Banana Doughnuts with Brown Butter Icing

22 Nov

I could lie right now and try selling you on these doughnuts by talking about how they’re baked doughnuts.

I won’t.

They’re baked…that is a cold hard fact.

The fact that they’re baked, however, should not completely cancel out any guilt or shame post consumption.

It’s the icing.

There’s some hardcore icing on these guys…

Browned butter: have you ever smelled anything better than that? It makes me want to live in it. Bathe in it.

Hey, it could be worse. They COULD also be deep fried.

There’s also a healthy dose of grated milk chocolate on top.

I ate one and my head exploded. Ok that’s a lie. The truth is I ate one and my mind was blown.

These are so good.

These are addictive.

These are dangerous.

So without further ado, here’s the recipe.

You’ll thank me. Or hate me. But you can’t lie and tell me they’re not mind bogglingly good.

If you don’t have a doughnut pan, these will easily work in muffin tins! You’re welcome.

Banana Doughnuts with Brown Butter Icing.

adapted from Shutterbean

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

3/4 cup granulated sugar

2 eggs, at room temperature

1 1/4 cups mashed ripe bananas (3ish bananas)

2 teaspoons pure vanilla extract

1/2 cup vegetable oil

In a large bowl, mix the dry ingredients. In a small bowl, whisk together the sugar, eggs, mashed bananas, vanilla and the oil. Stir the wet ingredients into the dry until just combined. Spoon the batter about three-quarters full into two greased doughnut pans. Bake at 350F until golden and a toothpick inserted comes out dry, 14 to 16 minutes; let cool completely on a rack.

Brown Butter Icing

4 tablespoons (1/2 stick) salted butter
2 cups icing sugar
4 to 5 teaspoons boiling hot water
1 teaspoon vanilla extract

Melt the butter in a small saucepan over medium heat. Heat and stir for 5 to 7 minutes, or until the butter is lightly browned (you will see little flecks of brown throughout the melted butter when it is properly browned). Remove it from the stove and pour it into a bowl. Whisk in 1 cup of the powdered sugar. Add 3 teaspoons of the water and the vanilla. Whisk in more powdered sugar a little at a time until it thick but still pourable (add a teaspoon or two of additional water, if needed). Place paper towels under the cooling rack and proceed to dip the cooled doughnuts into the glaze. Let the excess drip off and place back on the cooling rack. Be sure to grate milk chocolate on top for good measure

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