Quick recipe, made on the fly and eaten in a nanosecond. 😋 I made these banana mini donuts while cooking pasta for lunch after realizing there was a small banana hidden under oranges and apples in the fruit bowl, which had become ebony-colored and certainly wouldn’t have lasted another day. It was very soft and shiny when opened, and undoubtedly sweet, so… how could I not give it one last chance? 😍

I put the banana in a bowl and was about to start my usual quick preparation freehand, but luckily I took the scale, so I could keep an eye on the weight of everything as I poured and mixed.

You know me by now, and you know that when I prepare by eye, I always regret not having weighed anything and never remembering the recipe, and I really regret it every time because it’s always the impromptu recipes that give me the most satisfaction. The same satisfaction I feel when using derelict ingredients like this banana, or considered useless like scraps, or leftovers.

Even the ACE juice was a leftover, a remnant occupying the bulky space of the one and a half liter tetrapack in the fridge despite being a remnant, so… I used it up too! 😃

Here is the result I achieved, just for you: banana and ACE juice mini donuts.

I will include them in an upcoming collection of breakfast recipes that I’m thinking of preparing, all simple and quick, such as these:

Difficulty: Very Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Sustainable
Seasonality: All seasons

Ingredients

1.5 cups all-purpose flour
1/2 cup very ripe banana
1/3 cup sugar
2/3 cup ACE juice
3 tbsps corn oil
1 tsp lemon juice
1 tsp baking powder (about 5 g)

Tools

Donut Mold silicone

Steps

Mash the banana with a fork along with the sugar and a teaspoon of lemon juice.
Add the oil and mix with the fork.
Add the ACE juice and mix with the fork.
Add the flour and mix.
Lastly, add the sifted baking powder through a sieve and mix well.
Pour the mixture into silicone muffin molds.
☝ The number of muffins or mini donuts you get is approximately 6 – 8, depending on the size of the molds. I included single molds in the tools section as well, which are in my opinion the best solution to avoid those ‘mishmashes’ (like the one I made today 🤪) of using a 6-mold pan + adding a few single molds of different sizes.
Bake at 350°F and cook for 20-25 minutes.
After baking the mini donuts, remove them from the mold and place them on a wire rack.
Wait about an hour before eating them to allow them to cool.
They are delicious, soft inside with a crunchy crust outside, and they stay that way for several hours. The next day the outside loses its crunchiness and becomes as soft as the inside.
They are excellent for breakfast because they soak well in coffee with milk (or whatever you prefer 😊).
Even cut in half and filled with a layer of Nutella, they look great, but of this version… I have no photos to show you, my 8 donuts were all gone by then!
And now, what a pity, before I can make them again, I’ll have to wait for the bananas I bought yesterday to become too ripe! 😃