I rediscovered banana bread a few years ago after moving out and living on my own. It’s a treat I ate pretty regularly as a young kid, but I suppose as I got a little older and was expected to make my own food, recipes that didn’t come pre-mixed in a box, can, or microwave-safe pouch, kind of took a back seat.
But when I moved out as a young adult, something magical happened; for the first time, the kitchen became my domain.
My messy, disorganized, don’t-really-know-what-I’m-doing-in-here domain!
And it served as the catalyst that helped spark my new hobby: baking! (And creating unique vegetarian entrees, but that’s not what you’re here for, is it? ;)) Since then, I’ve been experimenting baking cakes, muffins, pies, brownies, cookies, brownies mixed with cookies, you name it- and banana bread has once again become a staple!
It’s easy, simple, and tastes awesome. Plus: it has fruit in it, so uh… #cleaneating, right?
But the other day while scrolling through Instagram, I stumbled upon a trendy treat I hadn’t attempted yet: donuts! And since “combination foods” are also all the rage right now (the turducken, the pizza cake, the cherpumple, macaroni grilled cheese, freaking ramen burgers?! The list goes on…) I thought “what better to donutify than banana bread?”
What You’ll Need:
- Donut-shaped baking tin
- 1 3/4 cups flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar tightly packed
- 1/3 cup coconut oil, (liquified but not hot)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 spotty banana
- Dark chocolate dipping wafers
- White chocolate dipping wafers
- Walnuts, crushed
- Banana chips, crushed
Yield: ~15 Donuts
- Preheat oven to 350 degrees and spray your donut pan
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder and salt. Set aside.
- In a blender or food processor (I used the magic bullet) combine banana and milk. Blend until completely smooth.
- In a separate bowl, whisk together sugar, oil, egg and vanilla. Pour in banana/milk mixture and continue to whisk until completely smooth.
- Add wet ingredients to dry, and mix with a spoon or spatula until combined. The consistency should be somewhere between cookie dough and cake batter- not “liquid”, but also not stiff.
- Spoon batter into a piping bag (or ziplock bag, we’re not fancy here!) and cut off the tip. Pipe batter into donut tin, filling about 2/3 of the way up. Do not overfill, or your donuts will grow little “muffin tops” as they rise in the oven!
- Bake for 9 minutes, or until a toothpick comes out clean. Place donuts on a cooling rack or parchment-lined pan/plate and let cool completely.
- Melt dark chocolate dipping wafers. I used a microwave-safe pyrex bowl and heated on high for about 2 minutes, checking and stirring at 30 second intervals.
- Using a pair of tongs, gently dip cooled donuts about half-way into the chocolate mixture (pale side up) and promptly top them with crushed walnuts and banana chips. Set them aside to dry.
- Melt white chocolate dipping wafers using the same technique as before. Let cool for a few minutes before pouring into a piping bag or ziplock, and drizzling over the donuts.
The dark chocolate bottom layer helps the toppings stick to the donut, while the white chocolate drizzle further secures them in place. I was able to flip these upside down with little to no fallout!
Best served fresh! Enjoy!