One of my best friends texted me that she wanted donuts yesterday, so naturally I had to bring her donuts! 🙂 She’s gluten free, and I had some bananas that needed to be used, so this was a match made in heaven. I googled and found this amazing recipe on Sally’s Baking Addiction. I changed around a few things, and these little guys are SO good! Let them cool and eat them after they have settled a little.
Banana Bread Donuts
- 1/4 cup + 2 Tablespoons sugar – I used coconut sugar
- 3 Tablespoons melted coconut oil
- 1 large egg
- 1/2 cup mashed ripe banana (1 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 coconut flour or GF flour (I like Trader Joes, but I used coconut flour on this recipe)
Dark Chocolate Glaze
- 1/4 cup dark chocolate chips (or semi-sweet)
- 1 tsp coconut oil
- 1 Tbsp unsalted butter
- chocolate sprinkles (optional)
Preheat oven to 350 degrees. Spray donut pan with nonstick spray. I didn’t have a donut pan, and I couldn’t wait to get one, so I just used a muffin tin and poked holes in them after they were cool. 🙂
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. Allow to cool slightly before removing from pan, about 5 minutes.
While the donuts are baking or cooling, melt the chocolate chips, oil, and butter 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. **It made a mess to dip them, so I spread it on with a spoon. Allow to cool on a cooling rack.
*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.