We love doughnuts! Baked and fried alike but I like the baked variety for simplicity and ease of preparation. Baked doughnuts are also a healthier version versus the deep fried ones.
Bananas are easily available and usually quite a staple at home. However, sometimes they ripen faster than we can consumer so I like to use bananas in my bakes too. This baked bananas and blueberries doughnuts recipe is a great way to use up the ripened bananas. Besides, bananas also serve as a natural sweetener that adds a nice flavour to bakes. Adding bananas to the doughnuts provide natrual sweetness, moisture and fragrance to your bakes.
You may cut and freeze extra bananas for later use, stored in a single layer in sealed containers. There are so many ways to use up bananas (fresh or frozen) – in muffins, cupcakes, banana cakes, smoothies, ice cream, pancakes and more. I used to enjoy those supermarket type of doughnuts that has a more cake-like texture but these are usually just plain with cinnamon sugar coating. Blueberries complement bananas in terms of flavour and texture too. The bananas make the doughtnuts softer and more fragrant while the blueberries add an extra juicy burst to the bite.
Cinnamon Sugar Coating Option
This recipe was a hit with the family! I baked two recipes, one with blueberries and another with Callebauts dark chocolate chips. All were gone by evening. In this recipe, I added a little ground cinnamon as I omitted the cinnamon sugar dip. If you like to have it with the cinnamon dip, just prepare the sugar and cinnamon prior to step 1 and set aside, you do need to clean the TM bowl before proceeding with Step 1. Dip the doughnuts in the cinnamon sugar mixture while still warm from the oven.
Here’s sharing my recipe and hope you and yours will enjoy it too! Give it a go with other variations like raspberries perhaps and please leave me a review if you’ve ever tried any of the recipes shared here. Would so appreciate it. As always, Happy baking and Happy Thermomixing!
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