- very ripe bananas - 2 pieces
- buttermilk - 2 st. spoons
- vanilla extract - 1 teaspoon
- flour - 1 cup
- soda - 1/2 teaspoonfuls
- baking powder - 1/4 Teaspoons
- unsalted butter at room temperature - 6 st. spoons
- sugar - 1/2 cup
- egg of room temperature - 1 piece
- toasted walnuts - 1/2 Cups (optional)
- sweet coconut shavings - 1/4 cup (optional)
- sugar powder - 1/2 Cups (glaze)
- milk - 1-2 teaspoons (glaze)
- vanilla extract (or other flavors such as coconut) - 1/4 Teaspoons (glaze)
- food coloring - 1 To taste ((optional) glaze)
- sprinkle - 1 To taste ((optional) glaze)
1. Preheat the oven to 175 degrees. Lightly drizzle with a non-stick frying pan. Put the walnuts on the baking tray and bake for 10 minutes. Allow to cool and chop. Mash bananas in a plate with a fork. You need 1/2 cup of banana puree, the rest of it set aside for other uses. Mix the buttermilk and vanilla extract with 1/2 cup of banana puree and set aside. 2. In a small bowl, combine the flour, soda and baking powder, set aside. Whisk butter and sugar together in a large bowl with a mixer. Add the egg and whip. Add a third of the flour mixture and whip at low speed. Add half of the banana mixture, mix. Add the remaining flour and banana mixture, alternating them and ending with flour. Add chopped walnuts and coconut shavings, mix. 3. Pour the dough into a pastry bag with a wide tip. Squeeze the donuts into a heated frying pan and bake for 10 minutes, until golden. Let cool on the counter. 4. Make the glaze. In a small bowl, beat up the powdered sugar, milk and vanilla extract. Add more milk, if necessary, until the desired consistency is achieved. Add food color if desired. Finished donuts dip in the glaze and put on the rack, to cover the excess. Add the sprinkler if necessary.
Servings: 4-5