by Jackie Ourman Author: Inspired by
Silvina Nardone’s Banana Doughnuts in Cooking for Isaiah
Recipe type: Breakfast
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
I played around with the original recipe, of course. My bananas were so ripe and sweet, I cut the original sugar portion in ½ as well as a few other minor modifications. The doughnuts still come out perfect for us.
- 1½ C Gluten Free Flour Blend (2 C White Rice Flour, 2/3 C potato starch, 1/3 C tapioca flour, 1 tsp xanthan gum. I usually have a container of this made with about 9 cups of flour in my pantry.)
- 1¾ tsp baking powder • ½ tsp salt • 1 tsp ground cinnamon • ¼ tsp nutmeg • 2 eggs, room temperature* • ½ C sugar • 3 extra ripe bananas** • 1 tsp vanilla extract • ¼ C vegetable oil • ½ cup confectioner’s sugar, sifted
- Preheat oven to 350 degrees and spray doughnut pan with cooking spray. I used 1 large doughnut and 1 mini-doughnut baking pan.
- Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a medium bowl
- In another medium bow, mash the bananas and then whisk them with the sugar, eggs, vanilla extract and oil
- Create a well in the middle of the dry ingredients and pour the wet ingredients into it
- Mix until just combined
- Pour dough into pans
- Cook for about 10 minutes, pull out of the oven and turn each doughnut over in the pan and cook for an additional 10 minutes or until slightly browned
- Take out of the oven, cool for 5 minutes in the pan on a rack, remove, sprinkle on sifted confectioner’s sugar and serve warm
*If you are like me and don’t want to wait for eggs to get to room temperature, you can put them in a bowl of warm water for 5 minutes and then crack them open to use in the recipe? **If your bananas are not so ripe that they are soft and extra sweet, add a little more sugar to the recipe. The original calls for 1 cup but when I use very sweet bananas, I don’t feel it needs that much.