Black & White Banana Bread Donuts – Moist banana bread cake donuts covered with a dark chocolate and vanilla glaze
Here’s something not many people know about me: I love love love black & white cookies. In fact, I love them so much that in college I dyed my hair half black half white, right down the middle.*
When I was going to culinary school, I lived in an apartment right on top of a little health food store. It was super convenient for late-night snacks and early morning breakfasts.
I didn’t care too much about the deli case full of meats or cheese, but I couldn’t stay away from the bakery counter. There was a big pastry case with tons of desserts, and most importantly there were black & white cookies, so needless to say I ate a lot of them.
A black & white cookie is exactly what it sounds like: a shortbread cookie frosted with half vanilla and half chocolate frosting, split right down the middle. They’re super simple, but seriously delicious. Plus they have a super confusing history and no one really knows where they came from. Fun fact.
I made these donuts for National Donut Day, which is a holiday that we should treasure greatly. The recipe is adapted from my Salted Caramel Pumpkin Donuts, and the glaze is my tried-and-true, foolproof glaze. Seriously, I use this glaze for everything.
Black & White Banana Bread Donuts (Vegan)
Banana Bread Donut
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 cup brown sugar
- 2 tsp. vanilla extract
- 1 cup nondairy milk
- 1/4 cup coconut oil melted
- 3 medium bananas mashed
- 2 cups powdered sugar sifted
- 2 tsp. vanilla extract
- 3 Tbsp. nondairy milk
- 1 cup powdered sugar sifted
- 1/4 cup cocoa powder
- 1 tsp. vanilla
- 2 Tbsp. nondairy milk
To make the donuts:
- Preheat the oven to 350ºF.
- Sift together the dry ingredients (flour, baking powder, salt, and cinnamon), add the brown sugar and mix well to make sure there are no lumps.
- Fold in the wet ingredients (milk, vanilla, coconut oil, and mashed bananas) and mix until just combined, making sure to not overmix.
- Pour batter into the wells of a greased donut pan. Bake 14-15 minutes until golden brown.
- Let cool completely before decorating.
- Mix the glazes in two separate bowls, whisking well to make sure there's no lumps.
- Place donuts on a wire rack over a baking sheet, then pour glaze on each half of the donut. I suggest using a small spoon or knife to make sure the glaze is evenly spread. Once the glaze is poured, gently tap the baking sheet to get the excess glaze to drip off.
*Yes I did actually dye my hair like that, but not because of black & white cookies. I just thought it looked cool.
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