Sunday breakfast is one of my favorite parts of the week. Sitting around the table chatting with my family, catching up on my favorite blogs, enjoying a big cup of coffee, and of course, the food. Pancakes, muffins, and fancy oatmeal bowls (such as these and these) are some of my favorites, but this weekend I really stepped it up with these Banana Baked Donuts.
For the past week, the bananas in the fruit bowl had been getting browner and browner as I tried to decide what to do with them. Banana bread? Delicious, but I was out of chocolate chips. And banana bread NEEDS chocolate. Banana muffins? Not glamorous enough. Banana scones? Intriguing, but I doubt my family would be into that.
Finally, after spending way too much time on Pinterest, I settled on banana donuts. They checked all the boxes- original, family-friendly, and, most importantly, absolutely delicious. So I got to work adapting my recipe for Apple Baked Donuts, and Banana Baked Donuts were born! They are light and tender, with satisfyingly crackly tops. The banana flavor comes through without being overpowering, and the subtle sweetness from the maple syrup makes them perfectly suitable for breakfast.
Though the Apple Baked Donuts I adapted this recipe from are vegan, the basic recipe here is not. I felt like making an extra trip to the store kinda defeats the purpose of a relaxing Sunday morning breakfast, ya know? So I just used ingredients I had on hand. However, this recipe can easily be made vegan with a few simple substitutions, which I’ve included in the recipe notes.
What are your Sunday mornings like? Do you have special weekend breakfast recipes? And if you make these Banana Baked donuts, let me know in the comments or share with me on Instagram!
Heat milk in saucepan until it is barely simmering.
Remove from heat, add sugar and yeast. After 5 minutes, check for bubbles on the surface of the yeast. If there are bubbles, the yeast has been activated.
Whisk together flour, baking powder, and salt in a medium mixing bowl.
Combine banana, maple syrup, egg, and butter in large mixing bowl.
Stir milk mixture into wet ingredients.
Slowly incorporate dry ingredients into wet ingredients, stirring gently and often.
Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
Preheat oven to 350ºF. Grease donut pan and fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
Bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.
To make vegan: substitute egg with flax egg (2 tsp flaxseed meal, 1 tbsp water), milk with non-dairy milk, and butter with coconut oil. I didn't measure the glaze, but I just mixed some powdered sugar with a drizzle of water and a squeeze of lemon
What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.
This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.
There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.
I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.
Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.
Combine frozen bananas, cacao powder, and salt in food processor.
Allow to thaw for 5 minutes.
While bananas thaw, roughly chop almonds and set aside.
Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
Stir almonds into ice cream and serve!
If you do not have salted almonds on hand, just add a little extra salt to the ice cream. If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.
Another cookie recipe? Yes. But they satisfy a very different need than the Lemon Raspberry Cookies I shared last week. While those cookies are sweet, light, and buttery- a perfect dessert, these Banana Walnut Cookies are chewy and hearty- a good breakfast or snack.
I didn’t even realize these cookies have NO added sweetener until I went back to write up the recipe. I’d planned to add maple syrup, but I luckily I forgot because I found I love these cookies just the way they are.
They’re so much fun to eat, because the soft cookie sort of melts in your mouth, but then the little nuggets of walnut provide an amazing texture contrast.
These Banana Walnut Cookies would also be perfect for meal prep, as they are simple to make and keep well in the freezer. I layered the cookies with parchment paper in an airtight container and kept them in the freezer for about a week. Then, any time I wanted a cookie I unwrapped a couple, popped them in the toaster, and had a warm cookie in my hand in about 2 minutes.
If you make these Banana Walnut Cookies, be sure to comment and/or share with me on Instagram!