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

Nutty Banana Breakfast Cookies

Every week I find myself wondering “What am I going to have for breakfast all week?”. I, like many people I work with, fall victim to the quick grab-n-go in the food court. My go-to is a warm buttery croissant….that flakiness…those buttery ridges….I digress.

Going through the grocery store I spotted something that looked like it could fix my issues…that was a banana chocolate breakfast cookie from a popular company that makes many breakfast products. I go to look at the ingredients and WOW! What does half of this stuff even mean?

Ingredients

WHOLE GRAIN ROLLED OATS, HIGH FRUCTOSE CORN SYRUP, WHOLE WHEAT FLOUR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, DEXTROSE, MILKFAT, SOY LECITHIN, NATURAL FLAVORS, VANILLIN [AN ARTIFICIAL FLAVOR]), SUGAR, CORN SYRUP, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS** WITH TBHQ AND CITRIC ACID ADDED TO PRESERVE FRESHNESS, MODIFIED WHEAT STARCH, WATER, MALTODEXTRIN, GLYCERIN, DRIED APPLE PUREE, CONTAINS 2% OR LESS OF CALCIUM CARBONATE, 

MONO AND DIGLYCERIDES, NONFAT DRY MILK, NATURAL AND ARTIFICIAL FLAVORS, EGG WHITES, SODIUM BICARBONATE, DRIED WHOLE EGGS, SALT, MODIFIED FOOD STARCH, CORN FLOUR, MALIC ACID, SODIUM ALGINATE, CALCIUM PHOSPHATE, VITAMIN E ACETATE, REDUCED IRON, NIACINAMIDE*, PYRIDOXINE HYDROCHLORIDE*, THIAMIN MONONITRATE*, POTASSIUM SORBATE (A PRESERVATIVE), SODIUM PHOSPHATE, RIBOFLAVIN*, VITAMIN A PALMITATE*, CYANOCOBALAMIN*.
*ONE OF THE B VITAMINS
**ADDS A DIETARILY INSIGNIFICANT AMOUNT OF TRANS FAT 

Following this I ran home to see what I could find online to make myself. I stumbled across a few recipes on Pinterest and put my spin on them with ingredients that I know and love.

Nutty Banana Breakfast Cookies 

3 bananas

1 1/2 – 2 cups of oatmeal

1/4 cup of vegetable oil

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon agave

2 tablespoons sliced almonds

1 tablespoon chopped walnuts

4 tablespoons cacao nibs

Preheat oven to 350°F.

Cover a cookie sheet with tin foil and a light spray of non-stick.

In a medium bowl, smush your bananas until smooth then add in the oil, honey, cinnamon, vanilla and cacao nibs.

In a small bowl mix your oatmeal and nuts together. Slowly fold this mix until the banana bowl until it is covered with the ‘wet’ ingredients. Let sit for 5 minutes and then form the balls and place them on the cookie sheet. (~8-10 cookies). Cook for 20 minutes or until desired cookie texture is achieved.

These are ingredients that most of us have laying around the house at anytime and can totally be customized!

This is just another step in my journey of trying to incorporate vegan foods into my life. I hope you show personal strength and turn to these cookies over a croissant. xx

Breakfast cookies

The food behind the photos

I have been asked by friends and family to share what I eat! Between my snapchats and Instagram I seem to be sharing two types of food, homemade or from a restaurant here in Toronto. Though I do enjoy eating delicious and calorie dense cakes, cookies and casseroles; I do not eat like this everyday of my life. 

A while ago I had a doctors appointment to discuss my stomach issues. He spoke truth when he said that my college diet ends right then and there. The food I was eating was causing my issues. What changed that day? I began taking a low dose probiotic for 6-weeks and eliminated a lot of the go-to processed food that I had become dependent on while it school (frozen pizza, mac-n-cheese and PB & J). To this day, I cannot thank the doctor enough for waking me up! Limited dairy, processed foods and meat has changed my life. 

“I do not have time to cook healthy food because I am so busy with work”

Trust me, I used to use this excuse to defend my PB&J with a side of chips,  but it is a lie. It is so worth spending 2 hours out of your Sunday to prepare for the week. Hint, hint: It helps eliminate stress of preparing lunches each day after work. Below I have listed what an average day of eating looks like for me. 

Breakfast: Yog and Fru (or just Fru)

1 banana, cut up

4 strawberries, cut up

1/4 c. plain greek yogurt

3 tablespoons homemade granola

1 tablespoon cacao nibs

For assembly, grab a bowl or to-go dish and put it together to your liking. I like to break it up into 3 different sections 

Treat: Cool lime refresher

Order from your local Starbucks, light ice. 

Lunch: Lunch bowl*

1/4 c. chopped baked chicken breast

1/4 c. sliced cherry tomatoes

1/2 c. roasted sweet potatoes 

1/4 c. sautéed mushrooms 

Any sauce you would like (BBQ, asian peanut sauce, etc.) 

Similar to the Yog and Fru you can assembly this together in your tupperware as you please. 

*Ingredients change each week. I pick up whatever looks interesting to me while shopping. 

  • Kale
  • Zucchini
  • Quinoa 
  • Asparagus 
  • Edamame 

Dinner: Indian green beans (vegan)

1 package of raw green beans (about 1 lb.), chopped into ½ inch pieces

Half of a red onion, finely chopped

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 tablespoon mustard seeds (black or yellow)

1/2 tablespoon cumin

1 -2 tablespoons Turmeric or Curry powder (can add more if you are finding the flavor is weak)

1 teaspoon cinnamon

Salt to taste

Grated coconut (optional)

  1. In a pan heat up oil and cook down your onions for about 8-10 mins.
  2. Once the onion is translucent add in garlic, ginger and mustard seeds, cumin, cinnamon and your turmeric or curry powder. Toss and cook these until you can smell the spices about 5 mins.
  3. Add your green beans and cook until tender, this will take some time but keep your eye on them. Low and slow is best because, it will enhance flavor.
  4. Once they are tender remove from heat and plate to serve

Do you find yourself saying “I have tried to eat <insert veggie> and I HATE it”

The best thing to do for yourself is make sure your food is tasty. If you are cooking without garlic, onions and chili flakes start doing it. It can be raw onion or garlic or powdered. I find that these three ingredients along with cajun and all-purpose seasoning salt take food to their respective taste levels. 

I hope that you have enjoyed a day in the life and are inspired for your next grocery trip!

xo

in my belly