Terrytx
01-21-2011, 08:30 AM
This just jumped out at me (the mood I was in?). I guess my doughnut pan wasn't the same as the she used cause mine seemed much bigger. I only got 8 and had to cook them more like 30 minutes. I also didn't have enough confectioners' sugar, so halved the frosting and because it was so sweet, that was plenty, and would cut back again, even if I get 12. And yes, there will be a next time. These were great!
* Exported from MasterCook *
Banana Doughnuts with Banana Frosting
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour (gluten-free, if desired), plus more for dusting)
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners’ sugar
1/4 teaspoon fresh lemon juice
Directions:
1.Preheat the oven to 350°. Grease 2 nonstick, 6-count doughnut pans. In a
large bowl, whisk together the flour, baking powder, salt and 1 1/2
teaspoons cinnamon. In a small bowl, whisk together the granulated sugar,
eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil. Stir the
wet ingredients into the dry until just combined. Spoon the batter about
three-quarters full into the prepared pans. Bake until golden and a
toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on
a rack.
2.Meanwhile, in a food processor, combine the shortening, confectioners'
sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon
cinnamon, and the lemon juice. Glaze the doughnuts with the frosting.
Source:
"Everyday with Rachel Ray"
* Exported from MasterCook *
Banana Doughnuts with Banana Frosting
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour (gluten-free, if desired), plus more for dusting)
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners’ sugar
1/4 teaspoon fresh lemon juice
Directions:
1.Preheat the oven to 350°. Grease 2 nonstick, 6-count doughnut pans. In a
large bowl, whisk together the flour, baking powder, salt and 1 1/2
teaspoons cinnamon. In a small bowl, whisk together the granulated sugar,
eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil. Stir the
wet ingredients into the dry until just combined. Spoon the batter about
three-quarters full into the prepared pans. Bake until golden and a
toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on
a rack.
2.Meanwhile, in a food processor, combine the shortening, confectioners'
sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon
cinnamon, and the lemon juice. Glaze the doughnuts with the frosting.
Source:
"Everyday with Rachel Ray"