3 heaped tablespoons (120g) of unsweetened plain/greek yoghurt.
yellow sprinkles and cinnamon (optional decoration)
2Preheat oven at 180 degrees and spray a silicone doughnut tray to avoid sticking.
3Combine the banana bread mix, baking powder in a small bowl and in another small bowl combine the mashed banana, melted butter, egg and milk.
4Add the wet mix to the dry mix, and combine well.
5Use a teaspoon and spoon the mixture evenly into the doughnut tray (approx 4 teaspoons per doughnut) and place in the oven for 15 minutes.
6Once baked, allow the doughnuts to cool in the tray for a few minutes, then remove from tray and place the doughnuts on a cooling rack. Doughnuts must be completely cool before icing, otherwise, the icing will melt and soak in.
Yoghurt glaze method
1Simply whisk the icing mix and the yoghurt together in small bowl until smooth.
2Using a knife, dip into the yoghurt glaze and coat the blade, then drizzle the glaze over the cooled doughnuts.