Ingredients
2 C bananas
2 egg whites
1 C vegetable oil
1 tsp unpacked brown sugar
1 1/2 C flour
3/4 C whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp pumpkin pie spice
1 T sugar
2 T chopped pecans
Preheat oven to 425. Spray 2 cookie sheets... In food processor combine bananas (cubed), egg whites, oil and brown sugar; process until smooth. Add white and wheat flours, baking powder, baking soda and pumpkin pie spice; pulse until well blended. Let stand 5 minutes.
Scoop heaping tablespoonfuls of dough onto prepared cookie sheet. Using thin rubber spatula, smooth outside of dough into round doughnut shape with a depression in the middle.
If dough sticks to spatula spray with cooking spray. Repeat until all dough is used (makes 16 large or 32 small).
Sprinkle with granulated sugar and pecans. Bake until tops are golden. (6-10 minutes for small doughnuts, 8-12 minutes for large) Serve warm.
Note: Variations, 8oz canned pumpkin in place of bananas. Walnuts for pecans. Cinnamon and nutmeg in place of the pumpkin pie spice.
