Banana foster donuts may sound a little bit new but they are surely worth giving a try. They are basically chocolate-loaded, fudgy, moist, and deep-fried donuts, with the extraordinary and super easily made, banana foster topping.
Donuts are made by mixing a secret ingredient in the dough called ground cinnamon. Yes, the ground cinnamon will make these donuts a lot more memorable and sweeter for you.
Banana foster topping may sound a little bit tough, but in reality, it is easier than making the donuts themselves. The sweet taste and creamy texture of it are unmatchable, heavy whipped cream gives so much volume and fluffiness to the topping that one cannot resist.
You can use these donuts as a snack or dessert at your kid’s birthday party or kitty parties or best at your chilling weekends. They won’t disappoint you. The best thing about these donuts is; you can just freeze them for a long time and fry them whenever you want, and at last, decorate them with the delicious banana foster topping which can be made within a fraction of time with unsalted butter and some fresh bananas and then decorate them with cute sprinkles. And to make it a little healthier you can use brown sugar while preparing it, it won’t even come under notice, and these are some plus points that can be counted on while preparing dishes at home.
Banana Foster Donuts
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 3 tbsp water, lukewarm
- 1 egg, room temperature
- 1/3 cup buttermilk, room temperature
- 2 tbsp unsalted butter, melted
- 3 tbsp light brown sugar
- 1/3 tbsp ground cinnamon
- 1/4 tbsp baking powder
- 1/4 tbsp salt
- 1/2 tbsp vanilla extract
- Vegetable oil for frying
Bananas Foster Topping
- 1 banana, sliced
- 2 tbsp unsalted butter
- 1/4 cup light brown sugar
- 1/4 tbsp ground cinnamon
- 1/4 cup heavy cream, lukewarm
- 3/4 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- Combine the lukewarm water, 1 tablespoon of sugar, and yeast in a bowl.Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- In a large mixing bowl, combine the flour, salt, baking powder, cinnamon, and the remaining 2 tablespoons of sugar.
- Add in buttermilk, egg, melted butter, vanilla, and the yeast mixture.Stir until incorporated. Mix using a dough hook on your mixer or by hand. Knead on low-medium speed for about 5 minutes. By hand, knead the dough for about 10minutes until smooth.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow proofing in a warm, draft-free place for about one hour or until doubled in size.
- Cut out 8 squares of parchment paper.
- Punch the dough down and turn it out onto a lightly floured surface. Use a rolling pin to roll to about 1/2" thickness, and use a cookie cutter to cut out donuts.
- Place each on the prepared square of parchment paper. Cover lightly with plastic wrap or a towel. Allow the donuts to proof at room temperature for30-45 minutes or until almost doubled in size.
- Heat 2 inches of oil in a heavy pot (cast iron) to 330-350°F. To fry donuts, drop 2-3 at a time and allow becoming golden before turning to the other side, about 2 minutes per side. Remove donuts from the oil with the spider tool and place them on a tray lined with paper towels.
- To make the banana topping, melt the butter in a large pan over medium-high heat.Add the brown sugar, cinnamon, and heavy cream and stir until sugar is dissolved around 2 minutes.
- Add the bananas to the sauce and continue cooking for 1-2 minutes to thicken the sauce. Remove from heat and set aside to cool before topping.
- In a large bowl, combine heavy cream and sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a nozzle.
- Pipe the whipped cream on each donut and top with caramelized bananas. Sprinkle with additional cinnamon, if desired.
Tips and Tricks
You can add chocolate chips to the batter to give a chocolaty crunch to your doughnuts.
Add 1 tablespoon of cocoa powder and 2-3 pieces of dark chocolate to the icing and then top the doughnuts with chocolate chips.
Cashews and Cranberries
Crush the cashews and cranberries into small pieces and mix them up in the batter before baking.
Always prefer ripened bananas for baking banana foster doughnuts.
Frequently Asked Questions
How to Store Doughnuts?
You can keep the unglazed donuts for two months in a refrigerator in a zip lock bag or air-tight container.
How to serve refrigerated Doughnuts?
Thaw doughnuts at room temperature and then warm them in the microwave as per your liking. Dip warm doughnuts into the glaze and they are ready to serve.
What is the alternative to buttermilk?
For the same texture and flavor as buttermilk, you can use whole milk. You can also use non-dairy milk or lower-fat milk but it will not give a soft and moist texture to doughnuts.
How to bake doughnuts without a doughnut pan?
You can bake doughnuts in a muffin pan at the same temperature for approx. twenty minutes. It will look like muffins but tastes like doughnuts.