Banana & Walnut Baked Doughnuts with Fudge Glaze Icing

Banana & Walnut Baked Doughnuts with Vanilla Fudge Glaze Icing

Prep Time: 25 minutes

Cook Time: 15 minutes

Yield: 12 doughnuts

Try these rich and indulgent baked Banana & Walnut Doughnuts with Vanilla Fudge Glaze icing for breakfast, dessert, or any time of the day.



  • 60g (2oz) plain (all-purpose) flour
  • 60g (2oz) wholewheat flour
  • 100g (3½oz) light brown sugar
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 120ml (4fl oz) buttermilk
  • 1 large egg, lightly beaten
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 very ripe bananas, peeled and mashed
  • 60g (2oz) walnuts, chopped

Vanilla Fudge Glaze Icing

  • 60ml (2fl oz) whole milk
  • 150g (5½oz) icing (confectioners') sugar, sifted
  • 170g (6oz) vanilla fudge, chopped in small squares
  • ½ tsp salt
  • 3 tbsp walnuts, chopped
  • 15g (½oz) dark chocolate, chopped
  • 1 tbsp single cream (half and half)



  1. Preheat the oven to 160°CC/320°F/Gas Mark 2½. Spray two six-cup donut pans with oil, set aside.
  2. In a large bowl, whisk together both the flours, light brown sugar, cinnamon, bicarb of soda (baking soda) and salt.
  3. In a separate bowl, whisk the buttermilk, egg, oil and vanilla, then pour into the flour mixture. Stir until barely combined, then add the the mashed bananas and stir again to combine.
  4. Pipe or spoon the batter into the donut pans, filling to three-quarters full, then bake for around 15 minutes, or until a toothpick inserted in the centre comes out clean.
  5. Allow to cool in the donut pans for 5 minutes, then transfer to a wire rack to cool completely.

Vanilla Fudge Glaze Icing

  1. To make the icing, heat the milk in a small saucepan until just below a simmer and add the icing (confectioners') sugar gradually until dissolved.
  2. Slowly add the chopped fudge and heat, stirring continuously, until melted.
  3. Add the salt and continue to stir until smooth, adding more milk if necessary to make the right consistency of icing.
  4. Leave the saucepan over a very low heat to keep the icing runny, stirring occasionally.
  5. Dip half of each doughnut into the icing and return to the wire rack to drain. Press or sprinkle a few chopped walnuts around the top of each doughnut after dipping. If the icing thickens, thin it with a little milk.
  6. With the leftover icing in the saucepan, add the dark chocolate and single cream and mix together. Add the mixture to a piping bag and drizzle back and forth over the doughnuts.
  7. Allow to set before serving.

Doughnuts! by Carol Beckerman and Dawn Otwell [US copy]

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