Our family has been celebrating the last few days in Baltimore. Our youngest daughter graduated from Loyola and we are so proud of her. She worked very hard and earned a double major in marketing and international business. Now the hard part will be finding a job. She love working and doesn't like sitting at home all day doing nothing so I'm sure it won't take her too long.
As usual I had some mushy bananas on the counter and wanted to make something before leaving for the weekend. I wanted something a little different than banana bread and I haven't used my donut pan in a while so I made these donuts for the car ride to Baltimore. I didn't end up eating any because it was raining too hard to drive and eat at the same time. Everyone else enjoyed them though.
2-1/2 cups cake flour
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 stick of unsalted butter, room temperature
1/2 cup applesauce
1 tsp vanilla
4 tbsp milk
3 ripe bananas, mashed
1 cup mini chocolate chips
Preheat oven to 350 degrees. Spray donut pan with PAM cooking spray.
Mix butter and sugar together until blended. Add applesauce, eggs, vanilla, milk, bananas and mix until blended. Mix together the flour, baking soda and salt. Add to mixture and blend until just combined.
Pour in mini chocolate chips and mix with spoon or spatula.
Pour into prepared pan. I like to almost fill my pan to make bigger donuts.
Bake for 8 to 10 minutes until the donut springs back when you press down with your finger. Wait 2-3 minutes and then pan upside down over cooling rack. Shake a little if necessary to loosen donuts.
This recipe makes 12 donuts. Like any donut baked donuts are best eaten within 1-2 days.