I made these crunchy banana flavored donuts to create crumbly cookies with a different underlying taste.
Obviously, if you don’t like banana flavor, you can opt for other flavors like lemon and orange.
A simple dough and the baking should be kept under control because if they get too colored (as I like them), they become harder and less crumbly.
Once baked and cooled, they last for days if stored in a plastic food bag.
These donuts are small fragrant and irresistible pastries, perfect for accompanying a cup of tea or to sweeten breakfast.
Their crunchy exterior and tender interior combine with the delicate and enveloping taste of banana, creating an ideal balance between simplicity and deliciousness.
Let’s get to work and make these tasty cookies; I am sure everyone will love them!
If you make this recipe or others on my blog, feel free to send me a photo of your recipe, and if you like, I’ll post it on my Facebook page in your name.
Approx. 83 Kcal per donut
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 50 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Crunchy Banana Flavored Donuts
- 2 eggs (medium)
- 1.25 cups sugar
- 0.42 cups sunflower oil (or corn)
- 0.42 cups whole milk
- 0.53 oz baking ammonia
- 4.8 cups all-purpose flour
- 1 teaspoon banana essence
Tools
- 1 banana essence
Preparation of Crunchy Banana Flavored Donuts
The dough can be made by hand or with the help of a cake mixer, just assemble the ingredients starting with the eggs, alternating between liquid and dry ingredients, until you get a well-worked mixture.
Form a ball, wrap it in cling film, and refrigerate for 30 minutes.
Transfer the dough onto a work surface, roll out thin ropes about 10-12 inches long….
….then fold them in half and twist them together, then close them to form our donuts.
Transfer the donuts onto a baking sheet lined with parchment paper and bake in a preheated oven at 375°F for 12-15 minutes, checking for doneness.
