A couple of weeks ago I found the recipe for doughnuts that called for pumpkin and sweet potato. I didn’t have any pumpkin, so decided to use a couple of my browned bananas that I store in the freezer. To my boys, I said these were “banana bread doughnuts” and they loved them!
I received a Wilton Doughnut Pan as a gift from the Bestie of
mine a few months ago and this was the first batch of doughnuts I have made
from scratch – they came out pretty good!
You can see my post on the Apple Cider Doughnuts I made here.
Have you made food with healthy ingredients that your kids
will never taste? I’d love to hear about
the recipes!
Nonstick cooking spray
½ cup firmly packed dark brown sugar
2 very ripe bananas, mashed
½ cup sweet potato puree
½ cup 1% milk
1 large egg white
1 tablespoon margarine, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ cup confectioners’ sugar
Preheat the oven to 350 degrees. Coat a doughnut mold with cooking spray. ½ cup firmly packed dark brown sugar
2 very ripe bananas, mashed
½ cup sweet potato puree
½ cup 1% milk
1 large egg white
1 tablespoon margarine, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ cup confectioners’ sugar
In a large bowl, beat together the sugar, bananas, sweet potato puree, milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, and cinnamon. Mix until completely incorporated.
Using a spoon, fill the doughnut mold with the batter. Bake until the tops are lightly brown and a toothpick comes out clean when inserted, 20 to 25 minutes. Turn the doughnuts out onto a wire rack to cool. When cool, dust with confectioners’ sugar.
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