Maple Walnut Banana Bread Baked Donuts
If you're looking for a fun spin to put on boring ol' banana bread, try this super easy baked donut recipe! All you need is some protein pancake mix and a handful of other pantry staples to use up those spotty, over-ripe chiquitas languishing on your countertop.
Equipment
- Donut Pans
Ingredients
- 1 C Mashed Banana about 3
- 2 Eggs or sub flax eggs (see notes)
- ½ C Maple Sugar or sub brown sugar
- ½ C Milk of Choice
- ⅓ C Neutral Oil
- 1 teaspoon Maple Extract or sub 1 teaspoon vanilla extract
- 1 teaspoon Ground Cinnamon optional
- 1 teaspoon Kosher Salt
- 2 C Protein Pancake Mix
- 1 C Chopped Nuts optional
Optional Glaze
- ½ C Powdered Sugar
- 1 teaspoon Maple Extract
- 2-3 teaspoon Milk of Choice
Instructions
- Preheat the oven to 350F and spray donut pans with non-stick cooking spray.
- Add the bananas to a large mixing bowl and mash with a fork. Next, add the eggs, sugar, milk, oil and extract. Mix well.
- Tip in the pancake mix, cinnamon, salt and nuts. Mix until just combined.
- Spoon the mixture into the prepared donut pan, keeping them as even as possible. Bake for 22-25 minutes in the preheated oven, or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.NOTE: If you are working ahead of time, stop here. The baked donuts will keep (unglazed) for up to a week in the refrigerator, or a month in the freezer. To eat, allow to defrost, then toast for a few minutes in a toaster oven to warm through and crisp up the edges.
- While the donuts cool, make the optional glaze. Mix the powdered sugar, maple extract and milk in a bowl wide enough to dip the donuts into. Make sure there are no lumps.
- When the baked donuts are entirely cool, dip one side into the glaze to coat halfway. Shake off any excess glaze, then return to the cooling rack with the glazed side up. Allow to set for 10-15 minutes, then dig in!
Notes
- To make these vegan, simply swap in 2 flax eggs. To make, take 2 tablespoons of ground flax meal and mix with 6 tablespoons of water. Allow to soak for 5-10 minutes until thick. Proceed with recipe as written.
- There are lots of brands of protein pancake mix out there. I used Kodiak Buttermilk Powercakes Mix, but have also made these using the Aldi brand to excellent results.
- To make these a bit healthier, feel free to omit the glazed topping. You can also swap in your favorite cup-for-cup non-sugar sweetener.
- Any leftovers will keep covered at room temp for up to 3 days.
Nutrition
Calories: 177kcalCarbohydrates: 20gProtein: 5gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 147mgPotassium: 99mgFiber: 2gSugar: 11gVitamin A: 36IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!