Today I’ve got for you banana donuts with salted caramel glaze! Dude, these donuts are just as decadent as they sound. Moist banana bread-like donut dipped in a gorgeous buttery dark caramel glaze that sets up so pretty, with a pinch of salt to even out the sweetness. The thing that I love the most about these donuts is that most of the ingredients are things you should have on hand.For those of you who are new around here, or not acquainted with my story I work as a social media manager/children’s librarian at my public library. Last week there was quite a hub-bub at the library when my co-worker brought in her new air-fryer to give a french fry demonstration. Let me tell you, if you want to get a group of librarians excited, just bring some food or chocolate or wine. Co-workers from the other floors were emailing down to save seats and the patrons were asking what all the excitement was—Hello, fresh French Fries, Haha!
Of course, I love new kitchen gadgets, appliances, and stuff, but it got me to thinking about just how valuable my kitchen space is. I have to really, really think I’ll use a new kitchen item to make space for it. One thing that I made space for last year and I’ve been so pleased with is my donut pans.
Before I got these pans the only kind of donuts I made at home were the old school fried biscuit kind, but these pans have opened up a whole new world of donut flavors, my kids beg for chocolate zucchini donuts. I kind of geek out over donuts. In fact, I have a pinterest board devoted to nothing but donuts. It’s hard not to love them once you realize you can have a dozen mini donuts hot out of the oven in under 10 minutes!
Something I’d like to mention about these banana donuts is this salted caramel glaze. Caramel is delicious stuff for sure, but if you’ve ever made caramel before you know that it can get molten hot and if it gets on you, it will burn, so please use care when glazing your donuts. It also cools off and sets up rather quickly. So If your caramel glaze starts to set up before you’ve finished, just pop it in the microwave for 5-10 seconds and it will go back to dipping consistency, but remember, it gets HOT!
These banana donuts are best when eaten the day they are made. (I haven’t figured out a way to store them that keeps the bottoms from getting soggy. If you have, please email me and let me know!) But they are still good for a few days afterwards.
Now you tell me, what new kitchen gadget or pan have you made room for this year?
- 2 ripe bananas
- 1 large egg
- ¼ cup vegetable oil
- ½ cup brown sugar, packed
- 3 Tablespoons sugar
- ¼ cup sour cream
- 1 teaspoon vanilla
- ¾ cup all purpose flour
- ½ cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup brown sugar, packed
- 1 stick unsalted butter
- ¼ cup milk
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees.
- In a medium sized mixing bowl, mash the bananas with a fork. Add the brown sugar, sugar, oil, vanilla, sour cream, and egg and mix well.
- Add the remaining dry ingredients and stir until just combined. Don't over mix.
- Spray the donut pans with nonstick baking spray. Pour the donut batter into a large ziplock bag and snip off one corner with scissors so that you can pipe the batter into the donut pan.
- Bake at 350 degrees for about 8-10 minutes for mini donuts or 14-15 minutes for large donuts. Donuts will be ready when a toothpick inserted in the middle comes out clean or when you press on it slightly and it springs back.
- Allow the donuts to cool and remove from the pan.
- To prepare the glaze, bring the sugar, salt, butter, and milk to boil in a small saucepan over medium heat stirring constantly. Allow to boil one minute, while stirring.
- Remove from the heat and stir in the vanilla.
- Continue stirring for 3 minutes until the glaze is cool enough to use.
- Pour the glaze into a shallow dish. Dip the top of each donut into the glaze and remove to a wire rack to cool and set up. If the glaze begins to set up before you are finished, heat it in the microwave for 5-10 seconds to warm it back up, taking care to make sure it's not too hot to work with before beginning again.