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.
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.
For the full recipe, head over to SheKnows! Happy Baking!