Baked Brown-Butter Banana Bread Doughnuts

Name: Baked Brown-Butter Banana Bread Doughnuts
Total time: 1 h 20 min
Yield: 24 - 28 serving(s)
Ingredients: 1 1/4 c. all-purpose flour; 1/2 c. granulated sugar; 1 1/2 tsp. ground cinnamon; 1/4 tsp. salt; 1/2 c. unsalted butter, cold and cut into small cubes; 2 c. all-purpose flour; 3/4 c. granulated sugar; 1 tsp. baking soda; 3/4 tsp. ground cinnamon; 1/2 tsp. freshly grated nutmeg; 1/2 tsp. salt; 1/2 c. browned butter, cooled slightly; 2 large eggs; 1 tsp. pure vanilla extract; 1/4 c. buttermilk; 1 1/4 c. mashed banana (from about 3 medium bananas); 2 c. confectioners' sugar; Pinch of salt; 3 tbsp. unsalted butter, melted; 4 tbsp. whole milk

By Joy WilsonPublished: Apr 11, 2017

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Food, Dessert, White, Finger food, Recipe, Baked goods, Cooking, Cuisine, Ingredient, Sweetness,

Jon Melendez

Yields:

24 - 28 serving(s)

Total Time:

1 hr 20 mins

Because we're brunching, classic banana bread can't just loaf around. So I've transformed the buttery, sweet, comforting bread into baked doughnuts. Same bread, clever shape. The trick with these treats is to only fill the doughnut pan to just over half full. If you overfill, you'll lose the hole in the center, turning them into hockey pucks. Yes, this recipe does call for a new baking pan, but once you realize all of the other recipes you can finagle into a doughnut shape, life gets a little more precious. —Joy Wilson of Joy the Baker

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Ingredients

Crumb Topping

1 1/4 cups
all-purpose flour
1/2 cup
granulated sugar
1 1/2 tsp.
ground cinnamon
1/4 tsp.
salt
1/2 cup
unsalted butter, cold and cut into small cubes

Doughnuts

2 cups
all-purpose flour
3/4 cup
granulated sugar
1 tsp.
baking soda
3/4 tsp.
ground cinnamon
1/2 tsp.
freshly grated nutmeg
1/2 tsp.
salt
1/2 cup
browned butter, cooled slightly
2
large eggs
1 tsp.
pure vanilla extract
1/4 cup
buttermilk
1 1/4 cups
mashed banana (from about 3 medium bananas)

Glaze

2 cups
confectioners' sugar
Pinch of salt
3 Tbsp.
unsalted butter, melted
1 tsp.
pure vanilla extract
4 Tbsp.
whole milk

Directions

1. Step 1Place a rack in the center of the oven and preheat to 350ºF. Grease two mini doughnut pans with nonstick cooking spray. Line a rimmed baking sheet with parchment paper.
2. Step 2For the crumb topping, in a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Add the butter and, using your fingers, quickly blend the butter into the flour mixture until there are bits the size of oat flakes but most is incorporated into the mixture. Spread into an even layer on the prepared baking sheet. Bake for 18 to 20 minutes, stirring twice during baking, until lightly brown. Let cool completely.
3. Step 3For the doughnuts, in a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
4. Step 4In a medium bowl, whisk together the browned butter, eggs, vanilla, and buttermilk. Whisk in the mashed bananas. Add the mixture all at once to the flour mixture. Fold together, making sure to scrape the bottom of the bowl to get hidden pockets of flour, until just combined; do not overwork. Spoon the batter into the prepared doughnut pan.
5. Step 5Bake for 12 to 15 minutes, until a toothpick inserted in a doughnut comes out clean. Let cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
6. Step 6For the glaze, in a medium bowl, whisk together the confectioners' sugar and salt. Whisk in the butter, vanilla, and 2 tablespoons of milk. Add more milk, if needed, for a thin and very spreadable consistency.
7. Step 7Once the doughnuts are completely cool, use a butter knife to spread each doughnut with glaze and immediately add a generous amount of crumble topping to each doughnut. Let set for 15 minutes before serving. The doughnuts are best the day they're made, but they will keep for up to 3 days in an airtight container at room temperature.