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.
Soft and cakey banana bread donuts topped with a decadent dark chocolate glaze.
Banana Bread Donuts
- 1/4 cup + 2 Tablespoons granulated 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 pure vanilla extract
- 1 Tablespoon vanilla 0% Greek yogurt (or any vanilla or plain yogurt)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup + 1 Tablespoon whole wheat flour or all-purpose flour (spoon & leveled)
Dark Chocolate Glaze
- 1/4 cup semi-sweet or dark chocolate chips
- 1 teaspoon light corn syrup
- 1 Tablespoon unsalted butter
- 1 teaspoon water
- optional: chocolate sprinkles
- Preheat oven to 350°F (177°C). 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.
- Sugar Free: Make sure you are using Splenda No Calorie Sweetener Granulated.
- Larger Batch: 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.
Keywords: banana bread donuts, chocolate glazed banana donuts