Banana Bread Baked Donuts with Caramel Latte Glaze.
So last night, right before bed, I was in my kitchen doing my night time checks when I caught a glimpse of my fruit bowl. Two extremely ripe bananas were staring back at me taunting me. ‘Mwahaha we're fully ripe and you haven’t used us.’ No bananas! You shall not be wasted nor make a fool out of me! I shall think of something to make with you. So there I was, laying in bed thinking about bananas and bakes, bakes and bananas. Any normal human being with two kids would make the most out of the darkness and quiet by falling asleep. Oh no, not me, that’s when I think of my brightest ideas! By 2 am, I was delighted with what I had come up with. Baked banana bread donuts, using the leftover sour cream in my fridge as one of the ingredients (how resourceful am i?!). Then a latte glaze made using espresso and a lovely caramel design on top. Nailed it. That’s comfort in a bite, like a warm hug, but in edible form.
Now for some shut eye, a morning of glorious baking awaits!
Makes 8 donuts
Prep Time: 20 minutes
Total Time: 1 hour (not including caramel decorating)
For the Donuts:
2 medium ripe bananas
1 large egg
50g brown sugar
I tsp vanilla bean paste (or extract)
100g soured cream (or yogurt)
2 tbsp melted butter
200g plain flour
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
For the Latte Glaze:
1 tbsp of instant coffee/espresso
200g icing sugar (sifted)
2-3 tbsps of milk
For the caramel:
225g double cream
1 tsp vanilla bean paste (or extract)
Pinch of salt
Preheat the oven to 180°C/160°C fan. Grease a donut pan with oil/melted butter. (I use canola oil spray as I find you get really good coverage with spray oils). Set aside.
Make the donuts. In a large bowl, mash the bananas and add in the egg, sugar, soured cream, melted butter and vanilla bean paste. Whisk till well combined.
In a separate bowl, whisk the flour, baking powder, cinnamon and pinch of salt. Fold the dry ingredients into the wet ingredients using a spoon or spatula, taking care not to over mix but making sure no pockets of flour remain in the batter.
Spoon or pipe the mixture in the prepared pan, ( I always opt for piping as I’m convinced you get a more rounded shape) filling them three quarters of the way up.
Bake for 13-15 minutes till lightly browned on the sides and springy to the touch.
After a couple of minutes remove the donuts from the pan and place them on a wire rack set over some parchment paper.
While they cool, make the caramel. In a medium saucepan, combine water, sugar and salt over a medium heat. Stir until the syrup comes to a boil then simmer without stirring, just swirling the syrup (to ensure it doesn’t burn) till it reaches a dark amber colour.
Add in the cream and turn the heat down to low, stirring through the foam (please be careful as the caramel will foam and bubble once the cream is added). When a sugar thermometer reads 225°F, the caramel is ready.
Transfer to a heat resistant container, add in the tsp of vanilla and stir through. Cool to room temperature (I popped mine in the fridge after 15 minutes to speed up the process).
Make the glaze. In a small bowl, (for dipping the donuts) combine espresso with icing sugar and whisk together. Add the milk, 1 tbsp at a time mixing as you go till you get a smooth but slightly thick glaze. If you’ve gone overboard with the milk add in more icing sugar till you get the right consistency, you don’t want the glaze to be too thin and run off the donuts!
Dip the tops of the donuts in the glaze, coating evenly round the sides. Place back on the wire rack and allow to harden.
Now for the fun bit! Empty your cooled caramel sauce in a piping bag (fitted with a small tip) or squeezy bottle (I swear by squeezy bottles they’re so handy) and begin to decorate your donuts. I've gone for the striped look and the word ‘latte’ to signify the flavour. Classy eh?