Every time my daughters see someone eating something with sprinkles on it, they start nagging… So I attempt to kick their craving and bring out my donut pans for these deliciously dense good-for-you donuts (you should check out KitchenAid’s new mini donut pans, sold in pairs).
Cocoa-Banana Baked Donuts
(Makes approximately 26)
1 1/2 cups Organic Unbleached All-Purpose Flour
1 1/2 cups Organic Whole Wheat Flour
3/4 cup Organic Unsweetened Cocoa Powder
1 1/2 tsp Baking Powder
3/4 tsp Fine Sea Salt
1 1/2 cups Organic Coconut Sugar
1 1/2 cups Organic Almond Milk
3/4 cup Ripe, Puréed Bananas
3/4 cup Unrefined Organic Coconut Oil, melted
3 tsp Vanilla Extract (not essence)
3 Eggs (Free Range, or cage free if possible)
For the Chocolate Glaze:
1 cup Organic Powdered Sugar
4 tablespoons Organic Unsweetened Cocoa Powder
1/4 teaspoon Sea Salt
4 Tablespoons Organic Almond Milk Sprinkes, Optional
- Preheat oven to 175 degrees Celsius. Spray doughnut baking pans with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In a small bowl, whisk together milk, banana purée, melted oil, vanilla extract & eggs until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
- Place in a large ziplock bag (or piping bag without the nozzle) into a cup, then pour half of the batter into the bag. Snip a corner off the bag, then pipe the batter into the molds being careful not to get the corner in the batter. Each doughnut mold should be about two-thirds full.
- Bake doughnuts for 11 to 13 minutes or until the donuts are firm and spring back slightly when touched. Remove from the oven.
- Allow to rest for 5 minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely (!!!!!) before glazing.
- To make the glaze – in a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 3 tablespoons of the milk and all of the vanilla extract. Whisk to combine. If the mixture is too thick, add another tablespoon of milk. The glaze should be thick but still pourable.
- Dip each cooked doughnut into the chocolate glaze. Let the excess glaze drip back into the bowl before returning to the wire rack and decorating with sprinkles.
- Allow the glazed doughnuts to rest a few moments for the frosting to harden slightly. Keep in a cool area or fridge.