- Servings : 12
- Preparation : 15 minutes
- Cook time : 15 minutes
- Calories : 200 cal
- Carbohydrate : 25 g
- Fiber : 1 g
- Protein : 3 g
Ingrédients secs :
- 310 ml (1 ¼ cup) flour
- 5 ml (1 tsp) baking soda
- 3 ml (1/2 tsp) salt
Ingrédients liquides :
- 125 ml (1/2 cup) soft butter
- 125 ml (1/2 cup) sugar
- 1 egg
- 5 ml (1 tsp) d vanilla essence
- 2 frozen bananas, thawed, drained and mashed
- 125 ml (1/2 cup) sour cream, light
- 125 ml (1/2 cup) frozen mango, thawed and cut into small cubes
- Vanilla Greek yogurt, 2% m.f. to taste
1 - Preheat the hot air fryer to 160-165°C (320-325°F).
2 - Spray a donut pan with fat. Set aside.
3 - In a bowl, combine all the dry ingredients. Set aside.
4 - In another bowl, using an electric mixer, cream the butter and sugar for 1 to 2 minutes.
5 - Add l egg and vanilla essence. Mix until incorporated.
6 - Add the mashed bananas. Mix lightly.
7 - Add half the dry ingredients and half the sour cream. Mix .
8 - Add the rest of the dry ingredients, sour cream and the mango cubes. Mix lightly.
9 - Place in an airtight bag. Seal. Cut off one corner of the bag.
10 - Fill the donut molds ¾ full.
11 - Put in the air fryer and cook for 12 to 15 minutes (or until the donuts are cooked).
12 - Take out of the hot air fryer. Leave to temper before unmolding. (Repeat the operation with the rest of the dough if the mold is 6 donuts s).
13 - Serve and brush vanilla Greek yogurt on top as a frosting. ot