Recipe: Chocolate Banana Donuts

My entire life I've been a morning person. On the weekends I wake up, feel motivated and make lists of what I want to get done. Sometimes I get done everything on the list. Sometimes I only make it to the sofa to and watch 5 hours of Netflix before realizing it's now 4 o'clock and it's no longer morning. But something about getting things done in the morning is oddly satisfying to me. I pat myself on the back about it.

But since I've been working full time, something has changed. I don't want to get up in the morning. I have 8 alarms set and always push it to the last one. I tell myself I can put make-up on in 5 minutes, even though that's a stretch. I eat breakfast at my desk at work because I'd rather sleep in for 10 more minutes than take the morning slow and eat at my dining room table. Sometimes the only thing that motivates me out of bed is the thought of stopping to buy donuts on the way to work. Sometimes for the whole office. Sometimes just 2 for me to stress-eat at my desk. 

So we are thanking the donut gods today. Thanks for helping me get out of bed. Thanks for giving me the sugar rush I need to make it to lunchtime. Thanks for being my favorite thing to devour when I'm feeling tipsy and my favorite way to aid in a hangover. So today we are smashing chocolate and bananas together for some donuts, adding a chocolate glaze, and throwing mini chocolate chips on for good measure.

Chocolate Banana Donuts

Yields 15-18 donuts

Adapted slightly from A Baker's Field Guide to Doughnuts

Donuts:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup + 1 tablespoon black cocoa powder
  • 1/4 cup + 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoon vanilla extract
  • 2 smashed bananas

Preheat oven to 350 degrees. Spray a standard-sized donut pan with nonstick cooking spray.

Whisk together flour, sugar, both cocoas, baking soda, and salt together in a large bowl to combine. In a medium bowl, whisk together water, oil, vinegar, and vanilla until combined. Pour the wet ingredients over the dry mixture and whisk until combined and smooth. Add the smashed up bananas and mix until bananas are broken up and pieces are throughout the batter.

Divide the batter evenly between the wells of the prepared donut pans. Firmly tap the bottom of the pan on the counter to dislodge any bubbles. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in pan and then remove donuts from pan and allow them to cool on a rack.

Cocoa Glaze

  • 3 cups confectioners' sugar
  • 1/2 cup cocoa powder
  • 6 tablespoons water, plus more if needed
  • Mini chocolate chips, optional

Place confectioners' sugar and cocoa in a medium saucepan. Whisk in the water until it begins to combine; it will be thick before you heat it. Cook over medium heat, whisking constantly, until it liquifies and becomes completely smooth and very warm, but not hot to the touch. Do not let it simmer. The cooking will only be 10-15 seconds. Remove from heat and dip eat donut into the glaze. place donut immediately on a rack for the glaze to cool and harden. Top each donut with mini chocolate chips, if desired, immediately.

Donuts are best if eaten the same day. :)

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