So yes…we’ve been a bit MIA these past few weeks. We’ve been busy dusting off all the confetti (no, really…my sister and I both legit sent each other one of those “Send A Cake” packages and it shot out confetti like a confetti canon not only into our faces, but all over our floors. 😂 So, in other words…we’ve been a bit busy celebrating and of course eating all the things labeled cookies, cake and donuts. If you didn’t eat sugar for breakfast, lunch and dinner was it even your birthday? 😎
Jump to RecipeAnyways, as we slowly re-enter into society, we wanted to share one of our *new* incredibly delicious baked treats. If you have been following us, you know I have a deep obsession with bananas (IYKYK). Feel free to read my love letter to bananas in one of our previous posts (Banana Bread post here). In the meantime, this post is another ode to those beautiful ripe bananas.
Today we are sharing what has become one of our top ten treats of 2021. That’s hard to do, as we have had several qualify for this list. Please give a round of applause for our new baby…Banana Bread Donuts, y’all! They. Are. So. Good! 🤤
Just like our other banana bread recipes (see below if you want to dabble in those later) these come together super quick, and require little to no effort to make. The dark chocolate glaze is optional (but, is it though?) and with or without it, these baked donuts are truly what dreams are made of. Also, spoiler alert, they are actually healthy — we are talking gluten, dairy and refined sugar free! Plus, they are paleo friendly if you are into that sort of thing. You’re so welcome!
We hope you are still celebrating our birthday month along with us, and we highly encourage you to “indulge” in our new addition to the snack “hall of fame”. Don’t forget though…. Banana Bread Donuts (and all things banana bread) can be enjoyed as breakfast, lunch, dinner, dessert, snacks, late night treats…you get the point.
Go one babes….let’s bake some donuts! 🍩
Other Banana Bread recipe favorites…
Flourless Chocolate Banana Bread
Skinny Whole Wheat Banana Bread (2 Ways)
Skinny Chocolate Banana Muffins
Banana Oat Peanut Butter Muffins
Skinny Banana Chocolate Protein Muffins
What You Need
3 ripe bananas
2 large eggs
1/4 cup creamy peanut butter (or nut butter of your choice)
1/2 cup coconut flour (or almond flour)
1 tsp baking powder
1/2 tsp sea salt
1 tsp pure vanilla extract
1/2 cup mini dark chocolate chips*
1 cup dark chocolate chips*
*To make these sugar and gluten free, we used Enjoy Life brand chocolate chips. If this isn’t a priority, feel free to indulge with any chocolate chip of your choice.
Step by Step
- Preheat your oven to 350 degree F.
- Grease your Donut Baking Pans with nonstick spray. We love Baker’s Joy or PAM Nonstick Baking Spray. Set aside.
- In a small bowl combine your coconut flour, baking powder, and salt. Combine and set aside.
- In a large bowl mash your bananas, then add in your eggs, vanilla extract and nut butter. Combine until smooth.
- Next, combine your dry ingredients with the wet ingredients in the large bowl. Mix until combined.
- Lastly, fold in your mini chocolate chips until combined.
- Spoon batter into each donut mold cavity about 2/3 of the way. Pro Tip: We used a piping bag to easily pipe the batter into each cavity.
- Bake for 12 minutes until edges are golden brown. Remove from oven and let cool for at least 10-15 minutes before turning them out and placing on a cooling rack for another 10-15 minutes.
- Lastly, melt your dark chocolate chips in the microwave. Dip each donut carefully into your dark chocolate and place each onto a cooling rack to set.
- Enjoy!
NOTE: Store in an airtight container (we love these from Rubbermaid) in the refrigerator for up to 5-7 days.
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Banana Bread Donuts
Equipment
- 6-Cavity Donut Baking Pan
- Nonstick Baking Spray
- Cooling Rack
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1/4 cup creamy peanut butter or nut butter of your choice
- 1/2 cup coconut flour or almond flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 cup mini dark chocolate chips*
- 1 cup dark chocolate chips*
Instructions
- Preheat your oven to 350 degree F.
- Grease your Donut Baking Pans with nonstick spray. We love Baker’s Joy or PAM Nonstick Baking Spray. Set aside.
- In a small bowl combine your coconut flour, baking powder, and salt. Combine and set aside.
- In a large bowl mash your bananas, then add in your eggs, vanilla extract and nut butter. Combine until smooth.
- Next, combine your dry ingredients with the wet ingredients in the large bowl. Mix until combined.
- Lastly, fold in your mini chocolate chips until combined.
- Spoon batter into each donut mold cavity about 2/3 of the way. Pro Tip: We used a piping bag to easily pipe the batter into each cavity.
- Bake for 12 minutes until edges are golden brown. Remove from oven and let cool for at least 10-15 minutes before turning them out and placing on a cooling rack for another 10-15 minutes.
- Lastly, melt your dark chocolate chips in the microwave. Dip each donut carefully into your dark chocolate and place each onto a cooling rack to set.
- Enjoy!
Notes
**Store in an airtight container (we love these from Rubbermaid) in the refrigerator for up to 5-7 days.
