Once upon a time I bought a doughnut pan and was so excited that I made pumpkin doughnuts the next day. And then Sidecar Doughnuts came to town and my life was suddenly filled with maple bacon, chocolate ganache and huckleberry goodness. As much as I love Sidecar, they certainly aren’t the healthiest doughnuts in town, so I decided it was time to dust off the ol’ doughnut pan and make baked chocolate banana doughnuts.
Truth be told, this recipe for baked chocolate banana doughnuts was kind of thrown together at the last-minute. I was watching the live stream of the 14.2 Crossfit Open WOD and when I heard it was Overhead Squats and Chest-to-Bar pull-ups, I immediately panicked and decided I needed a baked good in my life in a bad way. As per usual, we had some overly ripe bananas on our counter, so baked chocolate banana doughnuts were born.
Since my spelt banana muffins came out so good I decided to use spelt again in this recipe. Add in some chocolate chips, a little honey and an egg, and you have a delicious baked doughnut as a health(ier) treat.
This recipe actually yields 10 doughnuts, but since my doughnut pan only holds 6, I improvised and made muffins with the remaining batter. The muffins were just as tasty as the doughnuts, so if you don’t have a doughnut pan, make muffins instead!
2 medium ripe bananas
1 cup spelt flour
1/2 cup semi sweet chocolate chips
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 tbsp honey
1/3 cup canola oil
1/3 cup water
Preheat your oven to 350F. Mash your bananas in a mixing bowl with a fork.
Add your egg, honey, canola oil, water and vanilla to the mixing bowl. Mix all ingredients until well blended.
Add your spelt flour, salt, cinnamon and baking soda and continue to mix until the mixture is nice and creamy.
Pour into your greased muffin tins or doughnut pan and place in the oven for 20 minutes. The doughnuts will be lightly browned once they are done.
What’s your favorite doughnut flavor? I do love the Buttermilk Old-Fashioned at Sidecar.