Monday, September 19, 2011

Banana Donuts

Owen doesn't have kindergarten everyday, so on a recent day when he did not have class, we got busy in the kitchen.  He loves to mix and dump in ingredients and when I'm not rushed to get it done or not taking the food somewhere and wanting it to look "perfect,"  those are the times when I like to let him push up his sleeves and help me out.  It makes him feel good about himself, not to mention it's quality time spent together.  My Mom was always good about turning me loose in the kitchen when I was a kid, so I am trying to provide the same opportunities for my kids when I can.

I like to make baked donuts.  There's no messy deep-frying and they are quicker and easier to make.  I tagged this recipe for Banana Donuts from an issue of Everyday With Rachael Ray.  The article the recipe accompanied was about hosting after-school study sessions for your kids and their friends.  Or, as one photo showed, after-school Wii tournaments!  I can testify that my kids gobbled up these donuts when they got home from school.  At least, what was left from what Owen and I didn't inhale!

Banana Donuts
Here's What You Need:
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons cinnamon
1 cup sugar
2 eggs, at room temperature
1 3/4 cup mashed, ripe banana
4 teaspoons vanilla
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners' sugar
1/4 teaspoon lemon juice

Here's What You Do:
Preheat the oven to 350 degrees.  Grease 2 nonstick, 6-count doughnut pans.  In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.  The whisking part is any easy job for Owen to help with.

Owen also finds mashing bananas to be a fun job too!

Whisk together the sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil.

Stir the wet ingredients into the dry ingredients until just combined.  Over-mixing makes for a tough donut.  Spoon the batter about three-quarters full into the prepared donut pans. 

Bake until golden and a toothpick inserted comes out dry, 12-15 minutes.  Let cool for 10 minutes in the pan and then turn out onto a wire rack to cool completely.

I made a simple powdered sugar/milk glaze to dunk our donuts in.  I'll give you the banana frosting recipe that was in the magazine. 

Banana Frosting:
In a food processor, combine the shortening, confectioners' sugar, remaining 1/2 cup mashed banana, 2 teaspoons vanilla and 1/4 teaspoon lemon juice.  Glaze the donuts with the frosting.

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