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
*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.
**Store in an airtight container (we love these from Rubbermaid) in the refrigerator for up to 5-7 days.
**Store in an airtight container (we love these from Rubbermaid) in the refrigerator for up to 5-7 days.