If this year has taught us one thing (apart from, you know, health is key), it’s that comfort food is highly underrated. But if you can incorporate a little goodness into your snacks, then your body will appreciate it.
These tasty little morsels aren’t exactly healthy, but by adding in banana you’ll at least get a hit of fiber, potassium, folate, and antioxidants, such as vitamin C. Enjoy one or two of these with your morning tea or coffee (or whenever you need a little hug.)
Our tips? Don’t be tempted to make the donuts larger, not only will you eat more, but they also won’t cook through the centre. If you have leftovers (the recipe is for 48, soooo we assume you *should* have leftovers), reheat them in 160°C fan-forced oven for five minutes, reroll in a little cinnamon sugar to serve.
Prep time 10 mins
Cooking time 15 mins
2 ripe bananas
1 1/2 cups self-raising flour
6 tbs cinnamon sugar (DIY: mix 6 tbs white sugar with 2tsp ground cinnamon)
1/3 cup sour cream
1. Roughly mash the bananas with a fork, you need 2/3 cup. Combine flour and 2 tablespoons cinnamon sugar in a bowl. Add the banana and sour cream, stir until just combined, the dough should be a little sticky.
2. Using lightly floured hands, roll teaspoonfuls of mixture into small balls and place on a lightly floured tray.
3. Half fill a saucepan with light olive oil or vegetable oil. Heat over medium heat to 160°-170°C. Cook 12 doughnuts at a time for 3-4 minutes or until golden and puffed. Remove to a tray. Roll in remaining cinnamon sugar immediately.
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