Baked Banana Donuts with Dark Chocolate Glaze
Lightly sweet baked banana donuts are topped with a smooth dark chocolate glaze for a fabulous breakfast.
Servings 8 donuts
Ingredients
For the Baked Banana Donuts:
- 1 medium-sized ripe banana, mashed (to equal about 1/2 cup)
- 1/3 cup brown sugar
- 1 large egg
- 2 tablespoons Greek yogurt
- 1/2 teaspoon vanilla
- 1/4 cup melted butter or coconut oil
- 1 cup white whole wheat flour (or all-purpose)
- 1/2 teaspoon cinnamon
- Pinch nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
For the Dark Chocolate Glaze:
- 1/2 cup chopped chocolate (or chocolate chips)
- 1 tablespoon coconut oil
- 2 tablespoons heavy cream
- Pinch salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon espresso powder (optional)
Instructions
For the Baked Banana Donuts:
- Preheat the oven to 350 degrees F. Grease two 6-cup donut pans (or one, you'll just have to re-use it for the last couple donuts).
- In a large bowl, whisk together mashed banana, brown sugar, egg, Greek yogurt, and vanilla until well-combined. Slowly pour in melted butter or coconut oil and whisk until fully combined.
- In a separate medium bowl, whisk together dry ingredients - flour, cinnamon, nutmeg, salt, baking soda and baking powder.
- 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 if you only have one pan.
For the Glaze:
- While the donuts are baking, make the glaze. Place chocolate, coconut oil, heavy cream, and salt 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 and espresso powder, if using, until a smooth and glossy glaze forms.
- One by one, dip cooled donuts (you should be able to handle them easily), smooth side down, into the glaze. Top with sprinkles 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.