2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
2/3 cup golden brown sugar, packed
3 tablespoons canola or safflower oil
2 large eggs
1 1/4 cups banana puree
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup finely chopped toasted pecans
For the Glaze
2 cups confectioner's sugar
2-3 tablespoons coconut milk (or whole milk)
1/2 teaspoon coconut extract
Toasted shredded coconut, sprinkles, additional confectioner's sugar (optional)
Preheat the oven to 350F degrees. Spray a doughnut pan with nonstick baking spray. In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar with the oil and the eggs at medium speed for 2 minutes. Mix in the banana puree, the buttermilk, and the vanilla.
With the mixer on low speed, add the dry ingredients, mixing until incorporated. Mix in the pecans.
Transfer the batter to a large zip-top bag, and cut off one corner. Pipe the dough into the doughnut pan, filling each mold about halfway full. Bake for 8-10 minutes, until the doughnuts spring back when lightly touched. Carefully remove the doughnuts from the pan and allow them to cool on wire racks.
Prepare the glaze: In a medium bowl, whisk together the confectioner's sugar, coconut milk (or milk), and extract until smooth. You can add a bit more of the extract if the flavor is not "coconutty" enough for you.
Dip the cooled doughnuts in the glaze and decorate with toasted coconut, sprinkles, or your topping of choice!