I ordered a couple little donut pans a few weeks ago and was so excited to use it! I decided to make some mini donuts using my tried and true banana bread recipe and topping them with a few different types of flavors. They turned out so scrumptious! I places 5 dozen of these on the bar of my squadron a few weeks ago and they were gone within the hour.
You can add a bunch of different toppings to these - the sky's the limit! For these, however, I made simple glazed, chocolate, and maple walnut versions.
Servings: Makes 4-5 doz mini donuts
Prep Time: 15 min
Total Time: 1 hr 30 min
INGREDIENTS:
2-3 super ripe bananas, smashed
1/3 cup melted butter
1 tsp baking soda
3/4 cup sugar
Pinch of salt
1 tsp vanilla extract
1 egg
1 1/2 cups flour
1/2 a bag of dark chocolate chips
For the toppings...
Chocolate...
8 oz dark chocolate chips
1 Tbsp coconut oil
Vanilla Glaze...
2 cups powdered sugar
1 tsp vanilla
2 Tbsp butter, softened
3-4 Tbsp milk
Maple Glaze...
2 cups powdered sugar
1 Tbsp maple syrup
2 Tbsp butter, softened
3-4 Tbsp milk
1/2 cup chopped, toasted walnuts
DIRECTIONS:
1. Preheat oven to 350 degrees and grease a mini donut pan.
2. In a mixing bowl, combine bananas and butter. Mix in baking soda, salt, sugar, egg, and vanilla extract. Once all combined, mix in the flour.
3. Fill up your mini donut pan and bake for 8 minutes.
4. Let cool completely before glazing.
5. For the chocolate donuts, melt the chocolate and coconut oil in a microwave safe bowl until smooth. Dip the top of the donuts in the chocolate and allow to dry on the counter or in the refrigerator until dry (at least 1 hour).
6. For the traditional glaze, mix all ingredients in a bowl and dip the top of the donuts in the glaze. Allow to dry on the counter or in the refrigerator until dry (at least 1 hour).
7. For the maple glaze, mix all ingredients in a bowl except for the walnuts and dip like you did with the traditional glaze. Top with a sprinkle of the walnuts and allow to dry on the counter or refrigerator until dry (at least 1 hour).
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