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.
1 ripe banana
1/2 cup canned crushed pineapple
2 cups flour
1 1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 pinches nutmeg
1/2 teaspoon salt
3 tablespoons salted butter, divided
1 1/4 cup plus 1 to 2 tablespoons, half and half, divided
1 extra large egg, beaten
3 teaspoons vanilla, divided
2 cups confectioner's sugar
4 ounces cream cheese, softened
1 cup chopped Fisher® Chef’s Naturals Pecan Halves
Preheat oven to 350°F. Spray a doughnut pan with non-stick cooking spray. Puree the banana and pineapple in a food processor until smooth, set aside.
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl; set aside. Melt 2 tbsp. butter in a medium microwave safe bowl. Stir in 1¼ cups half and half, egg, 2 tsp. vanilla and reserved banana mixture. Add to flour mixture stirring until just blended. It’s okay if the mixture is lumpy.
Spoon mixture into donut pan, filling each cup about ¾ full. Bake for 15 to 17 minutes or until donuts are cooked through. Remove from oven and let cool for five minutes before transferring to a cooling rack. Allow doughnuts to cool completely before frosting.
Wipe out pan, reapply non-stick cooking spray and repeat step 3 2 times for remaining batter.
Melt remaining 1 tbsp. butter and pour into the bowl of an electric mixer. Add confectioner's sugar, remaining 1 tsp. vanilla, and cream cheese; beat on medium speed until smooth. Add half and half by the teaspoonful until frosting reaches desired consistency.
Spread frosting onto doughnut tops and sprinkle with nuts.
Note: Batter can be baked as muffins, if desired. Line 2 muffin pans with 18 paper muffin cups. Divide the batter evenly among the cups. Bake for 17 to 19 minutes or until a toothpick inserted into the center comes out clean. Frost and garnish the cupcakes as for doughnuts.