If y’all insist….
(Nut allergy warning) (Preheat your oven to 350 degrees) (This is for a double of the recipe) In an appropriate mixing bowl, I take two bags of ordinary
Chiquita Banana bread mix, two
eggs from our own hens, 2/3rds cup of
water, four way over ripe
bananas (due to putting my baking off a few days), but six if you have that many, and if you like the extra banana flavor, then mix in an your choice amount of
walnuts!
(Our oven gets really hot) Once you have all your ingredients in the bowl, mix the batter until there is little to no sign of powder. With a regular tablespoon (what you eat with) pour the batter into the donut tray, but don’t let the batter cover the middle piece. Let your soon to be banana donuts bake for 25 minutes, checking them often.
Before your 25 minutes is up, and if the donuts look touchable, take a chopstick if you have one, and gently stick it into the donut. If the chopstick comes out clean, they are either done or almost there.
(An alternate way is to gently but firmly press the donut on the top, and if it bounces back, much like a sponge, you are good to go.)
Once you have taken your donuts out of the oven, (using proper caution and preferably oven mits or a good towel in each hand), place the tray on a heat safe surface. while they’re hot, use a
butter knife and rub butter on the top of the donuts and then let them continue to cool.
And voilà, you have Banana donuts!
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