Recipe: Peanut Butter Banana Donuts

I thought this recipe would be helpful because if you are anything like me, you probably have a bunch of bananas finding their way to the bottom of the fruit bowl and going spotty. Maybe a little passed spotty to that place where they are too brown and soft to be enjoyable to eat, but not brown enough that you say the hell with it and throw them in the trash.

And I know everyone else will just tell you to make banana bread, but these are just so much better. Let's dive in.

Banana Donuts with Peanut Butter Drizzle

Yields 18 donuts

2 1/2 cup flour
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 stick cold butter
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 bananas

4 cup powdered sugar
4 tablespoon water
1 teaspoon vanilla extract
1/2 cup peanut butter

Preheat oven to 350 degrees and prepare a donut pan by spraying with nonstick cooking spray.

In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined. Add the cubes of butter and using a pastry blender (or your hands) cut the butter into the dry ingredients until mixture is sand-like with bits of butter throughout.

In a medium bowl, whisk eggs until fluffy. Add in buttermilk and vanilla and whisk until combined. In a separate bowl, mash the bananas well with a fork. Add them into the bowl and using the whisk, incorporate into the buttermilk with the whisk until banana is throughout the mixture. Pour into the bowl with the dry ingredients and fold together with a rubber spatula.

Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among 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 8-10 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.

Once the donuts are fully cooled, place wax paper underneath your cooling rack and start making your glaze. Add powdered sugar and water into a saucepan and start whisking them together. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot. Dip each donut into the glaze and let cool on the rack. In a separate saucepan, heat peanut butter until it's warm and pourable. Pour into a pastry bag with a small tip (or a ziplock bag with the end snipped off) and drizzle the peanut butter over the donuts. Let cool completely.

I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the glaze to soften. Enjoy!