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.

Course Breakfast & Brunch

Cuisine American

Keyword banana, doughnuts, walnuts

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 188

Author Laurie McNamara

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!

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