On Friday night for dinner I had 1/2 a leftover chile relleno and 4 of these.
Yes, I said 4.
Don’t look at me like that.
Now do you see why?
These are itty-bitty and perfect for popping in your mouth one after another.
I made them using this, a birthday gift (thanks Ben & Amanda!)
Banana Coconut Donuts very slight adapted from Bakingdom
for 3 dozen mini-donuts
- 2 very ripe bananas
- 2 T buttermilk
- 1 t vanilla extract
- 1 c cake flour
- 1/2 t baking soda
- 1/4 t baking powder
- 6 T coconut spread, at room temperature
- 1/2 c sugar
- 1 egg, at room temperature
- 1/4 cup unsweetened coconut
Mash bananas and add in buttermilk and vanilla. Stir and set aside. In another bowl combine flour, baking soda and baking powder, set aside. In another bowl, beat together coconut spread and sugar until fluffy. Add egg, mix until combined. Add some of the flour mixture to the coconut spread/sugar mixture until combined, add some of the banana mixture. Alternate adding flour and banana mixtures until it’s all combined. Gently stir in coconut at end.
Place mixture in a ziploc bag (cup the end off) and pipe into preheated donut maker*. Cook until golden in color, about 7 minutes.
*Alternately preheat oven to 350, pipe donut mixture into well-greased donut pan. Cook for about 10 minutes or until golden in color.
- 1/2 c confectioners sugar
- 2 t milk
- food coloring
Combine sugar and milk and whisk until thoroughly mixed. Add food coloring. Dip donuts in glaze as soon as they are cool enough to handle (but still warm). Add sprinkles.