Baked Banana Cinnamon Donuts!

A few days ago I saw a recipe for baked donut holes (aka healthier Timbits, nom nom nom) and knew instantly that I wanted to make them as soon as the strategic management case presentation, brand strategy case paper, finance midterm, and last race of the season was put into the past. But all four of my roommates were at the Armory in New York over the weekend which left me home alone. I was in desperate need of distraction (because you know, school isn’t important) and home alone with a donut pan. Donuts were made.

They were really good. Like really good. And really not that bad for you!

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Without further delay,

The Super Scary Dense Batter (the batter of the donuts was soo dense I got really scared my healthifying was backfiring)

  • 1 3/4 C of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/3 C of Greek Yogurt (I used vanilla because that was all I had in the house)
  • 1 tablespoon of oil
  • 1/2 C of brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla
  • 1 banana, ripe
  • 1/2 C of almond milk (other real milk/other milk substitutes

The Pretty Topping

  • 2 tablespoons of butter
  • 1/4 C of sugar
  • 1 teaspoon of cinnamon

Preheat oven to 350F. Spray donut pan with PAM.

In a bowl combine the flour, cinnamon, baking powder, & salt. Set aside. In another bowl mash the banana before combining & mixing the egg, sugar, greek yogurt, oil, vanilla, & milk. Add the dry ingredients to the wet & incorporate well.

Fill donut pan with the batter & pop into the oven for 16-20 minutes, until a toothpick comes out clean.

Once donuts have been cooled & removed from pan, melt the butter allocated for toppings. Meanwhile, mix together the allocated sugar & cinnamon for the topping. Dip each donut into the melted butter before dipping it into the cinnamon sugar to coat.

For optimal enjoyment: break donut into bite size pieces and slander each piece with Nutella.

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