I don’t normally pay all that much attention to food holidays, mostly because they’re usually pretty weirdly specific.
I mean, do we really need a National Strawberry Ice Cream Day? And if so, why the heck is it in the middle of January, when it’s dark and cold and everyone is still trying to stick to their new year’s resolutions, which means the last thing anyone wants is ice cream, strawberry or otherwise?
I am, however, more than willing to make an exception for National Coffee Day on September 29th, because if there’s one food group that I absolutely cannot live without, it’s coffee.
I mean it. Woe be on he who tries to get between me and my morning cup of joe.
Without it, I’m totally incapable of passing for a mostly-coherent human being before the hour of 10am. (I have many wonderful skills, but waking up in the morning is not one of them.)
So, to celebrate what might be my most favourite food ever, I decided to take the traditional pairing of coffee and donuts to the next level by putting the coffee in the donuts.
Yes, I know. I’ll use any excuse to make donuts. I like to think of it as one of my more charming personality quirks.
For this recipe, I started with a basic banana bread cake base, spiked it with strong brewed coffee and browned butter, and then finished with a sweet coffee-spiked glaze for extra caffeinated goodness.
The end result is a deeper, darker version of a classic. Basically, if banana bread is your trusty lifelong BFF, these donuts are her brooding, mysterious older brother who rides a motorcycle.
They’re also the perfect pairing for this month’s featured coffee, the mellow and balanced Classico medium-roast blend. It’s a good multi-purpose kind of blend to start off the day… the intense aroma is enough to coax you out of bed in the morning, while the smooth balanced flavour won’t overwhelm your sleepy tastebuds.
If anyone needs me, I’ll be over here embracing my inner caffeine fiend with a batch of these donuts and a big fat latte (or two… or three… in fact, has anyone figured out an IV drip system yet?)
Disclaimer: I am being compensated for my participation in the Lavazza Passionista blogger program. All opinions, as always, are entirely my own.
- ¼ cup unsalted butter
- 2 cups flour
- ½ cup packed brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup mashed ripe banana (~2 small bananas)
- 1 egg, lightly beaten
- ½ cup strong brewed coffee
- 1 tsp vanilla extract
- 1 ½ cups icing sugar
- ¼ tsp ground cinnamon
- 2 tbsp strong coffee
- 1 tbsp heavy cream
- Pre-heat the oven to 350F. Lightly spray two 6-cavity doughnut pans with baking spray.
- In a small saucepan, melt the butter over medium high heat. Continue cooking until the butter is a pale golden brown and smells nutty, about 5-7 minutes. Pour the butter into a medium-sized heatproof mixing bowl, and set aside to cool to room temperature.
- Once the butter is cooled, whisk in the mashed banana, egg, coffee and vanilla. In second bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt. Add the wet ingredients to the dry and stir together just until combined.
- Scoop the batter into a piping bag fitted with a large plain tip. Pipe the dough into the prepared baking pans, filling about ⅔ full. (You should have enough batter to make about 10-12 donuts.)
- Bake in preheated oven for 13-15 minutes, or until a skewer inserted into one of the doughnuts comes out clean. Let the donuts cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling off completely.
- While the doughnuts are cooling, whisk together the icing sugar, cinnamon and coffee to make a thick, pourable glaze. (If the glaze looks too runny, add more icing sugar, 1 tbsp at a time, until it reaches the right consistency. If it's too thick, add water, ½ tsp at a time.)
- Dip the donuts into the glaze, one at a time, then return to the wire rack for 15 minutes or so to allow the glaze to set.