Monday, January 21, 2013

Peanut Butter Frosted Whole Wheat Banana Donuts

I've previously mentioned my recipe hoarding tendencies. Pinterest might just be encouraging that habit at the moment. This recipe, however, was made back when I first saw it posted on Prevention RD. I love banana bread, Dave loves when I break out the donut pan, so I knew we'd have a winner. I decided to change the frosting on these to highlight the amazing combination of peanut butter and banana. These are a perfect treat for a weekend morning.

For the donuts, you will need:
*6 tablespoons sugar

*1 egg
1/2 cup over-ripe banana, mashed (about 1 1/2-2 small bananas)
3 tablespoons canola oil 

*1/2 tsp vanilla extract

*1 tablespoon nonfat Greek yogurt

*1/4 teaspoon salt

*1/8 teaspoon cinnamon
1/2 teaspoon baking soda

*1/4 teaspoon baking powder

*3/4 cup + 2 tablespoons whole wheat pastry flour

For the peanut butter frosting, you will need:
*3 tablespoons peanut butter
*2 tablespoons Greek yogurt
*about 1/4 cup powdered sugar
*splash of milk

1. Preheat your oven to 350 F. Spray doughnut pan with cooking spray.

2. In a large bowl, whisk together the egg and sugar for about 10 minutes, until the mixture is light and pale. Stir in the banana, oil, vanilla, and yogurt.

3. In a separate bowl whisk together the salt, cinnamon, baking powder, baking soda, and flour. Add to the egg mixture; stir together until combined. Spoon the batter into the prepared doughnut pan, filling wells 1/2 way, and bake for 10-12 minutes.

3. Make the frosting topping by combining all ingredients and mixing well. You can add more powdered sugar or milk to help reach desired consistency. Spread on cooled donuts using a flat spatula.

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