I was feeling creative and daring yesterday. I also wanted badly to turn the ripened bananas on my kitchen bench into some kind of wonderful. We’ve been through about my feelings about over-ripened bananas.
Remember the Maple Olive Oil Banana Bread I made not too long ago? Honestly. Hands down the best banana bread recipe ever. If ever comes a time in the future where you desperately need to use the bananas which are about to cross the line of being ripe to being bad, you should totally use that recipe and make yourself the best banana bread you’ll probably ever have in your life. Or make doughnuts instead!
If that situation is bound to never arise in your life, you should totally accidentally purchase bananas and have no choice but to store them in your home just so they can over-ripen and you’ll have no option but to bake THE banana bread. (What did I tell you about ‘choices’? Isn’t life easier when your only option is to just do it?)
Trust me, you’ll never look back. Well, unless you don’t like light, moist, flavorsome banana goodness. If that is the case, I don’t know what you’re doing here. It appears we want different things and should totally say our goodbyes now before we get even deeper into this relationship and totally break each others’ hearts.
Anyways, speaking of creative, I didn’t want to bake another loaf, I didn’t just want muffins…BUT I do have a doughnut pan. It calls out to me all the time– dying to be used. Okay, let’s turn this batter into doughnuts. Obviously, not much convincing was required.
So that was how Maple Olive Oil Banana Doughnut was born.
Coating the banana doughnuts with cinnamon sugar… some kind of wonderful has been created.
Maple Olive Oil Doughnuts
Recipe adapted/inspired by Shutterbean
- 1 cup all-purpose flour
- 1/3 cup + 1 tablespoon oat flour (or 1/2 cup whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/2 cup olive oil
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs
- 3 ripe bananas, mashed
- 1/2 cup buttermilk (or Greek yogurt)
- ½ cup castor sugar
- 1 teaspoon ground cinnamon
- 3 tablespoon butter, melted
Preheat oven to 175°C.
Grease doughnut pan with melted butter or vegetable oil. Set aside.
In a bowl, whisk together the flours, baking soda, salt and spices. Set aside.
In a mixing bowl, whisk together olive oil and brown sugar until combined. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at time, beat until fully incorporated. Using a spatula or a wooden spoon, stir in the bananas, followed by the buttermilk. Add the flour mixture to the wet ingredients and mix until just combined. Do not over mix.
Pour batter into prepared pan – fill up to about ¾ full.
Bake for 18 to 20 minutes or until brown, puffed and a toothpick/thin blade inserted comes out dry. Leave to cool in its pan for 5 minutes before inverting onto a wire rack.
In a bowl, whisk together sugar and cinnamon.
Brush warm doughnuts with melted butter and dip into cinnamon-sugar mixture.
These doughnuts are ready to be served – or you can just stand by the kitchen and pop them into your mouth as you coat them with cinnamon-sugar. Like I did.