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Baked Banana Bread Donuts

Baked Banana Bread Donuts
Christopher Mohs

So I will be the first to admit that I’m addicted to great dessert breads.  If it weren’t for the fact that my oven has been down for the last 6 months, I’m sure there would have been loaves upon loaves of banana bread and countless other dessert breads being hauled into the office (my coworkers and their waistlines may be thankful that wasn’t the case over the summer). But I’m up and rolling again and stumbled across this recipe for Banana Bread Donuts – BAKED!  Yeah, not deep fried, but baked. Something we can all appreciate from a saturated fat standpoint and also the ability to avoid the messy prospect that is any thing fried.

As always, I wanted to do a bit more research and and find just the right mix of ingredients to make this not only easy, but extremely delicious. Reaching back to my favorite banana bread recipe, I knew this was the best place to start (you’ll want to reference this one for some great tips on, for one – prepping the bananas). To make the batter more dense, greek yogurt is called in and a few other minor modifications and we have the easiest baked donut recipe that mouth watering mouths could ever indulge in. Here it is.


2 ripe bananas
1/2 cup sugar (I used raw cane sugar)
1/2 cup fat free Vanilla Greek Yogurt
1/4 cup unsalted butter (melted)
2 eggs
1/2 tsp Vanilla Extract
2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Crumble Spice Artisan Blend
1 cup Chocolate Chips (I prefer Ghirardelli Milk Chocolate)

For the Topping: (mix together)
1/4 cup Raw Cane Sugar
1 tsp Crumble Spice Artisan Blend


In a mixer on low speed, combine mashed bananas, sugar, greek yogurt, vanilla, butter, and eggs. In a separate bowl combine the flour, baking powder, baking soda, salt, Crumble Spice, and chocolate chips.  Mix the dry ingredients together and then add to the wet ingredients and mix until just combined.  Remove the mixing paddle and with a spatula give the mix a couple stirs to ensure that everything is mixed evenly. There are always the bits of flour on the edge of the bowl and a slightly wetter mix at the bottom to resolve.

Transfer the batter to a gallon ziplock bag (this will become a rudimentary piping bag to pipe the donuts into the pan.

Preheat the oven to 325 degrees.  Grease a donut pan (I would recommend the Wilton Nonstick 6-Cavity Donut Pan from and then clip off one of the bottom corners of the ziplock bag with batter and pipe in to each cavity filling about 3/4 full.  Before placing in the oven, sprinkle the topping on each donut and then bake for 12-15 minutes (until a toothpick comes out clean).  Turnout donuts onto a cooling rack and continue the process until all the batter is used up (it made approximately 18 donuts for me).

That’s it! Super easy and I challenge you to allow them to cool before diving in.