Brown Butter Banana Donuts with Espresso Glaze
Prep time
Cook time
Total time
Author: Isabelle Boucher (Crumb)
Recipe type: Dessert
Serves: 12
Ingredients
- 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
Espresso Glaze:
- 1 ½ cups icing sugar
- ¼ tsp ground cinnamon
- 2 tbsp strong coffee
- 1 tbsp heavy cream
Instructions
- 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.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/brown-butter-banana-donuts-with-espresso-glaze/