• Preheat oven to 350 degrees F and spray your doughnut pan with non-stick spray.
• In a mixer beat together butter and sugar until creamy.
• Add in the eggs, and bananas and continue to beat until mixed well.
• Slowly add in the dry ingredients to the mixer mixing until incorporated.
• Finally fold in the pecans.
• Fill each well of your doughnut pan 2/3 of the way full by spooning in the batter.
• Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
• Carefully remove from pan and cool.
• Stir glaze together in a small bowl by whisking together powdered sugar and 1 tbsp of milk. Add additional milk until at desired consistency. Drizzle over your doughnuts and sprinkle with additional chopped pecans if desired.

Gluten Free

• Use a gluten free flour mix.

Dairy Free

• Use a dairy free margarine and milk of your choice. I used almond milk.