Maple Glazed Banana Nut Donuts
By: Linda Bonwill - World Class Cooking
Donut Forget To Treat Yourself!
Embrace and enjoy these carefully crafted delights. They are bursting with harmonious flavors of ripe banana and aromatic cinnamon. The addition of the maple coffee elevates the experience to new heights, making you sense the feeling of Autumn in every bite.
The moist tenderness of the donut owes itself to the rich sour cream and butter. They are slightly sweetened with white and brown sugar, adding the perfect sweet touch.
Prepare to dip into Fall with the mouth-watering maple glaze made with Door County's maple coffee. So, get ready to bake a batch of these delicious seasonal treats. Stock up on this coffee flavor to ensure you have enough for months to come.
Featured Product: Door County Maple 8oz ground coffee
Ingredients
- 2 cups flour (I use gluten-free with xanthan gum)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup bananas (very ripe), pureed
- 2 large eggs, room temperature
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/2 cup sour cream
- 1/2 cup Maple coffee, room temperature
- 1/4 cup butter, melted
- 1 1/2 tsp vanilla
Note: For this recipe, you will need a 12-count donut mold. You will also need a piping bag.
Maple Coffee Glaze Ingredients
Mix all ingredients (except walnuts) in a bowl.
- 2 cups powdered sugar
- 1/4 cup Maple Coffee
- 1 tsp vanilla extract
- 1/2 cup walnuts, chopped
Instructions
- Brew a pot of Door County Maple Coffee. Measure 1/2 cup and drink the rest.
- Preheat oven to 350 degrees. Grease donut molds.
- Mix dry ingredients together in a bowl.
- Whisk together the pureed banana, eggs, sugar, sour cream, coffee, butter, and vanilla in a separate bowl. Whisk the dry ingredients and wet ingredients together. Scrape down the sides with a rubber spatula. Whisk again until the batter is incorporated.
- Fill a piping bag with the batter, allowing space at the top of the bag. Twist the top of the bag to keep the batter inside. Snip a piece from the bottom of the bag to allow the batter to come out. Pipe out the batter inside each mold approximately halfway.
- Bake the donuts for approx. 12 minutes or until done. The donut will be firm when gently touched. Remove from the oven and let sit for 15 mins. Gently release the donuts from the molds and let them finish cooling on a rack
- When the donuts are completely cooled, mix the ingredients for the glaze. Dip each donut into the glaze, flip it upright, and place it back onto the rack. Sprinkle with nuts. Allow the glaze to dry.
NOTE:I roll the dough out on a 13x18-inch silicon mat for the perfect size. By preparing your pastry on the mat, you can easily lift the mat onto the baking sheet with the pastry on it.