I’m giving you a big hug in the form of donuts this morning. Donuts that did not take a bath in the deep fryer, yet are still undeniably delicious. Donuts that taste like your grandma’s homemade banana bread. Donuts that are topped with a smear of maple peanut butter goodness and THEN topped with sweet, caramelized bananas. Donuts that were promptly demolished by yours truly within minutes after their photo-shoot. De-mol-ished.
Let me tell you how utterly excited I was to receive my donut pan for Christmas last year, and then follow that up by telling you how many times I’ve actually used it….
uhhh, this was the third time. I blame my obsession with other breakfast foods such as pancakes and waffles. As well my impatience to actually bake things in the morning when I’m starvin’ Marvin’. However, these babies only need 10 minutes in the oven and they are good-to-go. I can deal.
Caramelizing bananas has become one of my new favorite ways to eat them. I’ll add them to my oatmeal, top a piece of toasted bread with peanut butter with them or even throw them in some Greek yogurt once they’ve cooled. Caramelizing adds such a rich, decadent flavor to them, similar to how bananas fosters would taste. A girl can dream, right? 😉
These can easily be made gluten-free by using gluten-free rolled oats, such as Bob’s Red Mill. The maple peanut butter “frosting” is made using none other than Jif Whips Maple and Brown Sugar Peanut Butter (aka my kryptonite) –> only sold at Target. If you haven’t tried it yet, it is a MUST BUY of the season. To make any peanut butter into a spread or “frosting”, simply whisk in a little water to thin it out. No fancy ingredients necessary.
The donuts are light and fluffy, yet moist from the banana. Feel free to add in walnuts or even chocolate chips to the batter to make them extra decadent. As long as they end up in your mouth, your morning is off to a stellar start.
New morning priorities: gym, bake donuts, inhale donuts, dream about said donuts. Repeat.
Maple Frosted Banana Bread Donuts with Caramelized Bananas
Makes 5 donuts (1 serving)
- 1 large banana
- 1/3 cup old fashioned oats – For gluten free, use gluten-free rolled oats, such as Bob’s Red Mill.
- 1 scoop protein powder – I recommend using vanilla, plain or something cinnamon-flavored. I used (and highly recommend) Snickerdoodle Select Protein
- 1/3 cup unsweetened vanilla almond milk
- 1/3 cup liquid egg whites
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp coconut oil (or grass-fed butter)
- 1 tbsp Jif Whip’s Maple Brown Sugar Peanut Butter (could exchange for honey peanut butter or cinnamon-raisin peanut butter)
- Preheat oven to 350 degrees F. Spray 5 holes of a donut tin with non-stick cooking spray.
- Combine 1/2 banana, oats, coconut flour, almond milk, egg whites, baking powder and cinnamon in a food processor. Process until pureed consistency.
- Fill donut holes with batter and bake for 10 minutes.
- In the meantime, heat coconut oil stove-top in a small, non-stick skillet. Slice remaining half of banana into slices and add to skillet. Cook 3-4 minutes on medium heat, until caramelized. Flip and cook for remaining 1-2 minutes. Remove from heat and cut slices in half.
- In a small bowl, whisk peanut butter with enough water to form a paste. Start with ~1 tsp of water and gradually add in more as needed.
- Frost donuts with peanut butter paste and add caramelized banana slices. Enjoy!
Nutrition facts for entire recipe (5 donuts)
Calories: 490; Total Fat: 15 gm; Saturated Fat: 6 gm; Cholesterol: 10 mg; Sodium: 600 mg; Carbohydrates: 50 gm; Fiber: 6 gm; Sugar: 15 gm; Protein: 40 gm