I wasn't a huge doughnut (or donut, if you prefer) fan until I got pregnant. Pregnancy will do that to you...especially a twin pregnancy. I had all these grand ideas of eating healthy and exercising throughout those nine months and, well, that happened for about a week. Especially towards the end, it was Netflix binging and doughnut eating. Oh, and bagels. And Chick-Fil-A. And whatever else. Don't worry, I did eat healthy things occasionally, too...but only occasionally (hence the postpartum Whole30 my body desperately needed a few months later!).
Anyway, back to doughnuts. After I had the kiddos, I bought myself a doughnut pan, stalked my favorite food bloggers' sites for recipes and eventually got around to baking up these bad boys. (Might I suggest checking out The Faux Martha and Joy The Baker for further doughnut inspiration?)
While my post-pregnancy sweet tooth did dissipate slightly and I'm learning to tame the sugar dragon, there are just some days when you need a doughnut. And if you're going to eat a doughnut, make it a good one - like this banana bread version sweetened with maple syrup, served warm from the oven and drizzled in a buttery whiskey glaze. Go big or go home, my friends.
Baked Maple Whiskey Banana Bread Doughnuts with Buttered Whiskey Glaze
Yields 6-8 doughnuts
½ cup white whole wheat flour
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup mashed bananas (about 2 small bananas)
¼ cup buttermilk
3 Tablespoons maple syrup
2 tablespoons butter, melted and cooled slightly
egg, lightly beaten
1 Tablespoon whiskey (I used Bulleit Bourbon)
1 teaspoon vanilla extract
Preheat oven to 350. Whisk together the flours, baking soda, cinnamon and salt. In a separate bowl, mix the bananas, buttermilk, maple syrup, butter, egg, whiskey and vanilla until fully combined and smooth.
Add the wet mixture to the dry mixture and stir just until combined. Pour batter into a pastry bag (or you can use a zip top bag and snip the corner of it). Squeeze the batter into the prepared doughnut pan, filling each compartment about ¾ full.
Bake for 13-15 minutes, or until a toothpick inserted comes out clean. All to cool for a couple minutes and then remove from the pan. Drizzle with Buttered Whiskey Glaze. Doughnuts are best served warm.
Buttered Whiskey Glaze
2 Tablespoons butter
2 Tablespoons brown sugar
1 Tablespoon whiskey (I like to use bourbon)
1 Tablespoon maple syrup
Scant pinch salt
Add all ingredients to small saucepan on medium heat. Stir until sugar dissolves and butter is melted. Remove from heat and drizzle over Baked Maple Whiskey Banana Bread Doughnuts.