Thursday, January 2, 2014

Banana chocolate chip donuts

Banana chocolate chip donutsI know it's the New Year and I think that means I'm supposed to be talking about green smoothies but instead I'm talking about donuts. Don't worry, they're baked.

Like most, I'm ready to take a break from the indulgences that the holidays bring. But instead of launching into a super strict New Year's diet I'm trying out basic moderation for a change. Which means I can eat donuts. In moderation. And besides, these donuts are actually pretty healthy. They are made with bananas and yogurt. Well and sugar, but only moderate sugar.

Juliet adored these donuts. She took one bite, gave me a huge smile and yelled "YUMMY!". To me, that equals baking success.
Banana chocolate chip donutsI baked mini donuts because they are damn cute and it helps with portion control.  Banana chocolate chip donuts Banana chocolate chip donutsBanana chocolate chip donuts (recipe adapted via Janie's Kitchen)

Ingredients

2 ripe bananas, mashed
1/2 cup sugar
1/2 cup plain yogurt (I use organic whole plain yogurt)
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips (I used semi-sweet mini chocolate chips)

Topping (optional)

2 tablespoons unsalted butter, melted
1/2 cup sugar

Preparation

Preheat oven to 325 degrees.

Using an electric mixer with a whisk attachment, combine the mashed banana, sugar and yogurt. Mix until combined.

Add in the melted butter, eggs and vanilla. Mix until incorporated.

Add flour, baking powder, baking soda and salt and mix just until combined (be sure not to over-mix).

Fold in the chocolate chips using a spatula.

Fill a large ziplock bag (or a piping bag if you have one) with the batter and close. Snip a small piece off the corner.

Grease a donut pan (I used this mini donut pan from Wilton) and pipe 3/4 full with batter in each mold.

Bake 11-13 minutes. Remove from the pan and allow to cool for about 10 minutes.

For the sugar topping, brush the top of each donut (one at a time) with butter and dip in a bowl with the sugar. I love the extra sugar topping because it makes each donut sparkly and pretty and extra sweet. But, they certainly taste great without and for little ones that don't need to get hyped up on sugar, it would probably be best to omit this step.

Makes about 35-40 mini donuts.

4 comments:

  1. I wish I could pay you to be my in-home chef.

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    1. You don't need one, you're a great cook! I froze some of these donuts, I can bring some for Ingrid next time I see you guys.

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  2. These look fantastic! I've been scouring your recipes for great toddler snacks, as I have a very adventurous foodie 11 month old on my hands :)

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    1. Rachel - these make great toddler snacks and are a fun treat with the chocolate chips (my toddler loves a few while we bake together). It's so nice to have an adventurous eater. I'm hoping mine stays that way but you never know.

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