Banana-Nut Doughnuts Recipe

Name: Banana-Nut Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe bananas, mashed; 2 egg whites; 1 Tbsp. oil; 1 c. packed brown sugar; 1 1/2 c. white flour; 3/4 c. wheat flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. cinnamon; dash of nutmeg; 1 Tbsp. sugar; 2 Tbsp. chopped walnuts

Servings: persons

2 ripe bananas, mashed
2 egg whites
1 Tbsp. oil
1 c. packed brown sugar
1 1/2 c. white flour
3/4 c. wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
dash of nutmeg
1 Tbsp. sugar
2 Tbsp. chopped walnuts

1
Beat bananas, egg whites, oil and brown sugar until smooth. Add flours, baking powder, baking soda and spices.
2
Mix until well blended.
3
Let stand 5 minutes.
4
Scoop heaping tablespoon of dough onto sprayed cookie sheet.
5
use butter knife sprayed with Pam to round out a hole in the middle of each one.
6
Sprinkle with sugar and walnuts.
7
Bake at 425u00b0 for 6 to 10 minutes until golden. Eight ounces of pumpkin can be substituted for bananas.

935

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ripe bananas, mashed, 2 egg whites, 1 Tbsp. oil, 1 c. packed brown sugar, and more.

Yes, Banana-Nut Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Nut Doughnuts

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