Baked Chocolate Banana Doughnuts
When Brad and I lived in Tokyo, we used to walk down a steep hill that led from our apartment to a narrow street. The first time we walked down this street it felt like we had gone back in time. Well, it felt that way until we saw a small dog with a hot pink mohawk. Many people who aren't familiar with the area likely miss this street with it's many restaurants and shops. Our favorite ramen shop was there, along with a little underground bistro called Vanilla Bean and an amazing doughnut shop called Hara Donuts. Stopping at the doughnut shop became a bit of a habit. We discovered very early on that it was well worth it to wait for the freshest doughnuts because they had the most amazingly crispy crust surrounding a soft, airy, subtly sweet inside.
I often find myself craving those walks, those doughnuts, and a cup of coffee on a lazy Saturday morning.
While I did not recreate the classic Hara Donut (which is soy based and healthy, as far as doughnuts are concerned), I did make these baked chocolate banana beauties. Riley helped. He's getting really good at "dumping" and mixing dry ingredients. It's also really fun hearing him say the word "ingredients" and to witness his growing interest in cooking. Actually, I have to give him credit for this recipe because it was his idea in the first place. One morning he just said, "Mommy, I want to make chocolate doughnuts with banana!"
Who was I to say no to a request like that?
The doughnuts themselves are refined sugar free, but the glaze (which is optional...kind of) is not. I just couldn't resist adding the glaze and some fun sprinkles! #sorrynotsorry
I haven't found a place to walk that I love quite as much as the one from our Tokyo apartment to the train station, but I'm still on the lookout. Until then, I'll be enjoying these with my coffee every once in a while.
Baked Chocolate Banana Doughnuts
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup pure maple syrup
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted and cooled
- 1/3 cup mashed banana
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup milk
- Sprinkles
- Preheat the oven to 350 degrees F.
- Combine the dry ingredients in a medium bowl.
- In a small bowl, combine the wet ingredients, including the smashed banana.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Spoon the batter into a doughnut pan that has been lightly buttered or sprayed with cooking spray.
- Bake the doughnuts for 12-15 minutes.
- Meanwhile, combine the ingredients for the glaze and stir until there are no lumps. (For an extra smooth glaze, sift the dry ingredients together first.)
- Remove the doughnuts from the oven and cool completely before dipping in the glaze and decorating with sprinkles.
- After dipping the doughnuts in the glaze, set them on a rack set over a baking sheet to sprinkle. Let the glaze dry.
- EAT.
