Banana Bread Doughnuts With Honeyed Yogurt Glaze
Nutrition Highlights (per serving)
Choosing heart-healthy foods is one of the best things you can do for your ticker. That means getting enough fiber and beneficial polyunsaturated fats, like omega-3s. Both will help balance your cholesterol levels and fight inflammation—and with the right ingredients, you can get them in your desserts, too.
These banana bread doughnuts feature a triple dose of good-for-you nutrient sources. First, they use oat flour and whole wheat flour, two whole grains with the power to lower risk of stroke, type 2 diabetes, heart disease, high cholesterol, and inflammatory diseases. That’s a lot of additional benefit compared to the refined all-purpose flour typically used.
Next, we add in fresh fruit instead of refined sugar. The benefit there is clear: you pack in nutrients like potassium, vitamin C, and more fiber from the whole fruit. Note that you’ll be using a peeled apple so that you don’t get pieces of skin in your final product. You can eat the peel instead of throwing it out—it’s sweet and crunchy and has about 2.5 grams of insoluble fiber. Most of the soluble fiber is in the flesh you’ll be adding to your doughnuts.
Finally, topping the Greek yogurt glaze with chopped walnuts adds an extra bit of heart-healthy omega-3s.
- 1/3 cup oat flour
- 1/2 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2 medium bananas, mashed
- 1 large egg
- 1 medium apple, peeled and grated
- 1/2 teaspoon vanilla extract
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon honey
- 1/4 cup chopped walnuts
1. Preheat the oven to 350F.
2. In a bowl, combine the dry ingredients then stir in the bananas, egg, apple, and vanilla extract. Use a mixer to incorporate everything.
3. Lightly coat a doughnut pan with cooking spray or vegetable oil and ladle the batter in. Place in oven for 20 to 25 minutes, or until a toothpick comes out clean.
4. Remove the doughnuts and let them cool on a wire rack. While cooling, mix the yogurt and honey together in a small bowl.
5. Once completely cooled, dip the top of each doughnut into the yogurt mixture, making sure to coat the entire top. Sprinkle the chopped walnuts on top.
6. You can enjoy right away or refrigerate for 15 to 20 minutes to allow the glaze to firm up.
Ingredient Variations and Substitutions
If you’d like, use full-fat yogurt instead of the non-fat variety. You’ll only add a few extra calories per doughnut.
You can also give your honeyed yogurt an antioxidant boost. Heat up about 1/4 cup of blueberries until they release their juices, about 3 to 5 minutes on the stovetop with about an inch of water or 45 seconds in the microwave, no water added. Let cool, then stir into the yogurt mixture before dipping your doughnuts in. You can try this with strawberries, too.
Cooking and Serving Tips
If you don’t have oatmeal flour handy, make your own. Place about 1/3 cup of oats in the food processor and pulse until finely ground.
Make sure to measure out the final product—you may need to add a bit more to reach 1/3 cup of final product.
For a different take on presentation try grinding your walnuts instead of chopping. Sprinkle them over the entire top of the doughnut after you dip it in the yogurt.
You can be versatile with your apple choice as long as you choose one that’s sweet.
In the end, the grated and blended apple will turn into applesauce, so you don’t have to worry about the flesh breaking down while baking. Good choices include red delicious, golden delicious, honeycrisp, and gala apples.
Enjoy alongside hot tea, cocoa, or a matcha latte.