Baked Banana Bread Donuts with Dark Chocolate Glaze

Ingredients:

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)

Directions:

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Sally's Notes: 

*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

Recipe Notes:

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