Caramel Upside Down Banana Bread Donuts
Incredibly soft banana bread donuts are baked upside-down style with a luscious homemade caramel sauce.---just try to eat only one!
Servings 8 donuts
Ingredients
Donuts
- 1 large ripe banana, mashed
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup melted butter
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Caramel
- 1/4 cup butter
- 1/2 cup coconut sugar (or brown sugar)
- 1 tablespoon agave syrup
- 2 tablespoons half and half cream
- 1/4 teaspoon salt
Instructions
Donuts
- Preheat oven to 350F. Lightly grease the sides of two 6-cup donut pans. Set aside.
- In a large bowl, whisk mashed banana, sugar, butter, milk, egg, and vanilla until smooth. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Fold flour mixture into liquid until batter is just combined. Set aside.
Caramel
- In a medium saucepan over medium-high heat, melt butter then whisk in sugar, and agave. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add cream and salt and cook for 1 more minute.
- Remove caramel from heat and immediately spoon about a tablespoon into the bottom of prepared donut pan cavities. Spoon batter over caramel filling them each 3/4 to the top. Smooth tops.
- Bake donuts at 350F 15-20 minutes or until caramel is bubbly and donut springs back when lightly touched. Run a knife around sides of donuts and immediately invert donuts onto a cooling rack. Serve warm and enjoy!