Banana Donuts with Chocolate Fudge Sauce
Moist banana donuts with a dark chocolate drizzle – the most delectable marriage of flavors. Baked not fried, these donuts are easy, healthy, and ready in minutes.
These donuts are very easy to make
You just need 2 bowls – no electric mixer needed. Mashed bananas and the other “wet” ingredients go in one bowl, and the dry ingredients in another. Mix them together for the sweetest donut batter ever. And to make quick work of filling the donut pan, spoon the batter into a piping bag, or freezer bag with the corner snipped.
Use overripe bananas for the best flavor and texture. Make sure to use over-ripe bananas for this recipe (and all recipes calling for mashed bananas). The skin on the bananas should be dark/blackened and the flesh will be super soft. This guarantees the best flavor and creamy batter.
If you don’t have donut pans, use your muffin pan instead. Fill each cup 2/3 full and bake for 12 to 15 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
What kind of fudge sauce should you use? I used Sunday Night premium dessert sauce, a thick, rich blend of dark chocolate, cocoa, cream, vanilla, and sugar. Choose your favorite fudge sauce and warm it slightly so you can drizzle it over the donuts before serving.
If you don’t have fudge sauce, you can also use melted chocolate. Dark chocolate, milk chocolate, and white chocolate all work – use the morsels or melting wafers and, once melted, drizzle over the cooled donuts. Let set before serving.
Banana Donuts with Chocolate Fudge Sauce
Ingredients
- Cooking spray
- 1 cup all-purpose flour or gluten-free flour
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup mashed overripe bananas, 2 to 3 bananas, depending on size
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Chocolate fudge sauce of choice, warmed if desired (when warm, the sauce is easier to drizzle)
Equipment
Instructions
- Preheat the oven to 350 degrees. Coat 9 cups of a donut pan with cooking spray.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt.
- In a separate bowl, combine the mashed bananas, melted butter, egg, and vanilla. Add the banana mixture to the flour mixture and mix until just blended (until you no longer see the dry ingredients); try not to over-mix.
- Spoon or pipe the batter into the donut pan, filling 9 cups. Bake for 10 to 12 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
- Cool the donuts in the pan for 2 minutes. Loosen the sides of the donuts and transfer them to a wire rack to cool completely. Use a fork to drizzle the fudge sauce over the donuts and serve.
- Store leftovers in an airtight container for up to 3 days.