill doughnut pan 3/4 full and bake for about 15 min. (11 for mini). Invert on a rack and let cool about 10 minutes. Dip in cinnamon glaze.
Top Pot's Vanilla Doughnut Glaze
2 cup powdered sugar, sifted
1-1/2 tsp. light corn syrup
1/4 tsp. salt
1/2 tsp. vanilla extract
1 Tbsp. sugar
1/2 tsp. powdered gelatin
1/3 cup + 1 Tbsp. water
Place powdered sugar, corn syrup, salt, and vanilla in mixing bowl. In a saucepan, whisk the 1 Tbsp. sugar, powdered gelatin, and water together. Bring to a boil over high heat, then reduce to medium and simmer for 1 minutes, stirring constantly. Add the syrup to the powdered sugar mixture. Whisk together until smooth. Dip one side of doughnut and let dry for 10 min. For Cinnamon Glaze - Add 1/2 t. with powdered sugar.
An impressive presentation .... with little effort!!