The cake pop mold is no longer just for desserts. We modified our banana bread recipe & made our own baked version of a munchkin (donut hole)…it’s total make ahead ‘grab & go’ yum on the run! This is such a big hit at our home that we love having it in our personal catalog of breakfast recipes.
We serve it several ways;
1. Place the donut holes into a brown paper bag, sprinkle with confectioner’s sugar shake & serve.
2. Cut them in half and serve them with a slice of banana and peanut butter spread (see below).
3. Cut them in half and serve them with peanut butter & jelly in between.
4. Eat them plain!
Whatever way you like these, you can’t go wrong!
Banana Baked Donut Holes by Jodie Fitz
1 ¼ cups flour
¾ cups sugar
¼ cup water
¼ cup butter, softened
1 tablespoon molasses
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Non-stick cooking spray
Pre-heat the oven to 350 degrees. Coat a cake pop pan with non-stick cooking spray on both sides of the circular pan and coat each side with flour.
In a bowl, mix the banana, sugar, water, eggs, butter, molasses and vanilla extract together with an electric mixer. Add in all the dry ingredients and beat well. Fill one half of the cake pop pan with the mixture. Add on the second half of the pan as directed when making cake pops, and bake for 25 minutes.
Let the banana bread molds cool for at least 10 to 15 minutes before removing the top tray of the pan. Remove the banana bread molds completely and let them cool the rest of the way.
Jodie Fitz’s Peanut Butter Spread
½ cup whipped cream cheese
1 tablespoon smooth peanut butter
1 tablespoon honey
Let the cream cheese set to room temperature. Stir the cream cheese, peanut butter and honey together.Jodie Fitz