Quite often I buy a large amount of bananas, which I am not able to use quickly enough. The only thing I can do with such bananas is to bake cakes or use them when making oatmeal. This is not a problem for me, because I love bananas in both cakes and oatmeal. One of the baked goods in which overripe bananas work phenomenally are donuts. These are donuts with a so-called hole, without filling, but covered with banana puree-based icing.
When preparing banana donuts, I always start by making the banana puree first by blending ripe bananas with a blender. I don’t pour the puree through a sieve because I don’t see the need for it, but it can be done. After preparing the puree, I start making the banana yeast dough. In addition to the puree, I also use flour, sugar, butter, egg and yolks, yoghurt and yeast. Standard ingredients, apart from the banana puree, which adds a little variety here. First, I combine the yeast with the yoghurt, leave it for a while to rise, and when it’s ready, I mix it with the remaining ingredients and knead the dough. I leave the yeast dough in a warm place to rise, then roll it out and form it into donuts, which I also leave to rise for a few minutes. I fry the donuts in a large amount of oil, as you would normally do when making traditional donuts.
I cool down the fried banana donuts, then I decorate them with sweet icing. I serve these sweet donuts made with yeast dough as a dessert or a sweet snack during the day. I encourage you to try the recipe for banana donuts below and I hope you enjoy them.
Ingredients for banana donuts.
- 180 g banana puree
- 6 g instant yeast
- 120 g Greek yoghurt
- 80 g liquid butter
- 1 tablespoon vodka or other pure alcohol
- 3 egg yolks
- 1 egg “M”
- a pinch of salt
- 500 g flour + tablespoon for dusting the donuts
- 60 g powdered sugar
- 150 g powdered sugar
- 3 tablespoons of banana puree
- oil for frying
How to make banana donuts.
Pour Greek yoghurt into a bowl, add instant yeast, mix and set it aside for 10 minutes. Sift wheat flour into a bowl, add egg yolks, egg, powdered sugar, yeast with yoghurt, salt, banana puree and knead for 2 minutes. After that, pour in the liquid butter and vodka and continue kneading the dough for 6-7 minutes. Cover the bowl with the dough with a cloth and leave it in a warm place for 1-1.5 hours to rise.
Place the risen dough on a kitchen board lightly sprinkled with flour, knead lightly again, then roll out to a thickness of 0.7-1 centimetre. Cut out circles from the dough with a diameter of 6.5-7 centimetres, in the middle of which cut out small circles with a diameter of 2 centimetres. Cover the donuts cut from the dough with a cloth and leave it to rise for 15 minutes.
Pour a large amount of oil into the pot, heat it up and when hot, place the risen donuts in it. Fry the donuts until golden on both sides, over a medium heat for about 4-5 minutes. Place the fried donuts on a plate lined with a paper towel and let it cool down.
Pour powdered sugar into a bowl, add banana puree and mix using a hand or planetary mixer for 10 minutes. Using a brush, cover each donut with the icing.
Good to know when making banana donuts.
The ingredients used to prepare the yeast dough should be at room temperature.
I made banana puree from very ripe bananas, ones that had almost brown skin. I peeled the bananas, put them in a plastic container and blended them with a blender.
Spread the icing on the cooled donuts. If you cover warm or hot donuts, the icing will simply flow off them.
Do you like quick donuts? If so, try our recipe for Mini donuts with homogenized cheese in 10 minutes.