This banana bread recipe both lets you make a less fatty kind of doughnut and use up bananas when you bought too many.
The sole purpose of banana bread is to use up those sad, splotchy bananas that are one day away from attracting fruit flies. It’s usually baked in a loaf pan, but no one’s stopping you from breaking out that doughnut pan – and who says no to a doughnut?
Ingredients (makes about 10 doughnuts):
3 ripe bananas
2 eggs
1 teaspoon cinnamon
100 grams whole-wheat flour
40 grams oats
1 teaspoon baking powder
70 millilitres oat or regular milk
50 grams chopped nuts of any sort
25 grams dried cranberries, finely chopped
Preparation:
1. Preheat oven to 180 degrees Celsius. Grease doughnut form and set aside. Peel bananas and mash with a fork in a bowl. Add cinnamon and eggs, then use a hand mixer to stir together until light and airy.
2. In a separate bowl, mix together flour and baking powder. Add dry ingredients, plus oats, nuts and cranberries, to wet ingredients. With the hand mixer, slowly stir until the ingredients come together. Slowly pour in milk until a batter forms. Add more milk if it’s too thick, while more flour will help if the batter ends up too runny.
3. Portion out batter into doughnut form. Place on the oven’s middle rack and bake for 25 to 30 minutes, until doughnuts are golden brown. Remove from oven and allow to cool before enjoying one with coffee.
