Carrot Cake Banana Bread Baked Doughnuts

Sometimes recipes can come about when you don’t want something to go to waste and need to use up an ingredient or a certain type of food before it goes bad, like overripe bananas for example.

Other times it could be because a certain type of food is on sale and it’s just too good of a deal to pass up so you end up with a lot of it.

Or, it may just be that you’re craving or like something and want to make it.

It was a combination of loving cream cheese frosting especially with carrot cake, and needing to use up overripe bananas that led me to make these delicious doughnuts.

It’s been so hot lately, when I buy bananas I’ve been getting them with just a bit of green on them so that they’ll last a little longer before getting overripe.

But sometimes that doesn’t work and into the blender the overripe bananas go to make smoothies.

Overripe bananas are also great for making muffins, quick breads, pancakes and even cookies.

Ok, enough about overripe bananas for goodness sake.

Let’s check out the ingredients for these super tasty doughnuts and cream cheese frosting.

For the Doughnuts – very ripe bananas, shredded carrot, butter, sugar, egg, flour, baking soda, baking powder, salt and ground cinnamon.

Also needed; a doughnut baking pan and flour sifter.

For the Icing – cream cheese, butter, powdered sugar and vanilla extract.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Add the flour in a sifter and…

…sift away.

In a medium size bowl, add the flour…

…baking powder, baking soda, salt, and…

…cinnamon.

Mix the dry ingredients together and…

…set aside.

In a large mixing bowl, add butter,

and sugar.

Beat the butter and sugar together.

Next,

add eggs,

and beat until light and fluffy.

Turn the mixer speed to low and using a spoon, add the dry ingredients a little at a time.

Mix together until all of the flour is incorporated with the sugar and butter mixture.

Set aside for a moment.

In a small bowl…

…mash the bananas with a fork.

Add the bananas and shredded carrots to the batter.

With a large sturdy spoon,

mix the bananas and carrots in the batter.

Using a clean piece of paper towel or pastry brush, grease the doughnut baking pan (each doughnut cut-out) with softened butter.

Using a small dinner-size spoon,

fill each doughnut cut-out evenly with batter.

Bake in a preheated oven until a wooden toothpick inserted in the doughnuts comes out dry (about 17 minutes).

Remove the doughnuts from the oven and let cool until they’re cool enough to handle.

Remove the doughnuts from the pan on to a cooling rack to cool further.

If needed, to remove the doughnuts from the pan, carefully run a table knife (with a rounded edge) in between the doughnut and the pan to loosen the doughnut enough to lift each one out of the pan.

While the doughnuts are cooling, make the frosting.

In a medium size bowl…

…add softened butter, cream cheese, powdered sugar and vanilla.

Beat together until light and creamy.

Use an offset spatula (long, narrow and flat spatula for spreading frosting) or table knife to spread the frosting.

Garnish each doughnut with a small piece of carrot cut into the shape of a whole carrot, and a small piece of curly parsley as the green “top” of the whole carrot.

Then,

enjoy…

…each and every…

…delicious bite.

Thank you so much for stopping by!

More on baked doughnuts:

Baked Brown Butter and Pistachio Doughnuts by Joy the Baker

Baked Chocolate Fudge Doughnuts by How Sweet It Is

Baked Coconut Doughnuts by Taste and Tell

Baked Doughnuts with Cinnamon-Sugar by Brown Eyed Baker

Baked Salted Caramel Apple Cider Doughnuts by Half Baked Harvest

Find more recipes on the Food Blog Search.

Carrot Cake Banana Bread Baked Doughnuts

Yield: Makes 15 Doughnuts

Prep Time: 19 minutes

Cook Time: 51 minutes (about 17 minutes per batch of 6)

Total Time: 1 hour 10 minutes

Ingredients:

For the Doughnuts:
1/3 cup butter, softened
¾ cup sugar
2 eggs
2 cups sifted flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1-3/4 teaspoons ground cinnamon
1-1/3 cups mashed ripe bananas (about 4 bananas)
2 cups shredded carrots
1 tablespoon butter, softened (for greasing the pan)
15 small pieces of carrot, each cut to look like a whole carrot (for garnish)
15 small pieces of curly parsley (for garnish)

For the Frosting:
¼ cup plus 2 tablespoons butter, softened
1 package (12 ounces) cream cheese, softened
¾ teaspoon vanilla extract
3 cups powdered sugar

Directions:

For the Doughnuts:
Preheat the oven to 350 degrees F. In a medium size bowl, add the flour, baking powder, baking soda, salt and cinnamon. Mix together and set aside. In a large mixing bowl, add the butter and sugar. Beat together. Add the eggs and beat until light and fluffy. Turn the mixer speed to low and using a spoon, add the dry ingredients little by little. Mix until the flour is incorporated. To the bowl, add mashed bananas and shredded carrots. Use a large sturdy spoon to mix the bananas and carrots in the batter. Grease the doughnut baking pan with butter. Add the batter evenly to the pan. Bake in a preheated oven until a wooden toothpick inserted in the doughnuts comes out clean (about 17 minutes). Remove the doughnuts from the oven and let cool just long enough so that the doughnuts can be removed by hand and transferred to a cooling rack.

When the doughnuts have cooled, top with cream cheese frosting. Garnish with a small piece of carrot (shaped like a whole carrot) and a small piece of curly parsley as the green “top” of the whole carrot.

For the Cream Cheese Frosting:
In a medium size bowl, add all ingredients and beat until light and fluffy.

Recipe adapted from "Banana Nut Bread.” Betty Crocker’s Cookbook 1979. New York: Golden Press, Western Publishing Company, 1979.

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2 Responses to “Carrot Cake Banana Bread Baked Doughnuts”

  1. cakespy — July 9, 2017 @ 6:32 am (#
    1
    )

    these look incredible! Two of my favorite foods (carrot cake and banana bread)…combined with another favorite food (doughnuts)? Amaaaazing. 

    Reply

    • Nancy — July 9th, 2017 @ 12:00 pm

      Thank you!

      Reply

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