It has been a good month since my daughter returned to the University of Michigan – go Blue! – and these Banana Heath Bar Donuts were her idea. Well, the slight variation was using Heath Bars instead of the toffee in the recipe we used. I love Heath Bars. Which is odd because I think it has a little bit of a nutty flavor and I do not like nuts. Since these are a toffee candy bar it was not a stretch to substitute as the toffee ingredient. Th fun though, it is broken up and thrown into the batter and then broken up again and topped. Yum.
- 1 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/4 cup + 2 tablespoons sugar
- 1 egg, room temperature
- 1/2 cup mashed ripe banana
- 1/4 cup + 2 tablespoons buttermilk
- 1-1/2 tsp. vanilla extract
- 1/4 cup toffee pieces
- 1 14-oz. can of sweetened condensed milk
- Preheat oven to 400 F.
- Sift together the dry ingredients in a medium bowl. Set aside.
- In a small bowl, whisk together the sugar, egg, banana, buttermilk, and vanilla.
- Add the wet ingredients into the dry and stir until just combined.
- Break up the Heath Bars in a freezer bag. Fold into the mixture.
- Fill the pan about three-quarters full in each mold with the batter.
- Bake for 11 - 12 minutes (make sure a toothpick comes out clean).
- Allow the donuts to cool completely before icing.
- Empty contents of can in a microwave safe dish and loosely cover with plastic wrap.
- Cook it on medium in two minute increments stirring between each increment
- It will take 10 - 15 minutes to turn to caramel
- Drop the donuts into the Dulce de Leche
- Sprinkle on the Heath Bar crumble
- Let cool
- Serve and enjoy!
Heath Bar added to mixed ingredients.
Donut Dough added to donut pan.
Donuts after baking.
The donuts were topped with a Dulce de Leche (caramel sauce) and topped with more crushed Heath Bars.