A few years ago, a friend of mine told me about a cookbook that was written by Jerry Seinfeld’s wife, Jessica Seinfeld. It was about making dishes with healthy ingredients “snuck” into them. It’s pretty popular – have you heard of it? “Deceptively Delicious” is the title – it’s wonderful! I have made several of the recipes in the book and they have never failed me!
A couple of weeks ago I found the recipe for doughnuts that called for pumpkin and sweet potato. I didn’t have any pumpkin, so decided to use a couple of my browned bananas that I store in the freezer. To my boys, I said these were “banana bread doughnuts” and they loved them!
Adapted from Deceptively Delicious by Jessica Seinfeld
½ cup firmly packed dark brown sugar
2 very ripe bananas, mashed
½ cup sweet potato puree
½ cup 1% milk
1 large egg white
1 tablespoon margarine, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ cup confectioners’ sugar
Preheat the oven to 350 degrees. Coat a doughnut mold with cooking spray.
In a large bowl, beat together the sugar, bananas, sweet potato puree, milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, and cinnamon. Mix until completely incorporated.
Using a spoon, fill the doughnut mold with the batter. Bake until the tops are lightly brown and a toothpick comes out clean when inserted, 20 to 25 minutes. Turn the doughnuts out onto a wire rack to cool. When cool, dust with confectioners’ sugar.