Playful yummy bakes for modern home bakers
Blackberry scones a go go! Friends if you’re anything like me and literally spy out bramble bushes ready to strike the minute the brambles ripen in the summer then this recipe is for you. I mean free food, need I say more, but we need …
Breakfast is my favourite meal by far, I think that’s got something to do with my impatience to get eating again from the night before. I admit, I don’t always have the time or headspace to make breakfast from scratch but whenever I do make …
Sometimes you just want something a little bit different for breakfast or a relaxingly laid back brunch, something that just says treat. These banana and cinnamon baked breakfast doughnuts with orange sugar do all this and more. Light and immensely satisfying, these pillowy vanilla and cinnamon scented doughnuts tick all the boxes, plus baking these make them a much healthier alternative to frying and a heck of a lot simpler to make, so all perfect bonus’ for breakfast. The banana, not only adding to your 5 a day, helps keep these goodies beautifully soft and the orange sugar helps brighten up all the flavours. Great served with fruit, a nice cuppa tea or coffee. Relax and enjoy.
I got the idea for flavoured sugar from Jamie Oliver. Visit his site for more of his recipe inspiration.
250g self rising flour
80g caster sugar
2 large eggs
¼ tsp salt
1tsp ground cinnamon
2 very ripe bananas (mashed)
2tsp baking powder
2 tbsp vegetable oil
2 tsp vanilla extract
150ml milk
Zest of 2 oranges
Approx 100g granulated sugar (for the topping)
Makes 12 baked doughnuts
Preheat the oven to 220°C (200°C in fan oven) Gas Mark 7.
Line the 2 doughnut tins with baking spray and leave to one side.
Weigh out the dry ingredients (flour, salt, baking powder and cinnamon) and sift into a large mixing bowl. Then add the caster sugar. Stir to combine then leave to one side.
Mash the bananas with a fork.
Measure the milk into a jug. Crack in the eggs and add the vanilla extract, oil and mashed banana into the liquids. Stir to combine.
Add the wet ingredients into the dry, gradually to avoid lumps. (Don’t worry too much if there are a few lumps, it’s a bit like making muffins, better not to overmix and have a light batter than to have a super smooth consistency and have heavy doughnuts.)
With a teaspoon, fill each mould ½ full (the mixture rises quite a bit).
Bake in the middle shelf of the oven for 7-8 minutes. (It honestly doesn’t take long at all – you just want the mixture to be springy to the touch and just coming away from the sides).
Leave to cool for 5/10 minutes and then using a knife gently go around the outside of each doughnut to loosen and take out of the tin. They should come out easily. Leave on a wire rack to cool.
While they are cooling you can make the orange sugar. Zest the oranges into a bowl and pour in the granulated sugar a little at a time. The consistency you are after is a dry sandy texture. You are essentially dehydrating the orange zest by combining it to the sugar, so add the sugar gradually so you can add more if needed until you get to the right consistency.
Serve the breakfast doughnuts with the orange sugar and some fresh fruit. Enjoy.
Best eaten on the day of baking but will keep in an airtight container for a few days after. You can freeze the doughnuts which will keep for a few months in the freezer. The orange sugar can be stored in an airtight container too and will keep for about a month.
Looking for more breakfast inspiration to start the day off right? Why not try my Cardamom and vanilla baked fruit or my Pumpkin spiced pancakes with orange maple syrup and toasted pecans. Love porridge I’ve got a lovely Mango, coconut and lime porridge – a touch of sunshine to start the day – full of sunshine flavours.
What are some of your favourite healthy and satisfying foods? Sometimes it feels like those words never sit happily together, so it is amazing when you find a healthy combo that you really enjoy eating. I love baked fruit; it’s great for a healthy breakfast …
Pumpkin spiced pancakes – I visited New York for the first-time last year and as a greedy person, one of the experiences I was most looking forward to was having a HUGE breakfast, particularly pancakes and smothering those pillowy-clouds with lashings of maple syrup. So, …
Porridge is one of my favourite go-to breakfasts and this mango coconut and lime porridge is a new favourite of mine. Warming, hearty and comforting on a chilly day. Stewed apples, cinnamon and banana all make for tasty toppings and the list goes on but I wanted to try something a little different. By swapping out my regular milk to light coconut milk I wanted to find flavours that would complement this, instead of simply using it as a substitute. This is where the mango and lime came in – flavours to brighten your morning. Satisfying and comforting but zingy and fresh at the same time. A good balance for the morning.
Mango puree is the best. It’s the complete essence of sunshine in liquid form, so vibrant and tasty, it really brings this breakfast to life.
This recipe is happily vegan, so inclusive too, who wouldn’t like that? (Honey is a contested ingredient for vegans though, so swap out for other sweeteners of choice if you prefer or leave out altogether.) It isn’t essential, it just satisfies those that have more of a sweet tooth, like me.
400ml (1 can) lighter coconut milk
130g porridge oats
150ml mango puree
1tbsp honey (optional)
Pinch salt
Juice 1 lime
Zest 1 lime, coconut shavings and mango chunks and a little extra mango puree to serve
Makes enough for 2-3 people
Weigh out the porridge oats and add them to a pan with a pinch of salt.
Zest the lime and put to one side.
In a jug, measure out the puree and then add the coconut milk, lime juice and honey and mix to combine.
Add the wet ingredients to the oats and turn on the heat.
Cook on a low/medium heat for about 10 minutes until the porridge has thickened and is bubbling. I usually let is bubble for a few minutes, to let everything thicken up nicely but it depends on how you like your porridge. (Its that goldilocks question after all). If it is a little thick, you might want to add a splash of water until you get the perfect consistency for you.
Spoon into bowls, add the lime zest, coconut shavings and mango chunks and enjoy. I also add a dash of mango puree to the top of each too for a bit of added flavour and colour.
It’s difficult and a bit fiddly to zest a juiced fruit (limes, lemons, oranges) so always zest first, juice later.
After more porridge ideas? Try my Strawberry and banana sunrise porridge or maybe something a bit different but still bursting with flavour, my Jam doughnut muffins
Love mango and want more recipe ideas? Try Nadiya Hussain’s mango and coconut cake. Delicious.
I know you shouldn’t play favourites but breakfast is my fav meal of the day and these cinnamon oat and banana pancakes are a great way to start the day. I’m the sort of person that is always hungry so I will often eagerly get …
Strawberries must be one of the most popular fruits around? So versatile, gorgeous and the perfect representation of a blissful summer’s day. This strawberry and banana porridge is a beautiful way of getting more of these gleaming beauties into your life, first thing in the …