“Baked doughnuts are a super quick alternative to fried ones. They come together with just a whisk and are ready in a snap. This is a perfect recipe if you are trying to find a way to use that ripe banana in your freezer and are sick of making banana bread or muffins. The walnuts give the doughnuts some added texture, and what’s a doughnut without a glaze? Pure maple syrup ties the banana and walnut flavours together well.”
1 cup (250 mL) raw walnuts
1 3/4 cups (425 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/4 tsp kosher salt
1/4 tsp baking soda
1/4 tsp freshly ground nutmeg
1/4 tsp ground cinnamon
1 cup (250 mL) mashed ripe bananas
2 large eggs
1/2 cup (125 mL) lightly packed brown sugar
1/4 cup (60 mL) canola oil
2 tbsp (30 mL) whole (3.25%) milk
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) banana chips, roughly chopped
1 cup (250 mL) icing sugar
3 tbsp (45 mL) whole (3.25%) milk
1 tbsp (15 mL) pure maple syrup
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and place a wire rack on one. Grease and flour two standard doughnut pans.
Make the banana walnut crunch doughnuts. Spread the walnuts in an even layer on the prepared baking sheet without the wire rack. Toast in the oven for 10 minutes. Let cool to room temperature. Finely chop the nuts.
In a large bowl, whisk the flour, baking powder, salt, baking soda, nutmeg and cinnamon until combined. In a medium bowl, whisk the bananas, eggs, brown sugar, oil, milk and vanilla until thoroughly combined. Add the banana mixture and 1/2 cup (125 mL) of the chopped walnuts to the flour mixture. Using a wooden spoon, stir to combine, making sure not to overmix.
Spoon the batter into a large pastry bag and cut off the tip to create a 3/4-inch (2 cm) hole. Pipe the batter into the wells of the prepared doughnut pans, filling each well to the top. Bake for 12 minutes, until the doughnuts are just cooked through. Let cool in the pans for 10 minutes, then transfer to wire rack to cool completely.
Make the maple glaze. In a small bowl, whisk the icing sugar, milk and maple syrup until smooth. Dunk the top of each doughnut into the glaze. Let the glaze drip off into the bowl, then return the glazed doughnuts to the wire rack, glazed sides up, allowing the parchment-lined baking sheet to catch additional drips. Immediately sprinkle the doughnuts with the remaining 1/2 cup (125 mL) of walnuts and the banana chips. Let set for 20 minutes before serving.
Doughnuts are best served on the day they are made but can be stored in an airtight container at room temperature for one more day. Makes 12 doughnuts.
Recipe excerpted from “Earth to Table Bakes,” by Bettina Schormann and Erin Schiestel, reproduced by arrangement with Penguin Canada, a division of Penguin Random House Canada. Copyright © 2021 Bettina Schormann and Erin Schiestel. Photography © 2021 Maya Visnyei Photography. All rights reserved. When you make a purchase through the links in this article, we may earn a small commission. Our journalism is independent and not influenced by advertising.