I had two left over bananas, and considering Hanukkah is right around the corner, I decided to recreate my previous Spice Pumpkin Soufganiyot recipe into a Banana Graham one. Although similar, this recipe highlights banana flavor within a graham coating adding a nice twist and alternative to sugar coating.
INGREDIENTS // Makes about 40
// for the doughnuts //
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/3 teaspoon all-spice
1/3 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
2 bananas, mashed
1/2 cup soy milk or low-fat milk
// for the coating //
1 stick of unsalted butter or margarine, melted
1 graham pie in crumbs
- Preheat oven to 350 degrees. Generously grease two 24-cup mini muffin tins with nonstick spray.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon and allspice.
- In a separate large bowl, combine the oil, brown sugar, egg, vanilla, mashed banana and milk until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup.
- Bake for 10 to 12 minutes or until passes the toothpick test.
- Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle.
- With the melted butter in one bowl and the graham crumbs, dip each muffin into the butter then roll in the graham to coat. Repeat with remaining batter. Serve immediately or freeze.