I assume (and hope) most people are on vacation today. It’s July 5th, no one should be working. Everyone should be in a post-Fourth stupor/rest. It’s hard work to play all day at the beach and stay up late to watch the fireworks. Today is a day of rest before the real weekend begins! Today is a day for fresh, homemade doughnuts.
I made these one early Saturday morning when I was waiting for my running pants to come out the dryer. Talk about motivation to go for a run – a warm, fresh, chocolatey doughnut awaiting you on your return! After my run I ate three doughnuts; all exercise officially negated.
However, I don’t feel like these doughnuts are that bad for you. First of all they are baked, excellent start. Second, they only contain 4 tablespoons of butter and 1/2 cup of sugar. Third, they are tiny and the recipe makes a lot. And finally, they contain banana and walnut, total health foods!
Regardless of whether or not you agree with my justification, these are some good doughnuts whether healthy or indulgent. They are so moist and a little crunchy from the walnuts. Obviously chocolate makes everything better! Make sure to eat these doughnuts fast, they only have about 24 hours of life before they start to get a little stale. Eating fresh food has so many constraints, but it sure tastes better.
One Year Ago – Lemon Cornmeal Pancakes
Baked Banana Nut Chocolate Chip Doughnuts
Adapted from That’s So Michelle
Yield 20-24 mini doughnuts
1 cup (about 2 large) mashed bananas
1/2 cup sugar
1/2 cup nonfat Greek yogurt
1/4 cup (4 tablespoons) unsalted butter, melted
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
- Preheat the oven to 325 ˚F and spray the doughnut pan with Baker’s Joy.
- In a large bowl mash the bananas with a fork. Mix in the sugar and the yogurt.
- Keep using the fork to mix in the melted butter, eggs, and vanilla. Make sure the liquids are mixed well together.
- Add in the powder, soda, salt, chocolate chips, and chopped walnuts. Mix until just combined.
- Scoop into the doughnut pan using 2 teaspoons, about 2 scoops for each doughnuts. Spread to smooth and make sure to only fill the doughnut pan about 3/4 of the way.
- Bake for 10 minutes or until just browned on top.
- Let cool on a wire rack before storing. They are lovely to eat warm!