I love donuts. I haven’t always loved donuts. To be honest, since moving to Massachusetts, my love has grown. It must be because this state’s national food source is Dunkin Donuts.
I actually prefer donuts that have mostly air (kruellers) or donuts that are baked. Dunks doesn’t sell those SO I decided, yesterday, after we drove past 5 Dunkin Donuts during an errand run and my daughter freaked out that I wouldn’t stop, that I would make some.
I had seen Nutella bread all over pinterest and I decided to marry the two, but I decided to use the cookie dough spread from Trader Joe’s (that’s swirled with fudge). I know, super indulgent. Wait until you see the icing…
This is what you’ll need;
1 stick melted butter
1/2 cup milk
1 cup sugar
2 tsp vanilla extract
4 ripe bananas
3 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2/3 cups Cookie dough fudge spread
Preheat oven to 350 F.
In a standing mixer add sugar, eggs, milk, butter (melted and come to room temperature) and vanilla. Mix until smooth.
Meanwhile, in a medium bowl sift flour, salt, baking soda and baking powder.
Back to your standing mixer. Peel and add each banana (great job for your kid) to the sugar mix. Once all bananas have been added and mixture is fairly smooth, add dry ingredients, 1/3 at a time. Last add your fudge cookie dough spread. Mix in. Batter is ready.
Spray a donut pan with cooking spray or rub with butter. Add batter, filling only 1/3 full. Bake for 10 minutes or until a toothpick comes out clean.
We decorated our donuts two ways per Z’s request. Powdered sugar (which you need to do when donuts are hot) and chocolate frosted with sprinkles (which you need to do when donuts have cooled). These are her favorite two donuts. While this isn’t the healthiest snack on the planet, it’s not so bad (and they’re delicious)!
Store in an airtight container, separating layers of donuts with parchment paper. They will keep a week (but you’ll have eaten them by then).