Whole Wheat Banana Ricotta Donuts with Eggnog Glaze

I had been telling myself for weeks, ever since I started noticing the splotches and sprays on my oven walls and floor, that this would be the weekend I try using the self-cleaning function. I’ll tackle the belaboring task of trimming Izzy’s nails another weekend.

Is it weird I’ve been putting it off out of fear (both tasks really)? I’d never used the self-cleaning function on an oven before, and the thought of an oven getting so hot it can burn the crud off the inside just makes me squirm. But I did it anyway.

Now the walls of the oven are clean, but there are black veins of something running down the inside of the front window, and I cannot get them off. Thankfully, they do not seem to do any harm, except to detract from the otherwise pristine, er, somewhat clean baking device.

So with a clean(er) oven in my kitchen, I slumped off my weekend shroud and whipped up a batch of donuts to start our week. We both love banana baked goods, and I love the airiness imparted by the ricotta, as well as the subtle nuttiness and texture from the whole wheat flour. Add a sweet eggnog glaze, and breakfast is served.

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Banana Ricotta Donuts with Eggnog Glaze

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 12 donuts

Ingredients

FOR THE DONUTS:
2 ripe medium bananas, mashed
1/3 cup milk
1/2 cup ricotta cheese
1/2 cup vegetable oil
2 tsp vanilla extract
1/2 cup brown sugar
1 cup all-purpose flour
¾ cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
½ tsp cinnamon
¼ tsp nutmeg
FOR THE GLAZE:
1 cup powdered sugar
2 Tbsp eggnog
¼ tsp nutmeg
sprinkles, for topping

Instructions

Preheat oven to 375 degrees. In a large bowl, mash the bananas with a fork. Add the milk, ricotta cheese, oil, vanilla and sugar and stir together. Combine the flours, baking powder, baking soda, salt, and spices in a medium bowl. Slowly add this mixture into the wet ingredients until well blended.
Spray donut pan with cooking spray. Scoop batter into the wells, making sure to spread the batter evenly.. Bake 15-18 minutes, or until a toothpick inserted in the middle of a donut comes out clean. Remove from oven and cool on a wire rack. Once cool enough to touch, invert the pan and let the donuts finish cooling on the rack.
To make the glaze, combine the powdered sugar, eggnog and nutmeg in a small bowl. Dip the donuts in the glaze, or drizzle it over top. Top with sprinkles if desired. Store donuts in the fridge in an air-tight container. Donuts will absorb the glaze, so they’re best eaten within a few days.

http://www.bashfulbao.com/2013/01/banana-ricotta-donuts-with-eggnog-glaze/

Donuts adapted from Simply Life