Donut Friday

Friday-the end of the workweek for most. It’s the one day that makes work seem a little more doable since the weekend is in sight. Everyone is in a good mood and ready to push through the busy day ahead. Fridays at “The Pharm” (aka the pharmacy I work at) means we get to wear jeans and usually get donuts. Every Friday morning I would be greeted with a white, orange and pink box on top of our filing cabinet. I couldn’t help but get a whiff of the sweet/fried smell while pulling patients’ charts throughout the day. Sometimes I would indulge, though I always remember after the first bite that the donuts from the big DD aren’t THAT great. Donut Friday has kinda dropped off our schedule, which might not be the worst for our arteries sake ha.

Every now and then I am reminded by a certain someone that I have this donut pan I purchased a while ago. Hey- it was on clearance, I couldn’t pass up a bargain! Recently I have been thinking about using it. One Thursday my coworkers and I were chatting about a patient that ate one too many bananas and they mentioned how much they love banana bread. I remembered that I had some super ripe bananas at home and decided I had to bring back Donut Friday! I wanted to make them semi-healthy but also delicious, and that’s what I got! I think I will be putting that silly donut pan to good use on Thursday nights (:

Print Recipe
Mini Cinnamon Banana Donuts
A healthier donut you can enjoy any day- not just Friday
Prep Time 15 minutes
Cook Time 30 minutes
Servings
mini donuts
Prep Time 15 minutes
Cook Time 30 minutes
Servings
mini donuts
Instructions
  1. Preheat oven to 350 degrees. Spray mini doughnut pan with cooking spray.
  2. Combine: egg, sugars, oil, yogurt, mashed banana and vanilla extract in a large bowl. Mixed until throughly combined.
  3. In a separate medium size bowl combine flours, baking soda, baking powder, salt and cinnamon.
  4. Slowly add dry ingredients to wet ingredients and mix until just combined, do not over mix.
  5. Combine crumble ingredients in a small bowl with two forks or a pastry blender. Combine until the butter forms small pea like clumps, set aside.
  6. Scoop batter into a gallon ziplock bag. Seal the bag after getting most of the air out. Cut one corner of the bag.
  7. Pipe donut batter into pan and sprinkle on crumble topping. Bake for about 8 -10 minutes. Donuts are done when a toothpick inserted runs clean.
  8. Remove donut from pan and allow to cool on wired baking rack. Donuts can be stored at room temperature for 3-4 days.
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