Baked Banana Bread Donuts
By Ricky Elmer
Banana nut bread is a favorite for many people, especially during the holidays. It’s soft, sweet and just all around awesome! Donuts are a favorite for… well, the majority of people, but neither are exactly considered ‘healthy.’
However, there ARE healthier ways to make them!
What if I was to tell you that you can combine the two to make an amazingly tasty breakfast item? These delicious donuts contain bananas and walnuts and are baked to hold onto all that goodness.
Walnuts contain vitamin E, melatonin, antioxidants, omega-3 fats and folate, all of which are considered neuroprotective compounds, meaning that they are extremely healthy for your brain, which might explain as to why walnuts look like little brains.
A single medium-sized banana contains a staggering 400-plus mg of potassium, which is an essential mineral for maintaining normal heart function and blood pressure.
This recipe allows for you to combine banana nut bread and donuts for an ultimately healthier alternative to make at home.
So, do tell! If you made these tasty treats… how were they? Comment below!
Baked Banana Bread Donuts
- Cooking spray
- 2 tbsp of coconut oil
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup whole-wheat flour
- ¼ cup maple syrup (you can also use raw honey)
- 2 ripe bananas, mashed
- ¼ cup Greek yogurt
- 1 tsp vanilla
- ½ cup chopped walnuts
- 1 egg, lightly beaten
- Preheat your oven to 325 degrees. Use the cooking spray to coat a doughnut pan (a muffin pan or bundt pan will work if you don’t have a doughnut pan).
- In a large bowl, whisk the salt, baking soda and flour together.
- In a medium bowl, mix the bananas, coconut oil, yogurt, agave syrup, vanilla and egg until smooth.
- Add the two mixtures together and mix.
- Pour the batter into a pastry bag (or resealable plastic bag with the corner cut out). Squeeze the batter into the doughnut pan, make sure that each indentation is around ¾ full. Sprinkle the walnuts on top and press them into the batter lightly.
- Back for 14-16 minutes, or until golden and springs back when pressed. Remove from oven and place to the side for a few minutes. After they cool off for a few minutes, carefully turn them out onto a wire rack and let cool fully.
Rick Elmer is a freelance writer from Texas who enjoys learning about health and nutrition while striving to make the world a better place. He is passionate about music, meditation, art, traveling the world and helping those around him.
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