Baked Banana Bread Doughnuts with Milk Chocolate Glaze
Deliciously moist baked banana bread doughnuts dipped in a milk chocolate glaze. The perfect breakfast or snack for Mum on Mother’s Day!
Recipe type: Breakfast
Serves: 12 doughnuts
For the Doughnuts
  • 2 cups (250g) plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg
  • ½ cup (100g) light brown sugar
  • ½ cup (120ml) buttermilk
  • 2 tablespoons vegetable oil
  • 1 large banana, mashed
For the Glaze
  • ½ cup (100g) milk chocolate chips
  • ½ cup (115ml) heavy cream
  • 2 teaspoons vanilla extract
For the Doughnuts
  1. Preheat the oven to 180ºC/350ºF/Gas 4. Grease a doughnut pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Whisk together the egg, sugar, buttermilk, vegetable oil, and mashed banana until combined.
  4. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Spoon the batter into the prepared doughnut pan, and bake for 8 - 10 minutes. Allow to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the Glaze
  1. Microwave the heavy cream until very hot, but not boiling.
  2. Place the chocolate chips in a heat-proof bowl. Pour the heavy cream over the chocolate and leave for 5 minutes. Whisk the chocolate and cream together until smooth and combined. Whisk in the vanilla extract.
  3. Dip each doughnut into the glaze, and leave to set on the wire rack.
These doughnuts taste best on the day they are made, but you can store them in an airtight container at room temperature for 2 days. You can also freeze unglazed doughnuts for up to 2 months. Thaw overnight in the fridge, then top them with glaze.
Recipe by SoFabFood at