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Do you ever have really old bananas in your kitchen? Like, you think bananas sound good, so you buy some, but then you’ve had enough after about one or two (and if you’re a Trim Healthy Mama and only eating a half banana at a time, they don’t vanish very quickly), and they develop brown spots, and then you’re ready to toss them in the trash? That happens in our house quite often. I happen to be the person at our house that likes to “rescue” about-to-be-pitched food items (I call myself frugal), so I took it upon myself to repurpose two brown bananas that were gracing our counter and receiving evil glares from my mother. Since I recently bought a Babycakes mini donut maker at a thrift store (you can see a chocolate donut recipe I recently posted here), I have donuts on the brain. Banana donuts? Why not?
I had a couple of things in mind for these donuts:
- cream cheese frosting
- taste like normal food – banana bread would be great
- take two bananas
- take few ingredients (I made these the day after everyone was complaining about the ingredients list for this Chocolate Pudding Cake)
- take relatively normal, easy-to-find ingredients
The astute of you will realize that that is a very difficult list of parameters to work around. I fully expected these things to turn out less than stellar. Shocker of all shockers, I loved them. And my mom and sister loved them. That says a lot.
See, I wanted these donuts to be low-fat (low-fat to me means 5 grams or less of fat per serving). For Trim Healthy Mamas, anything made with bananas (a carb) needs to have little to no fat. But I wanted a cream cheese glaze. Using a small amount of reduced-fat cream cheese, I thought I could swing a light drizzle of frosting, but there would be no room for any fat in the donuts themselves. And then I challenged myself to use only easy-to-find ingredients (so no oat fiber, glucomannan, or protein powder. I made an exception for stevia. You have to sweeten with something. If you don’t have stevia or another low-glycemic sweetener, you could try just leaving it out entirely and contenting yourself with the sweetness from the bananas.). And as few of them as possible. I left a lot of things out of this recipe that I really wanted to experiment with, all for the sake of simplicity. And I was pleasantly surprised.
These things are amazing. Like, they actually taste like perfectly-spiced banana bread. They’re good warm, but they’re great cold. And topped with a light drizzle of cream cheese frosting (which you can omit if you want to go totally fat-free)…deliciousness.
Don’t have a mini donut maker? You could always buy one (keep an eye out at thrift stores!). Or you could try these as mini muffins, or even cookies. Or waffles. I haven’t really tried any of those things with this recipe, but they’re totally possibilities. I don’t know if this would work as actual mini loaves of banana bread or not (the centers might not get done?), but I’d love to try it sometime!
As far as serving sizes go, since these donuts are full of bananas and oat flour (which are both carb sources), I recommend not eating more than 3 in a sitting. For Trim Healthy Mamas, this would be most of your carb source for an E breakfast/snack/meal. As long as you stay at 3 or fewer mini donuts, the fat from the cream cheese in the glaze will be well within E guidelines.
Question of the day (comment below!): what’s your favorite thing to do with old bananas?
You can find this recipe in my cookbook, Necessary Food.
- 2 ripe medium bananas, mashed
- ½ cup egg whites (carton kind works great)
- 1 T lemon juice
- ⅓ cup water
- ¼ tsp. salt
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1¼ cups oat flour (ground-up oats; be sure to use gluten-free oats if gluten is an issue)
- 1½ tsp. cinnamon
- ¾ tsp. baking soda
- 3 oz. ⅓ less-fat cream cheese, softened
- 2 doonks THM Pure Stevia Extract Powder
- Dash vanilla
- 2 T unsweetened almond milk
- Beat the wet ingredients together until slightly foamy (20-30 seconds). Add the dry ingredients, baking soda last, and beat again until well-mixed. Bake by 2 T in a Babycakes mini donut maker (lightly sprayed with cooking spray) for 5 minutes. Yields approx. 20 mini donuts. Let cool before frosting.
- Combine all glaze ingredients. Put in a plastic sandwich bag and snip a small hole in the corner. Drizzle the donuts with the glaze. Refrigerate to store.
You may be able to totally omit the stevia sweetener if you want no special ingredients. The donuts will not be as sweet.
Don't have a mini donut maker? Try these as mini muffins, cookies, or even waffles! I haven't tried any of these, but I don't see why they wouldn't work.
- Babycakes Mini Donut Maker
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
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