Baked Banana Donuts with Dark Chocolate Glaze
Warm, aromatic, and delightfully indulgent, these Baked Banana Donuts with Dark Chocolate Glaze are the perfect blend of comfort and decadence. Sweet banana flavor pairs effortlessly with a rich chocolate glaze, making every bite a little slice of heaven.
Unlike traditional fried donuts, these are baked for a lighter texture without sacrificing their moist and fluffy allure. A hint of cinnamon and nutmeg enhances the natural sweetness of the banana, creating a flavor profile that feels both nostalgic and excitingly new.
Ideal for breakfast treats, coffee breaks, or desserts, these donuts are as versatile as they are irresistible. Whether you’re an avid baker or a casual cook, this recipe is as simple as it is rewarding.
Baked Banana Donuts with Dark Chocolate Glaze: Key Ingredients
All-Purpose Flour: The foundation of these donuts, providing structure and a tender crumb.
Ripe Banana: Brings natural sweetness and moisture, infusing each bite with comforting banana flavor.
Brown Sugar: Adds a touch of caramel-like richness and enhances the donuts’ soft texture.
Ground Cinnamon and Nutmeg: These warming spices elevate the flavor, adding depth and aromatic allure.
Dark Chocolate Chips: The star of the glaze, offering a decadent, velvety finish that perfectly complements the banana.
Butter: Ensures a melt-in-your-mouth texture in the donuts and silky smoothness in the glaze.
Recipe Tips
- Use Overripe Bananas for Maximum Flavor: Bananas with brown spots are ideal for this recipe. They’re sweeter and softer, making them easier to mash and enhancing the natural banana flavor in your donuts. Avoid green or barely ripe bananas.
- Don’t Overmix the Batter: Overmixing can lead to dense, chewy donuts. Gently combine the wet and dry ingredients until just incorporated. A few lumps in the batter are fine and will result in fluffier donuts.
- Perfect the Glaze: For a shiny, smooth glaze, ensure the chocolate chips and butter are fully melted before adding the corn syrup and water. Stir consistently to achieve a silky texture. If needed, warm the glaze briefly before dipping.
What to Serve with Baked Banana Donuts with Dark Chocolate Glaze
- Fresh Berries: A handful of fresh raspberries, strawberries, or blueberries complements the rich chocolate glaze and adds a refreshing burst of tartness to balance the sweetness.
- Coffee or Hot Chocolate: Pair these donuts with a steaming cup of coffee or hot chocolate for a cozy breakfast or afternoon snack. The warm, bitter notes of coffee contrast beautifully with the rich, sweet glaze.
- Vanilla Yogurt Parfait: Serve alongside a creamy vanilla yogurt layered with granola and banana slices for a wholesome, satisfying treat that turns these donuts into a delightful brunch centerpiece.
FAQ
1. Can I make these donuts without a donut pan?
Yes! Use a muffin pan instead. You’ll create banana muffins rather than donuts, but the flavor and texture will remain just as delicious. Adjust the baking time to 18-20 minutes.
2. Can I substitute the buttermilk?
Yes, whole milk works as a substitute. For a closer match, mix 1/2 cup of milk with 1/2 teaspoon of lemon juice or vinegar and let it sit for 5 minutes to curdle.
3. How do I store the donuts?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed donuts and thaw before glazing and serving.
4. Can I use milk chocolate instead of dark chocolate for the glaze?
Certainly! Milk chocolate offers a sweeter glaze, but the overall richness of the donuts will still shine. Adjust based on your sweetness preference.
Baked Banana Donuts with Dark Chocolate Glaze
Ingredients
- Ingredients
- For the Donuts:
- 1 large egg
- 1/3 cup 67g packed light or dark brown sugar
- 1/4 cup 56g melted butter, slightly cooled
- 1/2 cup mashed banana approximately 1 medium banana
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons 30ml buttermilk or whole milk
- 1 cup 125g all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Dark Chocolate Glaze:
- 1/2 cup 90g dark chocolate chips (semi-sweet may also be used)
- 2 tablespoons 28g unsalted butter
- 2 teaspoons light corn syrup*
- 2 teaspoons water
Instructions
- Instructions
- Preheat your oven to 350°F (177°C). Lightly coat a donut pan with non-stick spray and set it aside.
- Prepare the Donuts:
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until thoroughly blended.
- In a separate bowl, whisk together the egg and brown sugar until smooth. Gradually incorporate the melted butter, mashed banana, vanilla extract, and buttermilk, stirring until fully combined.
- Pour the wet mixture into the bowl of dry ingredients, stirring just until the batter is cohesive. Take care not to overmix.
- Transfer the batter to a large zipped-top bag for easier handling. Cut a small opening in one corner of the bag and pipe the batter into the prepared donut pan, filling each cavity approximately two-thirds to three-quarters full.
- Bake for 9–10 minutes or until the edges turn lightly golden. Allow the donuts to cool for two minutes before transferring them to a wire rack placed over parchment paper or a baking sheet. Repeat with any remaining batter. Let the donuts cool until they are comfortable to handle.
- Prepare the Glaze:
- Combine the chocolate chips, butter, corn syrup, and water in a microwave-safe bowl. Heat in 20-second intervals, stirring after each session, until the mixture is fully melted and smooth.
- Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack to set.
- Storage Tips:
- These donuts are best enjoyed on the day they are prepared. However, they may be stored in an airtight container at room temperature for up to two days.
Notes
Milk Substitutions: For optimal flavor and texture, use buttermilk or whole milk. Lower-fat or non-dairy milk options can be used but may result in slightly less moist donuts.
Muffin Adaptation: This recipe yields 8–10 muffins if baked in a muffin tin. Extend the baking time to 18–20 minutes or until lightly golden on top.
Corn Syrup Substitution: While corn syrup enhances the glaze’s smoothness and shine, it can be omitted without adjusting the remaining ingredients.
