Before we cleared out of the house for the holidays I did my damnest to empty our fridge and pantry of perishables. I really really hate to waste food and I have actually come up with some of my best recipes in these last minute cupboard emptying extravaganzas (southwestern pasta putenesca anyone). This year I was actually rather strategic with my grocery shopping leading up to our departure knowing I wouldn’t have a whole lot of time to cook before we headed back to the Twin Cities so I really only had some bananas to use. Instead of making a loaf of banana bread I combined a few recipes I found and did them donut style. Two batches later I found a pretty solid recipe and ended up giving them to co-workers as their holiday gifts.
3 ripe bananas, mashed
2 egg whites
1 Tbs butter, softened
1 1/3 C brown sugar, packed
2 1/4 all purpose flour
1 1/3 C whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom
3 Tbs white sugar
Preheat over to 425˚
1. Combine the banana, egg, egg whites and butter in a bowl and beat with an electric mixer for 30 second- 1 minute then add the brown sugar and Sailor Jerry and beat until all ingredients are evenly mixed
2. In a separate bowl combine all the dry ingredients and stir to mix.
3. Slowly add the dry ingredients to the wet in three batches, making sure to scrape down the bowls between batches.
4. When all ingredients are mixed together let them sit for 5 minutes to rest. Prepare a donut pan with a coat of cooking spray or place parchment paper on a baking sheet on grease.
5. Scoop all the dough into a large 1 gallon freezer bag and cut the corner. Then pipe the batter into to donut pan or pipe thick circles onto the parchment paper. Sprinkle sugar over their tops.
6. Place in the oven and bake for 7-8 minutes.
I topped mine with white chocolate drizzle and some candied ginger which gave it the perfect extra sweetness.