Tags
baked donuts, baking, banana, banana bread, chocolate chip, comfort food, dessert, fonuts, mini donuts, recipe, sweet, without donut pan
Good morning lovelies! It’s so cold here in Germany, fall came with a bang after those few hot days last week. Now it’s all rainy, cloudy, cold and all I can think of is a cup of hot tea and a sweet treat. Thus I undusted my mini donut pan and started with something I aimed to do for a while: fluffy banana bread in donut form.
Choco Monkey Donuts
Yields 10 mini donuts or 6 big ones
- 1 mashed banana
- 1/4 cup greek yogurt
- 1 egg
- 1 tsp vanilla extract
- 2 T peanut butter
- 1/4 cup brown sugar
- 1 cup whole wheat flour (I used spelt flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
- 2 T chocolate chips (could be substituted with raisins or nuts)
glace:
- 1 T coconut oil
- 1 tsp brown sugar
- 1 tsp vanilla flavored sugar
- 1/2 tsp cinnamon
Preheat oven to 180°C (350 F).
In a soup bowl mash your banana, add the greek yogurt and the egg. Melt the peanut butter and add it to the other liquids alongside with the vanilla extract. Set aside and grab a big bowl. Place all of the dry ingredients, from sugar to salt, inside and give them a good stir. Add wet to dry, mix well and fold in the chocolate chips.
Grease your pan lightly with some coconut oil or butter. Place 2 tsps dough (for mini donuts, more if your molds are bigger) in each mold. If you don’t have a donut pan: Don’t worry just grab a pastry bag or snip of a corner of a ziploc bag and fill with the dough. Place baking paper on a tray and pipe circles of dough in your prefered size on the paper.
In a last step brush every donut with some coconut oil. Mix vanilla sugar, brown sugar and cinnamon and sprinkle on top. Place in the oven.
Bake for 10-12 minutes. Let them cool down and store in your fridge for up to 5 days.
The result is fluffy and light, yet with a dense banana bread flavor. The chocolate chips are slightly melted and the glace makes your fingers sticky like those sugar glaced donuts of your childhood have.
Send you some love and warmth for those first days of the cooler season!
Amanda @ .running with spoons. said:
These sound amazing, Ksenija, and I really love the healthy ingredients list 😀 I seriously need to invest in a donut pan this year. I’ve been craving donuts for a while now, but I think I’d rather make my own than buy some of the ones in the stores, especially since most of the time my allergies get in the way for those 😕
Ksenija @ Health Ninja said:
I am happy that you like them, though I used nasty peanuts ;). I am sure that substituting peanut with almond butter will be no problem. I don’t like the cardboard taste of store bought donuts, therefore I never get them. But from time to time I indulge in a cranberry jam filled donut from Mc Café – those are delicious!
IHeartVegetables said:
These sound so delicious (but yet still healthy!) so I totally need to try these! I even have a little donut maker (basically just a faster way to bake them!)
Ksenija @ Health Ninja said:
Oh, these will work great in a donut maker! Tell me how you liked them ❤
Little Miss Fit said:
Ahh this recipe sounds fabulous! I can’t wait to give it a try! Especially since fall is literally knocking on our door here in Wisconsin…this will be a perfect fall day baking project! 🙂
Ksenija @ Health Ninja said:
Definitely! I love baking days and especially when it gets cooler it’s just nice to turn the oven on.
katalysthealth said:
COME TO MAMMA!! Im totally baking these babies TODAY! Ive get super riped naners all ready to go 🙂
Ksenija @ Health Ninja said:
That’s awesome! Tell me how you liked them 🙂 go nanas!
sweetinsomniac said:
I’ve been suffering from baked-goodie withdrawal symptoms and these look just the right kind to fight them :). Thank you! Will make these soon.
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