Baked Banana Doughnuts

From: Cookin' Swimmer

On Jul 7, 2009

So, so good. I absolutely love these and will definitely be making these again. Instead of brown sugar I used the Splenda brown sugar substitute. My mom is diabetic, but she will be able to eat these! So healthy too. Nobody would guess how low calorie these are. Great with tea...made me feel like an English lady. Recipes like these make me want to become a cook when I grow up. Chemistry....psh.

From: Mamascookin

On Feb 27, 2009

Definitely not a doughnut but very tasty, these are a cross between banana bread and an old fashion doughnut. I ran out of all-purpose flour so I substituted the rest with whole grain, used splenda brown sugar mix & followed the rest of the recipe as stated. The dough seemed a bit thick which was hard to get into my piping bag other than that they baked up into perfect "bagel/doughnut" shapes. My 7 year old says "yummy!"

From: Debbb

On Sep 25, 2004

These are a delicious low-fat snack! The texture is great - and, I even left out the oil to save even more calories. I used my mini-doughnut baking pans so they looked really neat, too.

From: AMC

On Oct 2, 2008

Well, my craving for doughnuts certainly isn't satisfied after trying this recipe, but I thought it tasted really good anyway! I used 1/2 c egg substitute, 3 (really ripe) bananas, and Splenda/Sugar Baking mix (brown and white) for the sugars. Next time I'll try it with applesauce in place of the oil.