Lightly sweetened baked banana donuts are made using just one ripe banana and topped with a smooth dark chocolate glaze. No mixer needed for these easy healthier donuts that use up the last brown banana on the counter! Recipe makes 8 donuts.
1ripebanana, mashed(to equal about 1/2 cup mashed banana)
1/4cup (56g)unsalted butter, melted
1/3cup (66g)brown sugar, packed
1largeegg
2Tablespoons (40g)plain Greek yogurt
1/2teaspoonvanilla
1cup (125g)all-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspooncinnamon
Pinchnutmeg
1/4teaspoonsalt
For the Dark Chocolate Glaze:
1/2cup (3 oz; 85g)chopped dark chocolate(or chocolate chips)
2Tablespoonsheavy cream(or half and half, or coconut cream)
1Tablespoon (14g)unsalted butter
1/2teaspoonvanilla extract
1/4teaspoonespresso powder(optional)
Pinchsalt
Instructions
For the Baked Banana Donuts:
Preheat the oven to 350 degrees F. Grease two 6-cavity donut pans (or one, you'll just have to re-use it for the last couple donuts). I use a pastry brush to easily grease my donut pans with a bit of melted butter.
In a large bowl, mash the banana and then whisk in melted butter, brown sugar, egg, Greek yogurt, and vanilla until well-combined.
In a separate medium bowl, whisk together dry ingredients - flour, baking soda, baking powder, cinnamon, nutmeg, salt.
Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour. Do not over mix - if you do, the donuts will be tough, and no one wants that.
Spoon the batter into the donut cavities, or pipe them in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about 2/3 of the way full, or else your donuts won't have holes in the middle! The recipe yields 8 donuts, so if you only have one donut pan, you'll have to bake the first 6 and then the other 2 afterwards.
Bake for 9-10 minutes, until risen and browned on the edges. Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet. Bake the remaining two donuts now if you only have one pan.
For the Dark Chocolate Glaze:
While the donuts are baking, make the glaze. Place chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 30-second increments, stirring in between, until the chocolate melts. Whisk it all together and then whisk in the vanilla, espresso powder (if using), and salt, until a smooth and glossy glaze forms.
One by one, dip the bottom side of the cooled donuts into the glaze, then twist your wrist to flip them over without losing any glaze. Top with sprinkles or chopped nuts if desired!
Notes
Donuts are best eaten the same day, although they will keep for up to two days, covered tightly and stored at room temperature.