Baked Banana Doughnuts with Browned Butter Rum Glaze are a perfect combination for your morning cup of coffee! Light baked doughnuts with a slightly indulgent glaze, makes you feel like you’re totally cheating on your diet!
I first saw coconut sugar on my friend Katrina’s blog, Baking with Boys. Katrina has been going through some lifestyle changes with her eating to benefit her health and I have to commend her for doing such a great job. It really peaked my interest when I read she used coconut sugar in some of her recipes but I didn’t try to find it until I read on Meal Planning Maven that it was a sugar lower on the glycemic index that I decided I had better find it and give it a try.
Baby steps my friends. I’m going in baby steps. Coconut sugar is the only item in this recipe that has that benefit. So in no way, is this recipe considered the nutritionally sound for a diabetic. I’m not making any claims as such. I am not a nutritionist. I’m just doing what I can to make things gradually better in this house.
You can do as I did and try this with coconut sugar or just use regular granulated sugar. You could even try brown sugar if you like the caramel effect. The doughnuts themselves without the glaze are only slightly sweet and are fine that way too.
I had a hankering for some browned butter rum glazing though so I did a naughty thing and used confectioner’s sugar, butter and rum to make my glaze. I have to find a way to make a glazing that will be lower on the glycemic index also. I’m sure there is and I will find it!
Baked Banana Doughnuts with Browned Butter Rum Glaze
Author: Grumpy’s Honeybunch
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup coconut sugar
1 egg, room temperature
1 very ripe banana, mashed
1/4 cup plus 2 tablespoons soured milk
1 teaspoon coconut extract
For the Glaze:
1 cup confectioners sugar
2 tablespoons butter
2 tablespoons dark rum
Preheat oven to 350 degrees. Lightly spray non-stick 6 count doughnut baking pan with cooking spray.
Whisk together dry ingredients and set aside. In a small bowl, mash together the banana, sugar, soured milk, egg, and coconut extract.
Stir the wet ingredients into the dry until just combined.
Fill pan three quarters of the way full in each well. Bake for 12 minutes or until golden and doughnut bounces back when slightly pressed.
Let cool on cooling rack for 5 minutes. Remove from pan and let cool completely before frosting.
To make the glaze, melt butter on stove top over low heat. Continue to cook (watch this carefully or it will burn) until butter just begins to form brown specks. Remove from heat.
Add 1/2 cup of powdered sugar to the butter. Stir, mixture will be dry and crumbly. Add rum, 1 tablespoon at a time. Add remaining sugar until it becomes of easily spreading and/or dipping consistency – whatever your preference.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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