Last week I snuck my oversized Vera Bradley weekender onto a plane and headed down to the sunshine state for a much needed getaway.
The beach is such a beautiful thing. Sand and sea come together perfectly to create a temporary oasis from emails and vacuuming (have I told you how much I despise vacuuming?). Each year my appreciation for this escape grows.
One of my favorite parts of vacation though is the endless consumption of coffee. From sunup to to sundown I make sure I am fueling "right" with the world's second most popular beverage. Hot? Iced? I don't care. I love it all!
I could think of nothing better to pair with my coffee than the classic donut. Over the course of my vacation I consumed more donuts than I am willing to admit. They were all tasty and unique. One of them was a Sriracha donut. Bazaar, but insanely delicious. It is unlikely that I will be able to turn that into a healthy recipe, but stay tuned for an indulgent and savory donut recipe.
For now let's talk about this healthier coffee-time/ all-the-time delight. You really can never go wrong when pairing chocolate + banana together. These donuts are slightly denser than your usual cake donut, but all the more satisfying. They can be whipped together in a matter of minutes and are sure to please both kids and adults alike.
p.s. If you don't consider yourself a "banana person" I send you my deepest condolences. Your taste buds will be missing out.
The recipe will require a donut pan like this one. Recipe make 10 standard sized donuts.
Baked Banana + Chocolate Chip Donuts
- 1 banana
- 1/4 cup sugar
- 1/4 cup plain greek yogurt
- 1/2 teaspoon vanilla
- 2 tablespoon butter, melted
- 1 egg
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1/2 cup chocolate chips
Preheat oven to 325 degrees. Spray donut pans with nonstick spray. Mix the banana, sugar, greek yogurt, and vanilla until well combined. Stir in the melted butter. Stir in the egg. In a separate bowl combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet. Stir in the chocolate chips. Place the dough into a gallon sized baggie. Snip off one corner of the baggie to create an impromptu piping bag. Squeeze the dough out of the baggie and into the donut molds until they are about 3/4 filled.Place in the oven for 9-11 minutes. Remove from oven and enjoy.
Notes: I used vanilla greek yogurt and it works just as well. You can use regular sized chocolate chips, but the chocolate dispersement is not as good as with the mini. The donuts are best served fresh. I am thrilled that summer is underway! From here on out there will be flip-flops on my feet and iced coffee in my hand. Happy summer!