In my never ending quest to use up the ridiculous amount of frozen bananas in my freezer, I decided I needed to make doughnuts.
When I saw these Banana Doughnuts on Shutterbean’s website I knew had a winner, I mean peanut butter frosting, come on!
What you need,
1 ¼ cups flour
2 tsp. baking powder
½ tsp. salt
34 cup sugar
1 ¼ cup mashed bananas (about 3)
2 tsp. vanilla
½ cup vegetable oil
For the frosting,
½ cup smooth peanut butter
2 tbsp. butter
½ cup icing sugar
1 tbsp. milk, for thinning out the frosting if needed
Heat your oven to 350 degrees. Grease your doughnut pan with non-stick spray and set aside.
This recipe makes 12, so I used 2 pans of 6.
In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl combine the banana, vanilla and vegetable oil.
Gently stir the wet ingredients into the dry and stir just to combine, don’t over mix.
Fill the prepared doughnut pans ¾ full.
Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
Let the doughnuts cool in the pan for about 5 minutes then turn them out onto a wire rack to cool completely.
To make the icing combine the butter and peanut butter in a bowl, microwave over medium heat until melted, about 2 minutes, stir halfway through.
Gradually stir in the icing sugar, if it seems too thick thin it out with a little bit of milk.
Dip the fully cooled doughnuts into the icing to coat well. Place the back on the rack until the icing sets up, about 1 hour.
These babies are freaking amazing! For reals!
I think I ate 3 the first day, good thing they are baked not fried.
I even froze a few of them, to prevent myself from eating the entire batch. They are just as good out of the freezer, just wrap them tightly in saran wrap and then store in an airtight container.
You just need to make them; I can’t even really tell you how good they are.
I know you all have half a dozen frozen bananas lurking at the back of your freezer just begging to be become these doughnuts.
You won’t regret it!
Recipe adapted from Tracy at Shutterbean