I am beginning to see the flaw in my plan of making donuts every week.
We have donuts in the house ALL. THE. TIME.
The other day I was diligent and made two different kinds of donuts. Each batch made more than a dozen.
What this means, is I have over two dozen donuts staring at my face, taunting me and basically shoving themselves down my throat at all times. What is a girl to do but oblige when a donut walks itself over to my hand, jumps up to my mouth, and begs to be devoured?
This doesn't go hand in hand with bikini weather.
Luckily, 1-piece swim suits are coming back in style. Thank you swim suit fashion trend setters. You make this 24-donut-eating girl happy.
I have that power. Not sure if you were aware.
That's what I'm here for. To make people aware of the irrefutable facts.
Really though, why is it called Hummingbird Cake? And why did I choose to make a cake into donuts? These are the real questions that make me sit hand-on-chin like The Thinker.
They were a HUGE hit with the Mr. and his coworkers. Matt even wanted to make sure I didn't send tooo many with him to work, so we would have plenty at home.
They are that good.
But be warned: the frosting is super sweet. These are almost more of a brunch dessert donut. Because having desserts at brunch is totally normal. I said so.
Feel free to cut back on the powdered sugar in the frosting but also cut back a little bit on the milk too if you do, if you do. You don't want the frosting to be too runny.
And as for the chopped nuts, I used walnuts, but feel free to use pecans or even almonds (although I'm not sure what Hummingbird cake traditionally calls for...), its up to you!! I added extra on top for garnish, because its pretty, but you can skip that step too.
Finally, stuff your face so I don't feel so bad about myself. And then we will all buy one piece swim suits. Or just avoid the beach altogether... ;)
makes roughly 18 donuts (depending on how full you fill the pan)
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/2 tsp ground cinnamon
- 1 large overly ripe banana, mashed
- 2 small eggs, lightly beaten
- 4 oz (1/2 cup) crushed pineapple (with some juice)
- 1 tsp vanilla
- 1/2 cup sunflower oil
- heaping 1/4 cup chopped walnuts (or other nut), plus extra for garnishing (optional)
- 1/2 (8oz) pkg cream cheese, softened
- 2 Tbsp milk
- 1 tsp vanilla
- 2 Tbsp crushed pineapple (with a little juice)
- 1 1/4 cup powdered sugar (more or less as desired for consistency)
- For the donuts, preheat oven to 350°F/180°C. Spray a donut pan with non-stick spray
- In a medium bowl combine flour, salt, baking soda, cinnamon, and sugar and whisk together.
- In a small measuring bowl, combine the banana, oil, vanilla and eggs. Lightly stir together.
- Add the wet ingredients to the dry ingredients and stir to combine. Stir in the 1/4 cup chopped nuts
- Fill donut pan molds 1/2 full and bake 12-15 minutes, until set and golden.
- Remove to cool completely. Make sure to spray donut pan in between baking batches.
- For the frosting, beat the cream cheese and vanilla until fluffy.
- Add in the milk and pineapples and beat well until combined
- Finally add sugar in batches, with mixer on LOW.
- Beat until well combined
- Once donuts are cool, dip donuts in frosting, and set on a cooling rack, frosting side up.
- Garnish with extra nuts if desired
- Consume within a couple days.
© Carla's Confections 2013
See my other Donut Friday Posts: (click on picture to get recipe)
Baked Banana Bread Donuts
See more donut recipes here! (Click on picture to get recipe)
Chocolate Ganache Glazed Doughnuts
Baked Apple Cider Donuts
This post is linked to Tidy Mom's I'm Lovin it Fridays