Baked Kahlua Bananas Foster Doughnuts! Sunday Fun Day, More Like Sunday Yum Day!

Ok, fine, I am jumping on the banana bandwagon and liking it! So many great things you can do with bananas. Ice-cream, bread, muffins and now Kahlua bananas foster baked doughnuts with an espresso chocolate glaze. Whew, that’s a lot, a lot of goodness! I love a good brunch, I am always torn between salty and sweet. I mean, any chance to basically have dessert for breakfast and I am game! I usually do both, a little of this and a little of that. Well this baked, banana goodness has the sweet caramelly, kahluay flavor in the doughnuts that was just made for the espresso chocolate glaze. Pairs perfectly with your side of bacon! Your Sunday Funday just got fundayier 🙂

Like I said, brunch for me is an excuse to eat dessert for breakfast and drink before noon! Brunch is supposed to be an indulgence and a treat, so why not do it up! Whether you are hosting a brunch for the girls at your place or just because you feel like a delicious doughnut any time of day. I thought to combine the iconic banana dessert, the bananas foster, with the other iconic go to breakfast treat, the doughnut! Since this was for brunch, I wanted to use Kahlua rum because of its rich smooth coffee flavor! Combined with caramelized bananas, sugar, alcohol and ice-cream, those flavors can’t be beat! I knew it would be the perfect doughnut flavor for my next brunch. I didn’t add the vanilla ice-cream, but you totally could! Would be fantastic, do a coffee flavored ice-cream, go nuts!

It does take a little prep, but not too much. Totally worth it. You just have to make your bananas foster first and then blend it up into a puree to add to your doughnut batter. It doesn’t take long and anticipation is good for you!

The doughnut batter is a breeze to whip up and quick to bake. While the doughnuts are baking you can make the glaze. Easy peasy.

While the doughnuts are cooling you can whip up the Blood Marys. Easy peasy.

Yum, double dip in the glaze to get all that chocoloaty, esspessoy, glazy goodness.

So, join me on my banana adventure and give these Sunday Funday Kahlua Bananas Foster Doughnuts a try! You can thank me later. Unless you have too much fun on your Sunday Funday and you have a Monday no fun day. 🙂

Enjoy,

Diane

Baked Kahlua Bananas Foster Doughnuts!

 

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Prep time

35 mins

Cook time

10 mins

Total time

45 mins

 

Author: Diane

Serves: 12

Ingredients

• Doughnuts:
• 3 ½ cups flower
• ¾ cup granulated sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. ground nutmeg
• ½ tsp. salt
• 4 tbsp. butter at room temp
• 2 room temp large eggs
• ½ cup buttermilk room temp
• ¼ cup heavy cream or milk
• ½ cup bananas foster puree
• Kahlua Bananas Foster Puree:
• 4 ripe bananas (cut in half and then length wise)
• ¼ cup Kahlua
• ½ cup brown sugar
• 4 tbsp. of butter
• 1 to 2 tsp. ground cinnamon
• Espresso Chocolate Glaze:
• 1 ½ cups powdered sugar
• 1 tsp. vanilla extract
• ½ tsp. salt
• 4 tbsp. cocoa powder
• 2 tbsp. melted butter
• 1 tsp. instant espresso powder
• ⅓ cup hot water (more if needed to thin out some)

Instructions

1. For the Banana Foster Puree:
2. In a large skillet over medium heat melt the butter, brown sugar and cinnamon until browned and Caramel like consistency.
3. Place the bananas in the caramelized sugar mixture. Cook the bananas for about 3 to 5 minutes until softened and caramelized.
4. Add the Kahlua, carefully light the Kahlua in the pan so there is a flame. Stand back. Allow the Kahlua to cook down and the flame to go out.
5. Remove from heat and carefully pour mixture into blender or food processor fitted with an s-blade. Puree mixture until smooth. Set aside in medium bowl.
6. Can be made a day ahead stored covered in the fridge.
7. For the Doughnuts:
8. Pre-heat the oven to 350 degrees and lightly spray two doughnut pans and set aside.
9. In a large bowl combine flower, salt, baking powder, baking soda and nutmeg. Whisk to combine.
10. In the bowl of stand mixer with paddle attachment, combine the butter and sugar and mix until light and fluffy. Around 3 to 5 minutes.
11. Add half of the wet the ingredients and mix to combine. Then add half of the dry ingredients and mix. Pour the rest of the wet and mix to combine and add the rest of the dry ingredients. Mix until just incorporated.
12. Add the banana fosters puree and mix to combine. Do not over mix the dough. It will be thick. Add the batter to pastry bag fitted with a large round tip. It’s easier to pipe then try and fill by hand. Fill three quarters full.
13. Bake for about 10 to 12 minutes until toothpick inserted comes out clean. Allow to cool in pans on wire rack for 10 minutes and turn out to cool completely on rack.
14. For the Glaze:
15. Mix the hot water and espresso together until combined. Set aside.
16. In a medium bowl combine the powdered sugar, cocoa powder and salt and whisk to combine. Add the espresso mixture to the powdered sugar and add the vanilla extract. Whisk to combine.
17. Add the melted butter and mix until smooth. If it’s too thin, add more powdered sugar, too thick add a little more water or milk.
18. Dip the cooled doughnuts into the glaze and set on wire rack to set. Dip each doughnut twice to ensure enough glaze. Allow to set at room temp for at least 10 minutes.
19. Best enjoyed day of. Store any leftovers covered in the fridge for a day.
20. Enjoy!

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