Sunday, March 17, 2013

Banana Chocolate Chip Doughnuts

Here they are, the answer to your doughnuts-on-a-diet dilema!

Bananas, whole wheat flour, greek yogurt, and coconut sugar make these little delights easy on your waistline and a joy to your taste buds. Sometimes, for sanity's sake, you need a sinful little snack (or meal) to round out your salads. I hear you, I need it too. But I really don't want to throw away all of my hard work and effort to one (or three) calorie laden doughnut simply because I need a sugar fix, which is why baking them and swapping some of the ingredients makes it possible to have your cake doughnut and eat it too!

For those of you who do not have a doughnut pan-you must get one today. Like now. You might want to get two so you can make all your doughnuts at once and be on your way to eating them even quicker. I only have one and it's mildly annoying to have to wait for the first batch to cool, then wash the pan for the second batch, all the while the six doughnuts you did have are mere crumbs on a platter because 3 sets of hands have snatched them up faster than you could secure your own doughnut delight.  Now you have to wait another 15 minutes to get yours. Definitely get two pans.

Banana Chocolate Chip Doughnuts
adapted from: janieskitchen

  • 2 small very ripe bananas
  • 1/2 cup coconut sugar (or regualr cane sugar if you can't find it)
  • 1/2 cup fat free greek yogurt
  • 1/4 cup melted butter
  • 2 eggs (room temperature)
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 cup oat flour (you can use AP flour or any other combination of flours you have)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips (1 cup regular)
  • 1/4 cup cane sugar
  • 1 tblsp cinamon
How to:
Preheat you oven to 325 degrees. Grease your doughnut pan.

With a mixer, whisk the mashed banana, sugar, and greek yogurt until smooth. Add in the butter, eggs, and vanilla and mix. Next add the flour, baking powder, baking soda, and salt to the batter and mix until just combined. DO NOT OVERMIX.

Using a rubber spatula, mix in the chocolate chips. Scoop the batter into a plastic bag and then cut the corner to make your own little piping bag. You can spoon the batter into the pan but it tends to get everywhere because of the shape, so the baggie is much easier and more efficient. Fill the pan about 3/4 full and sprinkle some of the topping on each doguhnut. Bake for 12 to 15 minutes.

Allow to cool in the pan for about a minute and then remove onto a wire rack and sprinkle with more topping. The sooner you do this after you remove them from the pan the better as the steam helps hold the sugar. Otherwise you may need to brush with some extra butter to get the sugar to stick well.

Now simply stack on a plate, pour a cup of joe, and enjoy on your porch or in a sunny window!

Life is always better homemade!

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