Monday, 10 June 2013

banana chocolate donuts

And so continues my donut-craze. First off it was Cinnamon and Sugar donuts, then Nutella donuts which was followed by Oreo donuts. Now, it's Banana Chocolate donuts.

I'm happy to report that each batch of donuts that are being baked are turning out more and more donut-looking. These donut pans are fiddly little things. Overfill the hole and you end up with muffins. Underfill the hole and you end up with mini bite-sized donuts that are fit for child's play.

These donuts are super-easy and don't call for any odd ingredients.

They're best eaten fresh and hot out of the oven {I mean, everything baked is best hot and fresh, right?}, but are just as perfect the next day, too. Heat them up for 10 seconds in the microwave, and they'll return to their hot, fresh, gooey-chocolate goodness.

Here's my take on this recipe here.

Banana Chocolate Donuts

1 cup mashed bananas (roughly 3 small bananas)
1/2 cup raw sugar
1/2 cup Greek yoghurt
1/4 cup butter, melted
2 eggs
1tsp vanilla essence
2 cups plain flour
1tsp baking powder
1/2 tsp baking soda
1 cup dark chocolate chips


1/4 cup raw sugar
1tbsp cinnamon

Preheat the oven to 160C.
Combine the mashed banana, sugar and greek yogurt and using your electric mixer, mix until incorporated. Add the melted butter, eggs and vanilla extra and mix. Add flour, baking powder and baking soda to the batter and mix until just incorporated. Do not over mix! Using a spatula, fold in the chocolate chips.
Grease your doughnut baking pan and fill 3/4 full the batter into each doughnut mold.
Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.

Mix the raw sugar and cinnamon to make the topping and dip each donut into the mixture.


  1. These donuts sound delicious and look beautiful! Donuts are one thing I've never tried making, I really need to give them a go sometime! These sound fantastic!

  2. I'ma hire you as my cook for when I want food. How much an hour?