Description
These baked banana doughnuts are quick and easy. They can be stored in an airtight container but are best when fresh. My kids love them for breakfast or as a dessert. Serve plain or top with Nutella®.
Ingredients
- cooking spray
- ¾ cup white sugar
- 2 eggs
- 2 ripe bananas, mashed
- ⅓ cup low-fat Greek banana yogurt
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon (Optional)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.
- Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas
- yogurt
- oil
- and vanilla extract; mix until incorporated. Add whole wheat flour
- all-purpose flour
- cinnamon
- baking soda
- baking powder
- and salt; mix until combined. Transfer batter to a resealable plastic bag.
- Snip off one corner of the bag and pipe batter into the prepared doughnut pan.
- Bake doughnuts in the preheated oven until slightly browned on the bottoms
- 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 12