Sure enough, come the weekend I was ready to have some (soft) solid foods! I spent the weekend cooking and baking, filling the house with sweet and savory smells. If you were following my crazy series of tweets this weekend, you got a sneak preview of Thursdays bagels. Boyfriend got a cheesey and meaty dinner Sunday night. And I got to break in my new donut pan.
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Banana Bread Donuts
Adapted from Bread Bible
This is an adaptation of one of my favorite banana bread recipes. I increased the amount of flour in order to give the donuts a sturdier texture than the original bread. I like my banana bread with a hint of cinnamon, feel free to add your favorite spices to the mix!
1/4 cup vegetable oil
1/2 cup sugar
1/2 tsp vanilla extract
2 medium, overripe bananas, mashed
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
Preheat to the oven to 425 and coat your donut pan with cooking spray.
In a medium bowl, beat together oil, sugar, egg and vanilla extract with a whisk. Beat for about 2 minutes, or until the mixture lightens in color. Add bananas and mix. In a smaller bowl, combine flour, baking soda, salt and cinnamon, add all at once to the liquids and stir until combined.
Fill the donut shapes about 2/3 full with batter and bake for 9-10 minutes, or until puffed and golden brown. Allow to cool in the pan for about 5 minutes before removing and cooling on a wire rack. Make the glaze while the donuts cool further. Fill your donut pan with more batter and bake, continue until you run out of batter.
1 cup powdered sugar
2 tbsp milk
1/8 tsp vanilla extract
Add milk to the powdered sugar and whisk until smooth. Add vanilla extract.
Dip the still warm donut in glaze and allow the glaze to drip down over the donuts. Enjoy!