As you can tell by my lack of recipes lately, my balance skills have seriously fallen to the wayside this summer. I've been actual months since I've turned my oven to actually bake something for fun that didn't turn out a disaster. but what can I say? Sometimes you're good at balancing everything and sometimes you're busy every weekend for 3 months and that's that.
But I do have to say that today's recipe is certainly worth the wait. We're using up brown bananas. We're covering it in cinnamon buttercream. We're not making your average run-of-the-mill banana bread anymore. Break out the donut pan, because we're making banana bread donuts!
Banana Bread Donuts with Cinnamon Buttercream
Yields 18 donuts
2 cups all-purpose flour
1/2 cup cake flour
3/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 stick unsalted butter, cold and cut into cubes
3/4 cup sour cream or plain greek yogurt
2 teaspoons vanilla extract
3 medium very ripe bananas
2 sticks unsalted butter, room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons milk
3 tablespoons cinnamon
Preheat oven to 350 degrees and spray a donut baking pan with nonstick cooking spray.
Make your donuts: In a large bowl, whisk together both flours, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg to combine and aerate the flours. Add the cubes of butter and using a pastry blender (or your hands), cut the butter into the dry ingredients until the mixture is crumbly and sand-like. You'll want the texture to be sand-like with tiny pieces of butter throughout the mixture.
In a medium bowl, whisk eggs until fluffy. Add in sour cream/yogurt and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Once dough comes together, mash the bananas with a fork in a separate bowl and mix in until combined.
Spoon the batter evenly into the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 9-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.
Make your buttercream: In the bowl of an electric mixer, whip your butter for 2 minutes on medium speed. Scrap down the sides of the bowl with a rubber spatula. Add in 3 cups of powdered sugar and mix for 4-5 minutes, beginning on slow and increasing the speed as the buttercream comes together. Add in vanilla extract, milk, and cinnamon, and the remaining 1 cup of powdered sugar and mix again. Using an off-set spatula, frost your donuts and top with a dusting of cinnamon and coarse decorating sugar.
Keep donuts in an airtight container for up to 3 days.