the dammit search for these cake pans were the real challenge of this damn recipe
i know this isn’t my usual upload day of either wednesday or friday, but this past weekend i made this super easy recipe and it turned out great. so it won’t be a very long post – just a lil summin’ summin’ for ya (i’m terrible at spelling slang).
at this point in this blog i have a few banana foster recipes which is funny because i truly don’t like regular banana foster unless it’s in a cake form, if it’s with ice cream no thank you evil blasphemous bitch but i do like it in cake form – muffins, scones, actually cakes and cupcakes and now donut cakes.
it did take me a minute to actually find donut cake pans – i swear i saw these things everywhere for a much cheaper price before i actually wanted one, but then when i finally set my mind on this idea a few weeks ago i couldn’t find it anywhere! michaels – sold out – wal-mart – sold out – target – $13.99 (ugh i think not!) – and finally i gave it one more attempt at michael’s since i had a 40% off coupon and there it was! success!
i listened to the directions in the cake pan – i used wilton’s – and it said to fill it up to 1/3 of the mold. i don’t find that to be an accurate assumption of it. i found – maybe because i did want a denser cake, that it didn’t rise much and that i don’t want a little hockey puck as a donut. i want a robust donut, even if it is a “faux cake donut”. i think filling it all the way up in this recipe is best! i still have some recipe tests to do with this cake pan to feel truly comfortable with a base recipe, but this recipe was nice.
i also found that the glaze needs a bit of salt or it can be to rich – for me, for others they found it fine, but i did sprinkle a bit of maldon salt – which i got at the natural based foods grocery store – and it cut through the richness of the entire recipe. so if you’re like me and like sweets but don’t like thick rich sweets then i suggest putting a dash of salt and cocoa nibs on it. that’s all on my end – i hope you all enjoy the remainder of your day and week and thanks for stopping by!
BANANA FOSTER CAKE DONUTS
2 Small Bananas |2/3 c. | |200 grams|
2 tbsp. |30 g| rum
1/2 tsp. |2 g| cinnamon powder
1/4 c. |50 g| brown sugar
3 tbsp. |45 g| butter
1 1/2 c. |210 g| all purpose flour
1/2 tsp. |3 g| baking soda
1/4 tsp. |2 g| salt
1/4 c. |60 g| |4 tbsp. | butter (melted)
2 tbsp. |26 g| white sugar
2 tbsp. |30 g| dark brown sugar
2 eggs |100 g|
1/3 c. |80 g| milk
Add 1 tablespoon of butter to a small sauce pan on medium heat, once the butter has melted, add your cinnamon and brown sugar, stir together and once fully combined add your chopped bananas cook it for 2 to 4 minutes stirring frequently and then add your rum and let it cook for another 4 to 6 minutes stirring continuously.
Once your banana foster is done, add it to a heat proof bowl and allow it to come to room temperature and mash it into a puree.
In one bowl, mix your dry ingredients together (flour, baking soda, sugar) and in another bowl add all of your liquids and banana foster puree together mix them together. Let your batter rest for about 10 minutes.
With a piping bag or a spoon evenly pour your batter into each donut mold, you want to fill it up almost to the top and bake at 350F for 20-25 minutes.
3 oz. |85 g| cream cheese
3/4 c. |120 g| powdered sugar
2 tbsp. |30 g| milk
Pinch of cinnamon powder
In a food processor, combine all your ingredients together and then, very slowly, whisk them together until combined and a thick ribbon pour down from your spoon. Pour your glaze into a bowl and lightly dip your donuts into the glaze and lift it out and let it set for 10 minutes.
downloadable/printable recipe: BANANA FOSTER CAKE DONUTS || NFS