Chocolate RumChata Glazed Banana Doughnuts
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 tablespoon butter, room temperature
  • 1/4 cup vegetable oil
  • 1 banana, ripened and mashed
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 2 teaspoon vanilla bean paste
  • 2 2/3 cup unbleached alll-purpose flour
  • 1 cup whole milk
  • 1 cup powdered sugar
  • 3 tablespoon unsweetened cocoa powder
  • 7-8 tablespoon rumchata
  • 1/2 cup unsweetened coconut flakes
Directions
  1. 1. Preheat
  2. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
  3. 2. Beat
  4. In a medium-sized mixing bowl, beat together the butter, vegetable oil, banana, and sugars until smooth.
  5. 3. Eggs
  6. Add the eggs, beating to combine.
  7. 4. Stir
  8. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
  9. 5. Alternate
  10. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  11. 6. Pipe
  12. Pipe the batter (using a pastry bag) into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
  13. 7. Bake
  14. Bake the doughnuts for 10 minutes.
  15. 8. Cool
  16. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.
  17. 1. Combine
  18. Combine powdered sugar, cocoa powder and RumChata in a medium-size bowl. Stir well until all powdered sugar is incorporated.
  19. 2. Dip
  20. Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.
  21. 3. Sprinkle (optional)
  22. Sprinkle the tops of the glazed doughnuts with the coconut flakes before the glaze sets on the cooling rack.