These baked Ribena glazed doughnuts are the perfect weekend (and weekday) treat.
3 - 5 (depending on glassware)
Add the bananas, butter, honey, vanilla and egg to a bowl or free standing mixer, whisk until as smooth as possible.
Add the baking powder and flour and whisk again until combined. Pre heat the oven to 180C Fan and grease a doughnut tray (or use a muffin pan for no hole doughnuts).
Then add the mixture to a piping bag if you have one (it makes it easier to fill the compartments) pipe into the tray and cook for 10-12 minutes until golden.
Allow to cool completely. Add the Ribena to the icing sugar and stir until you have a lovely pink colour. Dip the cooled doughnuts into the glaze. Turn over and place on a plate or rack to allow the icing to set. Repeat until all are done. Enjoy!