Banana Walnut Breakfast Doughnuts are everything you love about banana bread in a baked doughnut. Dipped into a cream cheese glaze and topped with a sprinkle of chopped walnuts. A delicious breakfast on busy (or not busy) mornings.
Course Breakfast & Brunch
Cuisine American
Keyword banana, doughnuts, walnuts
Prep Time 10 minutesmins
Cook Time 18 minutesmins
Total Time 28 minutesmins
Servings 12servings
Calories 188
Author Laurie McNamara
Ingredients
FOR THE DOUGHNUTS:
nonstick baking spray
1½cupsunbleached all-purpose flour
3/4cuplight brown sugarpacked
1/2teaspoonbaking soda
1/2teaspoonkosher salt
1/4teaspoonbaking powder
1/2teaspoonground cinnamon
1/4teaspoonnutmegfreshly grated
2bananas
1whole egg
1/2cupunsweetened applesauce
1/2tablespoonpure vanilla extract
FOR THE GLAZE
3ouncescream cheesesoftened
3tablespoonspowdered sugar
2tablespoonshole milk
1/4teaspoonreal vanilla extract
1/4cupwalnutsfor garnish
Instructions
Preheat your oven to 325° and grease your doughnut pan with coconut oil or butter.
In a large bowl; add the light brown sugar and sift in the flour, baking soda and powder, salt, cinnamon and nutmeg, set aside.
In a medium bowl, roughly mash up the two bananas leaving them pretty chunky. Add in the applesauce, egg and vanilla. Stir until all the ingredients are incorporated.
Add the wet ingredients to the dry and mix until combined. Spoon batter into prepared doughnut pan and fill up 3/4 of the way. Bake in a preheated 325 degree oven for 17-20 minutes or until the edges start to pull away from the pan and the doughnuts bounce back when gently pressed. {I'd stick closer to the 17 minute mark.}
While the doughnuts cool. Chop up the walnuts. Combine the cream cheese, powdered sugar and vanilla, stir. Pour in whole milk while whisking until desired consistency. Dunk doughnuts into glaze and set on a wire rack. Sprinkle with chopped walnuts and serve!