Banana-Chocolate Chip Mini Donuts

Eggs from Farmer Kim! So happy to be getting Farmer Kim eggs again, time to start baking!

I have been promising Cam some banana-chocolate chip mini donuts for a few months. Now that I have Farmer Kim eggs it is time to make some!

We made some coated with sugar and some with sprinkles.

They were pretty wonderful – banana bread meets donuts.

Not much more to say but…Yum!!

Banana-Chocolate Chip Mini Donuts

From Food Network Magazine

Cooking spray

1 1/2 cups whole-wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup mashed ripe bananas (2 to 3 bananas)

1/2 cup low-fat plain yogurt

1/2 cup vegetable oil

1/2 cup packed light brown sugar

2 large eggs (from Farmer Kim)

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

1 stick unsalted butter, melted

1/3 cup granulated sugar

Directions

Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray.

Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl.

Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl.

Stir the banana mixture into the flour mixture until just combined.

Stir in the chocolate chips.

Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way.

Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely.

Let the pan cool, then coat with more cooking spray and repeat with the remaining batter.

Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar.