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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

IMG_0322 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)


  • 1 T coconut oil
  • 1 tsp brown sugar
  • 1 tsp vanilla flavored sugar
  • 1/2 tsp cinnamon


Preheat oven to 180Β°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!