Black & White Banana Bread Donuts – Moist banana bread cake donuts covered with a dark chocolate and vanilla glaze
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Here’s something not many people know about me: I love love love black & white cookies. I don’t know why I love them so much, I just do. In fact, I love them so much that 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, which was super convenient, and also super awesome because they had a huge deli section. I didn’t care too much about the meat or cheese case, but they had a big pastry case with tons of desserts, and most importantly they had black & white cookies, so needless to say I ate a lot of them.
For anybody confused, 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 always delicious, and they have a super confusing history in that 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 that I use for pretty much everything.
Here’s What I Used:
- 2½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 2 tsp. ground cinnamon
- 1 cup brown sugar
- 2 tsp. vanilla extract
- 1 cup nondairy milk
- ¼ 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
- ¼ cup cocoa powder
- 1 tsp. vanilla
- 2 Tbsp. nondairy milk
- 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 I’m obsessed with black & white cookies. I just thought it looked cool.
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