After seeing these glazed carmelized banana bread donuts made on The Ultimate Recipe Showdown I decided that I wanted to give them a whirl. They were incredibly light and we loved the cinnamony deliciousness from the Hersheys Cinnamon Chips. Our little one insisted we dye the glaze purple. Banana bread is just one of those foods that always sounds so good and adding a little sprinkle of cinnamon chips and a drizzle of glaze takes them to a whole new level. Each bite is filled with a touch of sweet, a little hint of cinnamon and a nice little burst of banana. Leaving the bananas a little bit chunky is definitely a good idea, so yum! We will definitely make these again and you all should stop by Picky Palate and check them out for yourself!
Does Banana Bread Need To Be Refrigerated?
Banana bread does not have to be refrigerated.
Wrap it well and store banana bread in a cool place.
How Long Will Banana Bread Keep?
Banana bread will stay fresh in the pantry for about 2-3 days.
Banana bread should be wrapped in plastic wrap or stored in a plastic bag.
What Is The Best Oil For Frying?
Peanut oil, canola, and safflower oils are great oils to use for frying.
They have a high smoke point, which is good when frying foods.
Extra light olive oil and sunflower oil are great options to use when deep frying.
Both have a high smoke point, and are heart-healthy unsaturated fats.
Glazed Carmelized Banana Bread Donuts
For the Donuts
- 3 large ripe bananas, cut into 1/2-inch slices
- 2 tablespoons cold butter, cubed
- 3 tablespoons light brown sugar
- Vegetable oil, for frying
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 egg
- 1 cup cinnamon chips (recommended: Hershey's)
For the Glaze:
- 1/3 cup milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar
- Preheat oven to 400 degrees F.
- Place sliced bananas into a small baking dish.
- Top evenly with cubed butter and sprinkle with brown sugar.
- Bake for 20 to 25 minutes, until golden and bubbly.
- Remove and coarsely mash with a fork, still leaving chunks of bananas.
- Set aside.
- Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
- In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt
- Set aside.
- Gently whisk the heavy cream, sour cream and egg until just combined.
- Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
- In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time.
- Fry for 3 to 4 minutes turning frequently, or until golden brown.
- Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
- In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted.
- Slowly add sugar, beating until glaze is smooth.
- Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.
Serving Size:1 batch
Amount Per Serving:Calories: 3187 Saturated Fat: 0g Cholesterol: 371.1mg Sodium: 0mg Carbohydrates: 622.9g Fiber: 81.6g Sugar: 315.1g Protein: 42.2g