Louisette was deliriously excited about these. I’m mildly intolerant of bananas, especially the smell of bananas.
When I gathered the courage to breach the banana, I realised that the recipe didn’t include proportions. I googled, and adjusted this recipe.
130g butter (melted)
70g caster sugar
1 banana, mashed
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla essence
250g self raising flour
Another 50g melted butter
60g cinnamon sugar
1. Beat butter and sugar until smooth.
2. Add egg and mix.
3. Mix in baking powder, cinnamon, vanilla, and banana.
4. Sift flour and add flour and milk a little at a time until it’s all combined.
5. Spoon out onto baking tray in round shapes. (I put the mixture into a clear vegie bag, cut off the corner, and used it like a piping bag—it was very easy to use and would have been tidy if I’d used two trays instead of squeezing it all out here.)
6. Bake for 6-8 minutes at 200 degrees. Flip with a fork after 5-6 minutes. Also, lick the bowl.
7. Cool on tray for 5 minutes and then turn out onto a cooling rack.
8. Drizzle melted butter over the top and sprinkle with cinnamon sugar.
Okay, so…. remember I had a huge pile of syrup leftover from the baklava? I used that instead of milk. So this is what happened:
The back row is flipped and the front row isn’t (yet). I didn’t help my case by being too lazy to use two trays (and therefore making six monster donuts instead of 12 small, neat donuts).
They tasted amazing, though!
I used an apple corer to make the holes in the middle.
Yum Factor: 4.5 (actually, these were REALLY nice. And even crispy on the edges, which I really liked)
Health: 1 (contains a single hard-working banana)
Will make again? Actually… Yes, I think I will. Strange but true.