Chocolate Glazed Chocolate Banana Donuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 baked donuts
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Course
Breakfast
Chocolate Glazed Chocolate Banana Donuts
Description
This recipe uses a blend of all-purpose and whole wheat flours along with unsweetened cocoa powder for the donut base, giving a chocolate note with some whole grain texture. The mashed ripe banana contributes natural sweetness and moisture. Coconut oil adds fat for tenderness, while almond milk and vanilla support the batter's consistency and flavor.
The batter is spooned into a piping bag and piped into greased donut molds before baking at 350°F for about 11 to 13 minutes, until the donuts are firm yet springy. Cooling completely before glazing ensures the coating sets well.
The chocolate glaze is made by whisking cocoa powder, powdered sugar, salt, almond milk, and vanilla extract until smooth and glossy. This glaze is poured or dipped over the cooled donuts, giving a sweet chocolate finish. Sprinkles are optional for decoration. The result is a cake-like donut with a moist crumb, enhanced by the banana, and a balance of sweet and chocolate flavors.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup almond milk
- 1/4 cup banana ripe, pureed
- 4 tablespoons coconut oil melted (liquified
- 1 teaspoon vanilla extract pure
For the Chocolate Glaze:
- 1 cup powdered sugar
- 4 tablespoons cocoa powder unsweetened
- 1/4 teaspoon salt sea salt
- 4 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- Sprinkles optional
Instructions
- Preheat oven to 350 degrees (F). Spray a doughnut baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In a small bowl, whisk together almond milk, banana puree, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
- Place a large ziplock bag into a cup, then pour the batter into the bag. Snip one corner off the bag, then pipe the batter into the molds. Each doughnut mold should be about two-thirds full.
- Bake doughnuts for 11 to 13 minutes or until the donuts are firm and spring back slightly when touched. Remove from the oven.
- Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely (!!!) before glazing.
- To make the glaze - In a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 3 tablespoons of the almond milk and all of the vanilla extract. Whisk to combine. If the mixture is too thick, add another tablespoon of almond milk milk. The glaze should be thick but still pourable.
- Dip each cooled doughnut into the chocolate glaze. Let the excess glaze drip back into the bowl before returning to the wire rack and decorating with sprinkles.
- Allow the glazed donuts to rest a few moments for the frosting to harden slightly. Then, dig in!
User Reviews
Overall Rating
5
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