Last week the most recent stable build for Starbound, Upbeat Giraffe, came out. I’ve been patiently waiting for this big update since spring of last year. Of course the update officially dropped the week I was extremely busy with other things. Luckily I was able to get a lot of play in this past weekend. A few friends of mine and I were able to start exploring our galaxy and getting our characters to a high armor tier. Anytime someone would find seeds or food objects it would find a spot in my ship’s cargo. We are waiting on building a home base until we get a stable server up and running for our group. I can’t wait to build a super farm on one of those new barren planets. So much empty space will be amazing. One of the new additions to this update is the ship expansions. Currently, my ship is sitting at the tier six upgrade. I’m waiting on any serious floor planning for the ship until it is fully upgraded. I am a little sad that farming on the ship doesn’t work too well. It eats up too much room and some of the background elements prevent placement of vegetation.
With the new update, Chucklefish added a bunch of new cooking recipes. I was so excited to see the different recipes and to figure out how I could unlock them in game. In celebration of the release I decided to recreate the banana cream donut. One thing I noticed in the image of the picture was the donut had a hole so the result could not be a cream filled donut. I sat down and thought about how I’d get the banana and cream elements of the donut. The end result is a baked banana donut frosted with a brown butter frosting. This recipe is pretty easy and makes for some delicious breakfast donuts.
Required Equipment: bowls, donut baking pan, mixer (hand or stand), whisk, sauce pan
– 2 cups flour
– 2 tsp baking powder
– ¼ tsp salt
– ½ tsp cinnamon
– 4 tbsp butter
– ½ cup white sugar
– ¼ cup brown sugar
– 1 egg
– 1 tsp vanilla extract
– 1 cup ripe bananas, mashed
– ¼ cup milk
– ½ cup butter
– ¼ cup brown sugar
– ¼ cup heavy cream
– 1 ½ cup confectioners’ sugar
– 2 tsp vanilla
Preheat your oven to 350°F. In a small bowl mix the flour, baking powder, salt and cinnamon. In another bowl mix the butter, white sugar and brown sugar until smooth. Add the egg and vanilla extract to the sugar mixture.
Add the mashed banana to the sugar mixture. Once the banana is well incorporated, add half of the flour mixture. Add the milk, mix, and then the final batch of flour.
After that is all mixed, place the batter inside a plastic ziplock bag. This will make it much easier to fill the donut baking pan. Cut a small hole off one of the corners of the ziplock bag and fill the donut pan. Place the pan in the oven and bake for 10-15 minutes. Once cooked, place them on a cooling rack to fully cool off.
While the donuts are baking, take this time to start making the frosting. In a sauce pan, melt the butter over medium heat. Once melted add the brown sugar and cook until the butter has turned a nice brown, about 5-8 minutes.
Once the butter has browned, remove it from the heat and add the heavy cream and vanilla extract. Start whisking in the confectioners’ sugar, ½ cup at a time. As you add the sugar the frosting will begin to thicken up so feel free to add as much or as little as you would like.
Finally dip the cooled donuts in the frosting and then you have a completed banana cream donut!