Banana Doughnuts with Peanut Butter Frosting
(recipe heavily adapted from Rachael Ray Magazine)
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 2 eggs, at room temperature
- 1 1/4 cups mashed ripe bananas (3 bananas)
- 2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup smooth peanut butter
- 2 tablespoons salted butter
- 1/2 cup confectioner’s sugar
- hot water
Preheat the oven to 350°. Grease 2 nonstick, 6-count doughnut pans. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a small bowl, whisk together the granulated sugar, eggs, mashed bananas, vanilla and the oil. Stir the wet ingredients into the dry until just combined. Spoon the batter about three-quarters full into the prepared pans. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.
Put the salted butter in a small pan and heat over medium-high heat until melted and nicely browned, about 4-5 minutes. Place the peanut butter in a small bowl and microwave until melted & smooth (about 15-30 seconds). Add the browned butter to the peanut butter and slowly stir in the confectioner’s sugar. If your frosting is too thick, add a tablespoon of hot water into the mix. Dip the bottom (smooth edge) of your doughnut into the peanut butter frosting and repeat until done!
-if you don’t have a doughnut pan, make muffins! The cooking time should be pretty similar, give or take 5 minutes (more).