Baked Banana Donuts (Eggless)
These Baked Banana Donuts are eggless, fluffy, moist, delicious, and topped with chocolate glaze. They are incredibly easy to make and ready within 20 minutes for a quick treat.
Ingredients
For The Banana Donuts
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (65g) light or dark brown sugar
- 3 tablespoon (42g) unsalted butter melted
- ¼ cup (60ml) milk
- ½ teaspoon vanilla
- 1 teaspoon white vinegar
- 1 medium ripe banana
For The Chocolate Glaze
- 85g (½ cup) semi-sweet chocolate chips or roughly chopped chocolate bar
- 3 tablespoon (45ml) heavy cream
- 1 tablespoon (14g) butter
Instructions
Making The Batter
- Preheat the oven to 350° F.
- Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
- In a blender jar, add ripe banana and milk. Blend into a smooth puree. Set aside.
- Whisk flour, baking powder, baking soda, and salt in a mixing bowl until well combined.
- Whisk melted butter, sugar, and vanilla in another bowl until just combined. Add banana puree and vinegar. Whisk well to combine.
- Pour the wet ingredients into the dry and mix until well combined but do not overmix.
Baking The Donuts
- Fill the batter into a large piping bag; there is no need for a tip. Cut the end of the piping bag and pipe the batter into the donut pan evenly up to ¾ way.
- Do not overfill, as these donuts will rise well.
- Bake the donuts in the preheated oven for 10 minutes or until the edges are lightly brown.
- Do not overbake.
- Remove from the oven and allow the donuts to cool down in the pan for 2 minutes.
- Then transfer the donuts onto a wire rack and let them cool completely.
Glaze The Donuts
- Take the chopped chocolate or chocolate chips in a heatproof bowl or saucepan. Add heavy cream and butter.
- Melt the chocolate using a double boiler method.
- Alternatively, you can melt the chocolate using a microwave-safe bowl. Melt the chocolate in the microwave in 15 seconds increments, stirring after each time until completely melted and smooth.
- Dip the tops of the donuts into a chocolate glaze, and place them back onto a cooling rack to set. The glaze will be set in 10-15 minutes.
Storing Suggestions
- Baked Banana Donuts are best eaten the same day. However, they can be covered tightly and stored at room temperature for two days. And in the fridge for up to four days.
- Allow the glaze to set completely before stacking the donuts into the container.
- Keep the donuts away from the warm place; otherwise, the chocolate glaze may start melting.
Notes
- Milk: For the best texture and taste, use whole or full-fat milk. Otherwise, you can use 2% milk but do not use fat-free milk.
- Banana: Instead of blending the banana and milk, you can mash the banana with the fork and then add the milk to the wet ingredients.
- Spices: If you want, add a pinch of nutmeg or ½ teaspoon ground cinnamon to the dry ingredients.
- Filling The Donut Pan: Using a large piping bag is easier to fill the batter into the donut pan. But instead of the piping bag, you can also use a Ziploc bag, fill it with the batter, cut the corner and fill the donut pan.
- Do Not Overfill: Do not overfill the donut pan; fill it only up to ¾ way full, as donuts will rise well.
- Baking: These donuts are quick to bake; it takes only 10 minutes. So keep an eye after 8 minutes and do not overbake the donuts.
- Chocolate Glaze: If you do not prefer chocolate glaze, you can simply top the donuts with the sugar glaze.
- Storing: Let the sugar glaze set entirely before stacking and storing the donuts.
Scaling: This recipe can easily be doubled or tripled.
Nutrition (Approximate Values)
Calories : 188kcalCarbohydrates : 31gProtein : 3gFat : 6gSaturated Fat : 4gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 16mgSodium : 222mgPotassium : 123mgFiber : 1gSugar : 14gVitamin A : 198IUVitamin C : 2mgCalcium : 66mgIron : 1mg
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