The pineapples, bananas and nuts are what really set these doughnuts apart! With a lighter, natural sweetness, they will be your new favorite dessert in no time.
Hummingbird Cake Doughnuts
Pecan
Breads & MuffinsCakes & Cheesecakes
Snack
Vegetarian
prep
25
minscook
50
minsmake
1-1/2
dozen1
ripe banana
1/2 cup
canned crushed pineapple
2 cups
flour
1-1/2 cups
sugar
2 teaspoons
baking powder
1/2 teaspoon
ground cinnamon
2 pinches
ground nutmeg
1/2 teaspoon
table salt
3 tablespoons
salted butter, divided
1-1/4 cups
half-and-half, plus additional as needed
1
egg, beaten
3 teaspoons
vanilla, divided
2 cups
powdered sugar
4 ounces
cream cheese, softened
1 cup
chopped Fisher® Pecan Halves
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Prepare doughnut pan with nonstick spray.
- Process banana and pineapple in food processor until smooth; set aside. Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl.
- Microwave 2 tablespoons butter in medium microwaveable bowl until melted. Whisk in half-and-half, egg, 2 teaspoons vanilla and banana mixture until well blended. Add to flour mixture; mix just until blended. (Batter will be lumpy.) Spoon into pan, filling cavities about ¾ full.
- Bake 15-17 minutes or until edges are golden brown and doughnuts spring back when lightly touched. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack. Repeat with remaining batter.
- Melt remaining 1 tablespoon butter and add to large bowl. Add powdered sugar, remaining 1 teaspoon vanilla and cream cheese. Beat with electric mixer on medium speed until smooth. Add additional teaspoons of half-and-half as needed, mixing until frosting reaches desired consistency.
- Spread frosting onto doughnuts and sprinkle with Fisher® Pecans.
PRODUCT USED
Tips
Hummingbird Muffins – Prepare batter as directed. Spoon into 2 muffin pans prepared with 18 paper liners. Bake 17-19 minutes or until toothpick inserted in centers comes out clean. Continue as directed.
