Banana Doughnuts with Banana Frosting

These are phenomenal. And they made for a wonderful addition to Christmas brunch.

Banana Doughnuts with Banana Frosting
Courtesy of Everyday with Rachael Ray



1 1/4 cups flour (gluten-free, if desired), plus more for dusting)
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon, divided
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (4 bananas), divided
4 teaspoons pure vanilla extract, divided
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners’ sugar
1/4 teaspoon fresh lemon juice

Preheat the oven to 350°F. Grease 2 nonstick, 6-count doughnut pans. In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon. In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil. Stir the wet ingredients into the dry until just combined. Spoon the batter about three-quarters full into the prepared pans. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

Meanwhile, in a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice. Glaze the doughnuts with the frosting.