Chocolate Banana Donuts

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www.theconsciousplantkitchen.com

These Chocolate Banana Donuts are easy-to-make baked donuts rich in natural protein, super chocolatey and made with only 4 wholesome ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-banana-donuts/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: donuts

Calories: 226.4kcal

Author: Carine Claudepierre

Ingredients

½ cup Banana 1 large banana
½ cup Plant-Based Yogurt
1 ¼ cup Self-Rising Flour (note 1)
⅓ cup Unsweetened Cocoa Powder

Chocolate Glaze

½ cup Semi Sweet Chocolate Chips
2-3 tablespoons Soy Milk

To work the dough/knead

2-3 teaspoons Coconut Oil Melted

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Grease paper with oil. Set aside.
Mash the banana into a smooth puree. Make sure you get 1/2 cup, or the donut batter won't come together with the same ratio of flour.
Add in the plant-based yogurt, cocoa powder, and self-rising flour.
Stir with a rubber spatula until it starts to form lumps. Now, oil your hands and knead to form a dough ball. The dough is sticky and moist, but that's normal. Don't over-add flour! If it sticks to the finger, keep kneading, using a bit of oil to smooth the dough and form a ball. Eventually, if it's really too moist, add up to a max of 2-3 tablespoons, or the dough turns bready.
Divide the dough into 6 equal portions.
Grease your hands with melted coconut oil, grab a portion of dough, roll it into a ball, and press your thumb in the center to form a donut shape. Roll them like a hula hoop around your finger to widen the hole. Place on the prepared baking sheet. Repeat until all the dough has been turned into donuts. Leave a thumb of space between each donut as they expand in the oven.
Bake the donuts for 9-10 minutes at 350 °F (180 °C) until they look dry on the outside and a toothpick inserted in them comes out clean. They will have a greyish color and rocky shape, and they will be kind of dry outside, but that's normal.
Melt the chocolate chips and plant-based milk in a microwave-safe bowl in 30-second bursts, stirring, and microwaving again until the mixture is shiny and smooth.
Dip the top of each donut in the chocolate glaze to cover the top and place it back on a wire rack. Pop in the fridge for 30 minutes to set the glaze a little. It's a ganache, so it won't harden as a regular glaze.
Store in the fridge for up to 4 days in an airtight container.

Notes

Note 1: You can also replace the amount above with 1 1/4 cup of all-purpose flour stirred with 2 1/2 teaspoons of baking powder.

Storage: You can store the donut in an airtight container for up to 3 days at room temperature. The chocolate will be very sticky. Alternatively, keep them in the fridge for up to 4 days.

Nutrition