Last couple of weeks has been all about the move. I am happy to report that we finally got all our stuff under one roof. It was a dreadful 2 weeks, where we had to open almost 200 boxes and organize everything as much as we possibly could. I have to tell you though; I am so happy that it is over. Even though there is a big possibility that we will not be in Atlanta for a long time and there is going to be another move very soon, I am happy that we were able to open everything up, get rid of the things we know we will not use, and decide on what we need to purchase in the future. I feel “clean”.
Also, it is so good to be back in Atlanta. Both Dwight and I are blown away with how much has changed in the city where we both lived more than 10 years prior to moving to the British Virgin Islands. The city is blooming with great restaurants, cafes, galleries, and other creative outlets. In every corner there is a new place that was not there 4 years ago. Needless to say, it has been so much fun to explore these new spots while catching up with our old friends. To say the least, coming back feels good.
But the newest highlight of my life is the loft that we are currently living in. Located in the heart of downtown Atlanta, it used to be my husband’s bachelor pad. Though it is not ideal for a couple to live in full time, the living room area is the perfect space to use as a studio. Dwight was sweet enough to let me claim it as my very own food photography studio. Now I get to take photos in a big room with a large window and beautiful plastered walls. Therefore, as I get back into my usual cooking and photographing routine, you will see more of me in the photos.
Let’s talk about these donuts. I picked this recipe, because it is so easy to put together. You do not need a mixer. All you have to do is to mix the dry ingredients with the wet ingredients, scoop the batter into your donut pan, and bake them for 15 minutes. It is made with whole-wheat flour so it is tiny bit healthier. I think they were just fine by themselves to server with my morning coffee, but the chocolate glaze and salted peanuts took them to another level of deliciousness. Still, if you decide to eat them without the glaze, I bet a little cream cheese and jam wouldn’t make them taste too bad.
Finally, on my first try I spooned the batter into the donut molds, but then I read somewhere that it would be much easier to pipe the batter into the molds using a Ziploc bag or a pastry piping bag. I immediately tried the piping method and it was not only much cleaner to fill the molds, but also much easier and quicker.
Chocolate Glazed Whole Wheat Banana Bread Donuts
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast and Sweets
For the donuts:
- 1 3/4 cups whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 medium very ripe bananas
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 1/2 cup chopped lightly-salted peanuts, chopped
For the chocolate glaze:
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 3 tablespoons almond milk
- Preheat the oven to 350 F. Degrees. Spray a nonstick donut pan with vegetable cooking spray and set aside.
- In a mixing bowl, mix together the flour, baking powder, cinnamon, allspice, cloves, nutmeg, and salt.
- Using the back of a fork mash the bananas in a large bowl. Whisk in the milk, oil, egg, vanilla extract, and sugar.
- Fold the flour mixture into the wet mixture until everything is just combined.
- Spoon the mixture into a disposable pipe bag (a big Ziploc bag would work too), cut the bottom part of the bag, and fill each donut mold nearly to the top.
- Bake for 13-15 minutes or until donuts spring back when gently pressed. Turn the donuts onto a wire rack and let them cool.
- Meanwhile, make the glaze. Sift the powder sugar and cocoa powder into a bowl. Whisk in the almond milk.
- Dip each donut in the chocolate glaze and sprinkle them with chopped peanuts. Serve immediately.
- As long as they are kept in an airtight container, leftovers will still be good for the next day or two.
The donut recipe is adapted from Andie Mitchell’s new cookbook Eating in the Middle: A Mostly Wholesome Cookbook.