For the past year I’ve been pinning away delicious baked donut recipes and only one thing was stopping me from actually producing these mouth-watering treats, a donut pan.
That is until Christmas where my mom purchased my every-so-coveted donut pan off of my Amazon Wish List. I actually listed the stupid ten dollar pan as my highest priority on the wish list in order to ensure it would be in my hands come Christmas morning… and it worked!
We just so happened to have some overripe bananas on hand and I was pretty much forced to turn them into something edible. I mean, you can’t just let perfectly good food go to waste when it can be reincarnated into something as delicious as a donut.
Now, I’m not saying these donuts are healthy or good for you, but if you’re going to have a donut this is likely a better choice than hopping in the car to your closest Krispy Kreme. Where these donuts will save you is in the saturated fat from being fried in oil as well as a little boost in protein from the Greek Yogurt.
Banana chocolate chip baked donuts
Recipe adapted from: Janie’s Kitchen
- 1 cup mashed ripe bananas (the more brown spots the sweeter)
- 1/2 cup sugar
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup butter, melted
- 2 eggs (room temperature)
- 1 t vanilla extract
- 2 cups white flour
- 1 t Baking powder
- 1/2 teaspoon baking soda
- 1/4 t salt
- 1/2 cup dark chocolate chips
- Optional topping: cinnamon and sugar)
Preheat the oven to 325 and the grease donut pan. Mash the bananas until completely mushy, heat in the microwave for a couple of seconds if they are still too lumpy. In a large bowl add the banana sugar, and Greek yogurt and whisk together (by hand or with mixer) until blended. Add the melted butter, eggs, and vanilla and continue mixing. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly add dry ingredients to the wet, mixing until just incorporated. Fold in the chocolate chips with a spatula.
Take a large ziplock bag and scoop batter into bag and seal shut. Snip a large corner off of the bottom of the bag to create your piping bag. Pipe the mixture into each donut mold (the original recipe says 3/4 full but I honestly couldn’t figure out how to have control over that. It is really dependent on the size of the whole in your piping bag). Optionally, this is the point where you may want to sprinkle on a little cinnamon sugar.
Bake donuts for 12 to 15 minutes, until a toothpick comes out clean. Remove from pan by flipping pan over onto a cooling rack. Attempt not to devour before completely cool.
Nutrition: Calories 208; Total fat 6.8g; Saturated fat 4.0g; Cholesterol 40mg; Carbohydrates 34g; Fiber 1.6g; Sugars 14.6g; Protein 4.4g