Baked Banana Bread Donuts with Dark Chocolate Glaze.
I have a confession. I bought a donut pan 3 weeks ago and I waited THIS LONG to break it in. Surely, I must be crazy.
You see, I’ve always been a jelly donut person. Sweet powdery sugar, warm fluffy dough, luscious fruity jam. But after baking up my first batch of (healthy!) donuts using my new donut pan, I may be seriously reconsidering that.
I admit that I was a little hesitant to buy a donut pan because I always had the notion that baking donuts was complicated. Much to my surprise, baking up donuts is SO EASY. Much easier than you would ever imagine. The donut pan I bought was less than $10 at Target. They can also be found online.
These donuts are fantastic. Baked moist banana bread. Rich, smooth dark chocolate. And sprinkles. Ohhh the sprinkles. They just make everything better!
And did I mention? These are healthy. The donuts are whole wheat and obtain most of their moist texture from mashed bananas instead of butter. There is a touch of oil, but not much. And you can make the donuts sugar free if you use Splenda.
How something this insanely guilty tasting can actually be healthy is beyond me. They are so soft and cake like, yet much healthier than your traditional donut.
Baked Banana Bread Donuts with Dark Chocolate Glaze
Yield: 8-9 donuts
Banana Bread Donuts
- 1/4 cup + 2 Tablespoons sugar
- 3 Tablespoons canola oil (or melted coconut oil)
- 1 large egg
- 1/2 cup mashed ripe banana (1 very small banana)
- 1/2 teaspoon vanilla extract
- 1 Tablespoon Chobani Vanilla 0% greek yogurt (or any vanilla or plain yogurt)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup + 1 Tablespoon whole wheat flour (or all-purpose flour)
Dark Chocolate Glaze
- 1/4 cup dark chocolate chips (or semi-sweet)
- 1 tsp light corn syrup
- 1 Tbsp unsalted butter
- 1 tsp water
- chocolate sprinkles (optional)
Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Whisk together the egg and sugar for about 4 minutes until light in color. Stir in the banana, oil, vanilla and yogurt.
In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix).
Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared donut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes (donuts should be fluffy and should spring back when touched - mine took exactly 10 minutes). Allow to cool slightly before removing from pan, about 5 minutes.
While the donuts are baking or cooling, melt the chocolate chips, corn syrup, butter, and water together in a small bowl in the microwave (about 30 seconds). When the donuts have cooled for 5 minutes, dip the tops into the chocolate glaze and sprinkle with chocolate sprinkles. Allow to cool on a cooling rack.
*Confused about which Splenda to use if you make these sugar free? Make sure you are using Splenda No Calorie Sweetener Granulated.
*Donuts are best served fresh the same day. This recipe only yields 8-9 donuts, so feel free to double or triple if making for a group.
Recipe source: Top with Cinnamon
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
PS: here are some more healthier treats to enjoy 😉
Strawberry Banana Muffins (fat free, 90 calories each)
56 Responses to “Baked Banana Bread Donuts with Dark Chocolate Glaze.”
Pingback: mini (no yeast) cinnamon buns.
Pingback: dark chocolate raspberry banana bread.