Baked Banana Doughnuts with Coconut Milk Dulce de Leche Glaze
Recipe and photo by Tami Ganeles Weiser
Prep Time: 35 minutes Cook Time: 2 hours
This nondairy baked doughnut is moist and delicious. Indulgent for breakfast or brunch, it’s also a great way to end a heavy Channukah meal. You can make the glaze up to two days in advance, cover, refrigerate, and reheat just before serving. If you don’t have a dedicated doughnut pan, don’t worry; these work just as well in a muffin top pan or whoopie pie pan.
Dulce de Leche Coconut Glaze:
1 cup (204 grams) granulated sugar
¼ cup (57 grams) coconut cream
⅓ cup (75 grams) coconut milk
½ (2½ grams) teaspoon baking soda
Baked Banana Doughnuts:
⅓ cup plus 1 teaspoon (112 grams) light brown sugar
½ cup minus ½ tablespoon (100 grams) mild olive oil
2 large eggs
2 small to medium overripe bananas, peeled and mashed (⅔ cup)
2 teaspoons vanilla bean paste
1¾ cups plus ¾ tablespoon (234 grams) unbleached, all-purpose flour
1 teaspoon (5 grams) baking soda
½ teaspoon kosher salt
2 teaspoons ground roasted cinnamon
6 scrapes nutmeg (see Kitchen Tip)
1 teaspoon Dead Sea or Maldon sea salt
- Make the glaze. Combine the corn syrup and sugar in a deep saucepan set over medium heat, stir to combine, and cook until the mixture just begins to boil, using a pastry brush dipped into water to brush down the sides of the pan when and if sugar crystallizes. When the mixture reaches a boil, reduce the heat to a simmer and stir while you remove from the heat. Add the coconut cream, coconut milk, and baking soda, stirring continually. The mixture will bubble furiously. Return to the heat and cook, stirring occasionally, for 1 to 1½ hours on a very low simmer until the glaze thickens considerably.
- Make the doughnuts. Preheat oven to 375°F. Spray 3 doughnut pans (see Kitchen Tips) with nonstick baking spray (see Kitchen Tips). In the bowl of a stand mixer fitted with paddle attachment, combine the sugar, oil, and eggs, and mix until fully combined and light in color. Add the bananas and vanilla and mix until fully incorporated.
- Place a sheet of parchment on your work surface. Sift the flour, baking soda, salt, cinnamon, and nutmeg onto it. Add to the banana mixture and mix just until moistened. Do not over mix!
- Spoon the batter into the prepared pans, filling them ⅔ full. Bake 2 of the pans for 10 to 12 minutes, or until a toothpick inserted into the center of a doughnut comes out clean. Immediately turn out the doughnuts from the pan onto a cooling rack. Let cool completely. Bake the remaining batch of doughnuts. (If you are reusing one of the pans, be sure to wash, dry and regrease before using it.)
- Glaze the doughnuts: Place a cooling rack on a baking sheet. If the coconut dulce de leche glaze has cooled, heat over a low simmer, stirring occasionally, until it is thin and uncomfortably hot to the touch (around 110° to 120°F degrees on a candy thermometer). Dip the top half of each the doughnut into the warm glaze and place on the prepared cooking rack to catch the drippings. Repeat with all the doughnuts and allow to cool completely.
- Nutmeg is available ground, but if you buy the whole nutmeg, and grate it or scrape it with a sharp knife yourself, the flavor and fragrance will be much stronger. Look for it in specialty spice stores, good supermarket spice sections, or online.
- If you don’t have 3 doughnut pans, work in batches. These can also be baked in a whoopie pie pan or muffin top pan with ease.
- Greasing and flouring your pans will keep whatever you are baking from sticking. Baking spray is ideal, because it it is premixed with flour. If you use regular nonstick vegetable oil spray, you must dust the pans with flour also.