Baked Chocolate Banana Doughnuts with Espresso Chocolate Glaze
Banana Chocolate Doughnuts
Some doughnut purists might argue that these indulgent glazed chocolate banana doughnuts are not in fact really doughnuts at all, but instead a version of chocolate cake, baked in ring-shaped cake molds, masquerading under false pretenses. Let’s not let those naysayers keep us from double chocolate breakfast bliss.
Admittedly, baked cake doughnuts and fried yeasted doughnuts are two very different beasts, and while there is certainly a time and a place for fabulous, hot-out-of-the-fryer raised doughnuts, I’d counter that when it comes to actually making homemade doughnuts from scratch, particularly first thing in the morning, it’s hard to beat a good baked cake doughnut.
No kneading, no rise time, no oil or the mess and stress of deep-frying to get between you and a decadent, sweet breakfast treat.
Why you’ll love these baked doughnuts
A great doughnut, of any kind, should be sweet and light and tender, with a bit of chew to it, and of course, have tons of flavor – all elements that can be mightily achieved with an oven (and a great recipe).
These baked chocolate banana doughnuts are super delicious and easy to whip up; the batter comes together in just a few minutes. It begins with mashed banana – we want it nice and spotty and ripe to really impart flavor – and dark chocolate.
For rich and intense chocolate tones, I like to use both melted semisweet chocolate and cocoa powder. The natural cocoa tints these baked beauties a deep, chestnut red (think the traditional hue of red velvet cake), and is highlighted by notes of coffee and vanilla.
More chocolate desserts to try next:
- One bowl Greek yogurt chocolate banana muffins
- Olive oil chocolate snack cake
- Easy vegan peanut butter chocolate cupcakes
If you make these banana chocolate doughnuts, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
Baked banana chocolate doughnuts with an espresso chocolate glaze.
for the donuts
- 1/4 cup ripe banana (about 1/2 a medium banana), mashed
- 1 cup all-purpose flour
- 3 Tbsp natural unsweetened cocoa powder
- 1/2 tsp espresso powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 tsp ground nutmeg
- 3 Tbsp unsalted butter
- 1/2 cup semisweet chocolate chips
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup buttermilk ¹
- 1 tsp pure vanilla extract
for the espresso chocolate glaze
- 2 cups powdered sugar
- 1/2 cup natural unsweetened cocoa powder
- 4–5 Tbsp espresso (or strong coffee), at room temperature
- 1 tsp pure vanilla extract
- optional: 1 tsp light corn syrup or melted coconut oil ²
- 1/2 cup finely chopped pecans
- 2 Tbsp chocolate sprinkles
for the donuts
- Heat the oven to 350℉. Spray 2 doughnut pans with nonstick cooking spray. Set aside.
- In a small bowl, mash the banana with the back of a fork until smooth. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, salt, and nutmeg until combined. Set aside.
- In a medium saucepan over medium heat, melt the butter. Remove from the heat, add the chocolate chips, and stir constantly with a spatula until melted. Stir in the brown sugar, egg, buttermilk, and vanilla, one at a time, mixing thoroughly after each addition.
- Pour the chocolate mixture over the dry ingredients, then gently stir together until just combined. Be careful to not overmix.
- Scoop the batter into a piping bag, and pipe the doughnut batter into the doughnut pans, filling each doughnut mold about halfway full.
- Bake for 12 to 15 minutes, until the doughnuts are firm and slightly springy to the touch. Remove from the oven, and let cool in the doughnut pans for 5 to 10 minutes. Carefully invert each doughnut from the pan, transfer to a baking rack, and let cool completely before glazing.
for the espresso-chocolate glaze
- In a medium mixing bowl, sift together the powdered sugar and cocoa powder until no lumps remain.
- Whisk in the espresso until well combined. Add more or less espresso until the glaze reaches your desired consistency. The glaze should be thick but still pourable. Stir in the vanilla and corn syrup, if using.
- Glaze the doughnuts by dipping the top half of each into the glaze, letting any excess glaze drip back into the bowl. Place on a baking rack, sprinkle with chopped nuts or chocolate sprinkles, and allow the decorated doughnuts to set up for a few minutes before serving. Enjoy!!
¹ To make your own buttermilk, mix together 1/4 cup of whole milk and 1 teaspoon of white vinegar, and let sit for 5 minutes.
² The corn syrup/coconut oil is optional but will make for a shinier, glossier chocolate glaze.
Keywords: banana chocolate donuts, baked donuts, easy, espresso frosting, chocolate glaze