Banana Bread Doughnuts Recipe

Introduction

These Banana Bread Doughnuts combine the comforting flavor of banana bread with the fun shape of doughnuts. Soft and moist with a rich chocolate glaze, they make a perfect snack or breakfast treat.

Ingredients

• 3 over-ripe bananas
• 2 eggs
• 1/4 cup cashew butter (or any nut or seed butter)
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3/4 cup mini chocolate chips
• 1 cup chocolate chips (for the glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, mash the bananas then mix in the eggs, cashew butter, and vanilla extract until well combined.
2. Step 2: In a separate bowl, whisk together the coconut flour, baking powder, and sea salt. Gradually fold the dry ingredients into the banana mixture, then gently fold in the mini chocolate chips.
3. Step 3: Grease a doughnut pan and spoon the batter into each doughnut mold, filling about two-thirds full.
4. Step 4: Bake for 10 to 12 minutes or until the edges turn a golden orange color. Let the doughnuts cool in the pan for at least 5 minutes before removing.
5. Step 5: Melt the chocolate chips using a microwave or stovetop. Dip the top of each doughnut into the melted chocolate, then place them on a cooling rack to let the glaze set.
6. Step 6: Enjoy your doughnuts right away, or store them in an airtight container in the fridge.

Tips & Variations

• For a nut-free option, substitute cashew butter with sunflower seed butter.
• If coconut flour is not available, you can try almond flour but reduce the amount slightly as it’s less absorbent.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
• Try topping with chopped nuts or shredded coconut before baking for added texture.

Storage

Store the doughnuts in an airtight container in the refrigerator for up to one week. Reheat them briefly in the microwave for a warm treat. The chocolate glaze may soften slightly when reheated, but the doughnuts remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these doughnuts without a doughnut pan?

Yes, you can use a muffin tin instead and bake for approximately the same time, though the shape will be different.

Are these doughnuts gluten-free?

Yes, this recipe uses coconut flour which is naturally gluten-free. Just be sure your other ingredients are certified gluten-free if needed.

Banana Bread Doughnuts Recipe

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★★★★★

4.5 from 146 reviews

These Banana Bread Doughnuts are a delicious twist on classic banana bread, combining moist, flavorful banana batter with a sweet chocolate chip glaze. Made with coconut flour and cashew butter, these doughnuts offer a healthier alternative, perfect for breakfast, snacks, or dessert.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 doughnuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Batter Ingredients

• 3 over-ripe bananas
• 2 eggs
• 1/4 cup cashew butter (or any nut or seed butter)
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3/4 cup mini chocolate chips

Glaze Ingredients

• 1 cup chocolate chips (for the glaze)

Instructions

1. Preheat and mix wet ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the over-ripe bananas, eggs, cashew butter, and vanilla extract. Mix until the bananas are well incorporated and the mixture is smooth.
2. Combine dry ingredients: In a separate bowl, whisk together the coconut flour, baking powder, and sea salt until evenly distributed.
3. Fold dry into wet and add chocolate chips: Gradually fold the dry ingredients into the banana mixture, mixing gently to form a batter. Then fold in the mini chocolate chips ensuring an even distribution throughout the batter.
4. Prepare doughnut pan and fill: Grease a doughnut pan lightly with oil or non-stick spray. Spoon the batter into each doughnut mold, filling about two-thirds full to allow room for rising.
5. Bake the doughnuts: Place the pan in the preheated oven and bake for 10 to 12 minutes or until the doughnuts’ edges turn a golden-orange hue. Remove from oven and let cool for at least 5 minutes in the pan.
6. Make the chocolate glaze: While the doughnuts are cooling, melt the 1 cup of chocolate chips in the microwave or over a double boiler on the stove until smooth.
7. Glaze the doughnuts: Carefully dip the top of each cooled doughnut into the melted chocolate and then transfer them to a cooling rack to allow the glaze to set.
8. Serve and store: Enjoy these doughnuts immediately for the freshest taste, or store them in an airtight container in the refrigerator for up to one week.

Notes

• You can substitute cashew butter with other nut or seed butters like almond or sunflower seed butter.
• Ensure bananas are over-ripe for maximum sweetness and moisture.
• Use mini chocolate chips inside the batter to prevent heavy sinking, and regular chips for a smooth glaze.
• Let the doughnuts cool before glazing to ensure the chocolate sets properly.
• Doughnuts will keep best when stored in the refrigerator in an airtight container.

Keywords: banana bread doughnuts, gluten free doughnuts, coconut flour doughnuts, healthy banana bread, chocolate glazed doughnuts