So, I baked these banana doughnuts to share with you. That’s right, baked. I spared a few calories by using a doughnut pan [if you don't already have one then you're missing out] and whole wheat flour with not even a touch of oil [the doughnuts maintain their moist texture from the overripe bananas]; but don’t worry I made up for it with an indulgent Nutella glaze.
These doughnuts are incredibly light and fluffy. Subtly sweet, with a touch of salty. They are the perfect marriage of banana bread and doughnuts. What more could you ask for.
Go ahead- eat a doughnut. You deserve it.
Banana Bread Doughnuts with Nutella Glaze
For the doughnuts:
1 cup mashed overripe banana
2 cups whole wheat flour (or all purpose flour)
4 tsp baking powder
1/4 cup granulated sugar (or 2 tbsp sugar and 2 tbsp agave)
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 cup buttermilk
2 tsp vanilla extract
For the Nutella glaze:
1/4 cup Nutella
6 tbsp heavy cream
Sprinkles or coconut flakes (optional)
1. Preheat the oven to 400°F. Lightly grease or spray your doughnut pan.
2. First whisk together all the dry ingredients in a mixing bowl. In a separate bowl, whisk together eggs, banana, vanilla extract, and buttermilk.
3. Add the wet ingredients to the dry and stir until just combined.
4. Fill each section of the pan three-quarters full. Bake for 10-12 minutes, until golden or an inserted toothpick comes out clean.
5. In a small bowl, stir the heavy cream into the Nutella. Stop at your desired glaze consistency.
6. Once doughnuts are completely cool, lay on wire rack. Dip each doughnut in the Nutella glaze and top with sprinkles or coconut flakes.
Enjoy! And if you decide to recreate a version of this, or any future dishes, please send me pictures and let me know how it turned out! Don't forget to tag and hashtag @modalacarte and #modalacarte on IG.