Banana Walnut Breakfast Doughnuts

Banana Walnut Breakfast Doughnuts are everything you love about banana bread in a baked doughnut. Dipped into a cream cheese glaze and topped with a sprinkle of chopped walnuts. A delicious breakfast on busy (or not busy) mornings.

Banana. Walnut. Breakfast. Doughnuts.

I was staring at a bunch of ripe bananas and thought to myself how badly I need to use them up before the fruit flies arrive. And my girl’s lovelovelovelove muffins for breakfast. They’re easy and can be a healthy start to the day. So as my eyes bounce from ripened bananas to this doughnut pan I had recently purchased and then back to the bananas while thinking about my daughter’s breakfast when it hits me. Breakfast doughnuts! Can it be done?

You know how they say kids will eat anything on a stick. Not true. I put veggies on a stick and they rolled their eyes at me, they were not going to fall for that trick. So I’m starting a new rumor: kids will eat anything that looks like a doughnut!

To Make These Banana Walnut Breakfast Doughnuts You Will Need:

• nonstick baking spray
• light brown sugar
• all-purpose flour
• baking soda
• kosher salt
• baking powder
• cinnamon
• nutmeg, freshly grated
• ripe bananas
• a large egg
• unsweetened applesauce
• pure vanilla extract

Into a mixing bowl, add 3/4 cup light brown sugar.

To the brown sugar, sift in the 1-1/2 cups flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda and 1/4 teaspoon powder, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fresh nutmeg. Now just set that aside for a sec.

Mash 2 ripe bananas with your potato masher or a fork. I kept the banana really chunky.

Add the 1/2 cup applesauce, 1/2 teaspoon pure vanilla extract and 1 whole egg to the banana.

Mix until combined.

Combine the banana mixture to the dry ingredients and mix.

My rule of thumb: if the batter tastes good, then it will taste even better when baked.

Grease the doughnut pan with coconut oil or use a nonstick baking spray.

Fill each of the doughnut spaces up 3/4 of the way. Slide into a preheated 325° oven and bake for 17-20 minutes. I found mine to be perfect at the 17 minute mark, but everyones oven is different.

Let cool for 5 minutes before turning out onto a cooling rack. Wait for the pan to cool down significantly before re-greasing and adding more batter. Or just buy two pans instead of one.

Let doughnuts cool completely while you make the cream cheese glaze.

For The Glaze You Will Need:

• cream cheese
• powdered sugar
• vanilla
• milk

You didn’t think I was going to leave them naked did you?

Whisk and combine the softened cream cheese with the powdered sugar and vanilla.

Continue whisking while gradually adding in the whole milk until you reach a consistency that you like.

Roughly chop up some walnuts.

Dip the doughnut into the glaze.

And then repeat.

Lastly, sprinkle with chopped walnuts.

These Banana Walnut Breakfast Doughnuts are like banana bread, meets muffin, meets doughnut! So delicious!

I had all the intentions of saving these for my daughter’s breakfast. But my bff stopped by with Starbucks and before you know it four were gone.

Enjoy! And if you give this Banana Walnut Breakfast Doughnut recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print Recipe Pin Recipe

No ratings yet

Leave a Review »

Yield: 12 servings

Banana Walnut Breakfast Doughnuts

Banana Walnut Breakfast Doughnuts are everything you love about banana bread in a baked doughnut. Dipped into a cream cheese glaze and topped with a sprinkle of chopped walnuts. A delicious breakfast on busy (or not busy) mornings.

Prep Time: 10 minutes mins

Cook Time: 18 minutes mins

Total Time: 28 minutes mins

Ingredients

FOR THE DOUGHNUTS:

• nonstick baking spray
• 1½ cups unbleached all-purpose flour
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, freshly grated
• 2 bananas
• 1 whole egg
• 1/2 cup unsweetened applesauce
• 1/2 tablespoon pure vanilla extract

FOR THE GLAZE

• 3 ounces cream cheese, softened
• 3 tablespoons powdered sugar
• 2 tablespoons hole milk
• 1/4 teaspoon real vanilla extract
• 1/4 cup walnuts, for garnish

Instructions 

• Preheat your oven to 325° and grease your doughnut pan with coconut oil or butter.
• In a large bowl; add the light brown sugar and sift in the flour, baking soda and powder, salt, cinnamon and nutmeg, set aside.
• In a medium bowl, roughly mash up the two bananas leaving them pretty chunky. Add in the applesauce, egg and vanilla. Stir until all the ingredients are incorporated.
• Add the wet ingredients to the dry and mix until combined. Spoon batter into prepared doughnut pan and fill up 3/4 of the way. Bake in a preheated 325 degree oven for 17-20 minutes or until the edges start to pull away from the pan and the doughnuts bounce back when gently pressed. {I'd stick closer to the 17 minute mark.}
• While the doughnuts cool. Chop up the walnuts. Combine the cream cheese, powdered sugar and vanilla, stir. Pour in whole milk while whisking until desired consistency. Dunk doughnuts into glaze and set on a wire rack. Sprinkle with chopped walnuts and serve!

Serving: 1doughnut, Calories: 188kcal, Carbohydrates: 34g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 185mg, Potassium: 143mg, Fiber: 1g, Sugar: 19g, Vitamin A: 136IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American