Chocolate Chip Banana Donuts with Peanut Butter Glaze

It is a Sunday morning, my dog has no concept of weekends or time (typically waking me up around 6:30 a.m. with a cold nose, big eyes, and a need to cuddle), and I have a few bananas that are close to their end. When one is in this type of scenario what do they do? Well, first take out the dog and feed her…that way she is preoccupied before you tackle the next “to do” which is making donuts!

I always try to discover new things to do with old bananas. Yes, banana bread or muffins are a classic that I think all 20 somethings need to know how to make but there has to be more! I saw my donut pan and BAM it hit me…LETS TRY MAKING BANANA DONUTS. To my surprise, there was not a lot out there on how to make baked banana donuts. What I did find was a few recipes that I tweaked and made my own for this breakfast…dessert?…no.. breakfast.

Chocolate Chip Banana Donuts with Peanut Butter Glaze

Donuts

1 large egg

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/4 cup vegetable oil

1/4 cup cup almond milk

2 teaspoons vanilla extract

2 ripe bananas

1 1/4 cups all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon baking soda

1/2 teaspoon flax seed

1/4 teaspoon salt

1/4 cup mini semi-sweet chocolate chips, additional chips for topping

Glaze

1/4 cup creamy peanut butter

2 tablespoons almond milk

2 tablespoons confectioners sugar

Pinch of salt

In a medium sized bowl, add your flour, baking soda, baking powder, salt, flax seed and chocolate chips.

In a mixing bowl, add your egg, sugars, milk, oil and vanilla extract. Once those have mixed, add in your bananas and mix for ~30 seconds (I like to see a few banana chunks). Slowly scoop in, while mixing, the flour bowl. Please, for the love of the Lord, do not over mix. We want these to be fluffy and not banana bricks.

Once this is mixed up, spray your donut pan and slowly add your mixture to the donut outlines. As per suggestion on most websites, try to put your mixture into a sealable baggie and cut a little tip off at the end and pour into donut pant a little less than 1/2 way.

Bake them at 350 for 12-15 mins (being at high altitude I have to change my baking time a bit so do not want to lead you to burnt donuts…thats a do no!). Remove them from the tray and let them cool complete before generously applying glaze (below).

In a mixing bowl (you can clean the one you previously used for the donut mix – save yourself some dishes) add peanut butter and almond milk, giving it a quick spin. Add in your powdered sugar, vanilla and a PINCH! of salt (if you use too much salt it will be overwhelming). Mix until smooth and let sit for 2 mins before dunking your donuts.

You can also top these off with additional chocolate chips if you wish!

Tweaked from Averie Cookies and Crunchy Creamy Sweet

This are so delicious and the perfect way to start off your week! I am planning on having these as my breakfast at work for a few day.

Make sure to pack them in a air tight container – dried out donuts make for a bad start to your day. xx

Donuts