Every Wednesday I teach a tutorial class for Macroeconomics for a group of first year master students.
I'm not reeeeeallllly the best teacher. I get pretty flustered and make lots of mistakes... and then I try to make it up to them by being super nice with the tests and corrections. And I smile. A lot.
It balances out... right?
Well, after every class I need to unwind... because these things really wind me up!
Normally I take a walk through the St. Germain area in Paris (for I teach nearby), and then... as we typically always need more coffee... I stop off at one of the Nespresso stores to get my caffeine fix for the week.
Walking around Paris always makes me happy (when it's sunny at least), but... as you may know by now, baking also makes me happy! After buying some coffee, I dreamed happy thoughts about banana bread. And then, well, why not put coffee in the banana bread? And then... banana bread could totally work in a doughnut format, amiright?
If only teaching were as simple as baking banana bread doughnuts.
I tweaked my favourite banana bread to make some espresso baked banana doughnuts. And then I smothered them in a chocolate and espresso glaze. They're really simple and totally delicious.
I promise, if these don't eliminate the stress in your life, nothing will!
Espresso baked banana doughnuts - What you need:
- 1/2 cup packed brown sugar
- 1/4 cup golden cane sugar (you can substitute granulated sugar or maple syrup if you please)
- 1/2 cup vegetable oil
- 3 ripe bananas, mashed
- 1/4 cup freshly brewed espresso or coffee
- 1 teaspoon apple cider vinegar
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Espresso baked banana doughnuts - What you do:
Preheat the oven to 180 degrees celsius (350F).
Grease a doughnut pan (margarine, coconut oil, butter, etc.).
In a large bowl beat together the sugars, vegetable oil, bananas, coffee, and vinegar. (= wet ingredients.)
In a medium bowl, stir together the flour, baking soda, cinnamon, and salt. (= dry ingredients.)
Add the dry ingredients to the wet ingredients and stir until combined.
Stir in the walnuts.
Spoon the banana doughnut batter into the prepared doughnut moulds.
Bake for 12 minutes, or until an inserted toothpick comes out clean.
Allow the doughnuts to cool while you make the glaze.
This makes 12 doughnuts!
Chocolate espresso glaze - What you need:
- 1 cup confectioner's sugar
- 1 tablespoon cocoa powder
- 3-4 tablespoons cooled espresso or coffee
Chocolate espresso glaze - What you do:
Stir the ingredients together until smooth. If the glaze seems too thin, add some more confectioner's sugar. If the glaze seems too thick, add a touch more coffee. I started with 2 tablespoons, and then added another one to get the consistency that I preferred.
One doughnut didn't make it out alive :0!
At first I thought that I dipped the doughnuts on the wrong side... and then I remembered that there is NO WRONG SIDE of a doughnut. Some of the doughnut glaze is just a tad more textured!
AND - if you didn't notice, these doughnuts are totally vegan :D!
Baking soundtrack - Tunes to inspire your inner baker:
This is a cool funky disco rock tune. I love it!