Peanut Butter Chocolate Banana Donut

Bananas are one of these fruits that are great, high in potassium, perfect in cereal, but have you ever noticed how they start as a bunch of super green unedible bananas but once they start waking up they go from sleepy to super party mode really fast if there are other bananas nearby! We see this happening every week in our office so my friend Lindsey and I got to cooking!

We took a paleo-free, gluten-free, dairy-free, everything free recipe and made some …. modifications. I mean… how can you pass up on chocolate? So if you’re looking to figure out what to do with those overly excited bananas, try whipping up this recipe. Don’t have a donut pan? No problem, double the recipe and bake it in a loaf pan and cook for 50-60 minutes. 

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Grease your donut pan very lightly and preheat the oven to 350˚

In a large mixing bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and peanut butter until fully combined.

In a small bowl, mix all the dry ingredients; coconut flour, cinnamon, baking soda, baking powder, and sea salt. Mix into the wet ingredients and after fully combined, fold in the chocolate chips.

Spoon the batter into each donut mold. I like to start with the big donut molds and then use the remaining batter for mini donuts!

Place in the oven for 20 minutes when baking the regular sized donuts, and 7 minutes for the mini donuts.

Peanut Butter Glaze

• 1 cup ‏confectioners' sugar
• 1 teaspoon ‏peanut butter, smooth, room temp
• 2 tablespoons ‏milk

Let cool for 30 minutes. While the donuts are cooling, prepare the glaze. Add all the ingredients together and mix until fully incorporated. Drop the donut into the glaze and evenly frost by twisting slowly and gently lifting them out. You can eat them immediately, or allow them to cool in the fridge for hardened icing.

Pour yourself a glass of milk and NOM!