Butter Rum Banana Donuts

Medically reviewed by Christiana George Updated Date: December 18, 2022

Well, I survived my 41st birthday without incident. I am looking forward to another great year in my forties. The grey hairs keep increasing in numbers, but I am managing on keeping the wrinkles away for now. I feel great and am healthier than I have been in a long time, so that’s always a positive. I thought I’d celebrate with some donuts. I know they are not completely healthy, but these Mini Butter Rum Banana Donuts are worth a celebration.

These donuts were actually going to be muffins. I am always making my family muffins as snacks, so I wanted to change things up a bit. I was curious to see if my muffin recipe would work in my Babycakes Donut Maker. This recipe is based off my Strawberry Coconut Banana Muffins.

I used the Butter Rum flavor of LorAnn Oils to add flavor. The same one I used for my Spiced Butternut Squash Cupcakes. A little goes a long way with these oils. They are more concentrated than extracts.

The recipe is pretty simple, I didn’t even use my stand mixer. I just used my hand mixer, then poured the mixture into my Tovolo Pancake Pen. I highly recommend using a pancake pen to fill up the donuts wells. It’s faster and less messy.

The texture of these mini baked donuts was moist and fluffy. The sweetness of the banana smoothed out the Butter Rum flavor and made it more buttery, a great match of flavors. I even added a little Butter Rum to the glaze and it was not overpowering. My daughter loved them. You can add chopped pecans to the top or sprinkles, or both. I found these Wilton Spring Chick Mix at Walmart. They were too cute to resist. Whichever way you top them, these Mini Butter Rum Banana Donuts are a win.

Butter Rum Banana Donuts

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 3-4 minutes

Keywords: bake dessert snack healthy banana butter rum coconut oil Easter donuts muffins American spring

Ingredients (24 mini donuts)

For the donuts

2/3 cups light brown sugar
1 2/3 cups all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil
2 eggs, room temperature
1/4 LorAnn Oils, Butter Rum flavor
2 medium bananas, mashed

For the glaze

1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vegetable shortening
1-2 drops LorAnn Oils, Butter Rum flavor

Optional toppings

chopped pecans
sprinkles

Instructions

For the donuts

Preheat your Babycakes Donut Maker.

In a medium bowl, combine the sugar, flour, spices, baking soda, and salt.

Place solid coconut oil in a microwave safe bowl and microwave for about 20-30 seconds until melted.

In large bowl (preferably one that has a spout), whisk together the oil, eggs, and butter rum flavoring with a hand mixer.

Add the mashed bananas to the egg mixture and mix well.

Add the flour mixture a little at a time, mixing on low speed. Scrape down the side of the bowl as needed.

Fill a pancake pen, piping bag or a Ziplock bag (with tip cut off), with the batter and fill each donut reservoir of your donut maker with about 2 tbsp of batter.

Bake for about 3-4 minutes (I just used the timer on the donut machine) or until toothpick inserted in center of donut comes out clean.

Repeat until all batter is used.

Place hot donuts on cooling rack with a wax paper underneath for when you are ready to glaze.

For the glaze

In a small bowl whisk together powdered sugar, milk, vegetable shortening, and butter rum flavoring until smooth. (How much milk you use will determine how thick your glaze is. I used 3 tablespoons.)

Dip the tops of each cooled off donut in the mixture ,then place back on the cooling rack until the glaze is dry.

Optional Toppings

If you are adding sprinkles or pecans, add them before the glaze fully dries.

Notes

If you are using a mini donut pan, bake your donuts in the oven at 425ºF for 3-4 minutes or until toothpick inserted in middle of donut comes out clean.

If you want to make these as muffins, bake at 375°F for 15 minutes or until toothpick inserted in middle of muffin comes out clean. You will have about 15 regular sized muffins.

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Pistachio Ice Cream, Or to What Depths I Would Stoop

Dessert

Christiana George

Updated Date:
June 8, 2023

In a past life, and by that I mean at my last job, I worked with a woman, let’s call her Ann, who would make, on a person’s birthday, his or her very favorite dessert in the world.

My favorite dessert in the world is not pistachio ice cream. My co-worker’s, however, was. Let’s call him Peter for convenience sake. Peter is how I became introduced to the world of homemade ice cream.

On Peter’s birthday, Ann brought a huge tupperware container of pistachio ice cream into the office along with homemade chocolate sauce. They were unimaginably wonderful, the ice cream especially, and a whole other dimension of how amazing food can be was revealed to me. I liked the stuff even more than Peter, so much so that for about a month after the day he was initiated into his 27th year (and I was initiated to homemade ice cream), I would sneak into the office kitchen late in the afternoon and serve myself a small bowl of the leftovers that Ann had conveniently forgotten in the freezer because she was on to me.

Once, she walked in on me in the middle of this devious act, and informed me that the chocolate sauce was sitting in the upper shelf of the fridge and I could help myself to it if I pleased. She then proceeded to heat it up in the microwave and ladle it onto my ice cream and after that day, I unabashedly claimed what was mine: (by then) freezer-burned pistachio ice cream.

All of this is of course to say that I never did get that ice cream out of my mind. The taste has haunted me for ages, but due to not having access to an ice cream machine (or a kitchen even. I quit my job shortly after and spent the next half year traveling), pistachio ice cream has been out of reach.

So how did my attempt to replicate Ann’s mind-blowing ice cream hold up? It was… a SUCCESS. The pistachio flavor is strong, but it’s tempered by the cream so that the combination is sensual, not too sweet. My ‘buds are fondled ever so smoothly—”hey baby,” the ice cream goes as it melts in my mouth. I also love its color, soft brown with the barest touch of green, and its texture, which is ever so speckled with pistachio dust. (Of course, that’s completely up to the maker—if you like your ice cream chunky, go for it. I’ve always been a smooth peanut butter kind of girl.) In short, this is the best homemade ice cream I’ve ever made.

PISTACHIO ICE CREAM

Adapted from Bon Appetit
Makes 3-1/2 cups

Ingredients:

1 cup unsalted, shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 tsp vanilla extract
pinch of salt
4 large egg yolks
1 cup heavy whipping cream
Optional: 1/2 cup roughly chopped pistachios

Directions:

Finely grind pistachios in a food processor with 1/4 cup sugar (but not too finely unless you want a lot of granules in your ice cream). Combine this mix and the milk in a large heavy saucepan and bring to a boil. Remove from heat and mix in vanilla extract and salt.

Whisk egg yolks and remaining half cup of sugar in a medium bowl. Gradually whisk in about 3/4 cup of the hot milk mixture. (the point of this is that you want to slowly heat the egg mixture to the same temperature as the milk mixture so that the eggs don’t cook when you add them fully to the milk mixture.) Stir the now warm egg mixture into the saucepan, turn the heat back on to low and add the heavy whipping cream. Continue cooking, stirring constantly, until the custard thickens (a path should be left behind when you draw your finger across the back of the spoon). Don’t let it boil.

Strain the custard through a sieve (and save the ground pistachios! They make a great topping for anything breakfast-y like yogurt or pancakes). Chill overnight if possible, but at least 2 hours.

Pour the custard into your ice cream machine. If you wish, add the chopped pistachios into the machine in the last 5 minutes of churning. Freeze it further in a container in your freezer until it’s at the consistency you like.