Banana Chocolate Chip Doughnuts with Peanut Butter Glaze

I don't know about you, but whenever I buy a bunch of bananas, I can never seem to finish eating all of them before they get too ripe. I do like my bananas a bit on the unripe side, so maybe my criteria for bad bananas is a little too harsh. Luckily, there are a million delicious recipes that use up over-ripe bananas... in fact, maybe I just let them get that way because my subconscious craves banana bread. My subconscious effing loves banana bread.



...Anyway! There's no special story behind this recipe aside from me letting some bananas get too ripe. Whoops! Enter the holy trinity of banana, chocolate and peanut butter, which speaks for itself. So let's get right to it, shall we?



Banana Chocolate Chip Doughnuts with Peanut Butter Glaze
Recipe slightly adapted from Tastebook
Makes about 6 doughnuts

Doughnuts
1/2 cup mashed ripe bananas (about 2 small)
1/4 cup granulated sugar
1/4 cup plain yogurt
4 tbsp butter, melted and cooled slightly
1 egg
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup semisweet chocolate chips

Glaze
1 tbsp smooth peanut butter
2/3 cup icing sugar
about 1 tbsp water

1. Preheat your oven to 325F/162C and lightly grease a doughnut baking tin (mine is a Wilton Nonstick 6-Cavity Donut Panwhich you can order from Amazon).

2. In a small bowl, stir the flour, baking powder, baking soda and salt together and set aside.

3. In the bowl of an electric mixer, beat the banana, sugar, and yogurt until well mixed. Add the melted butter, eggs, and vanilla, and beat until incorporated.

4. Add the flour mixture and mix just until combined - you don't want to beat it or over mix the batter. Gently fold in the chocolate chips with a spatula.

5. Scoop the batter into a large resealable freezer bag and seal it. Use scissors to cut about 2 inches off one of the corners. Squeezing the batter through the snipped corner into your doughnut tin. (You can do this step without piping the batter and simply spooning it evenly into the tin, but the piping method will give you a less lumpy, more uniform doughnut).

6. Bake the doughnuts for 13-15 minutes, until a skewer comes out clean (avoiding chocolate chips). Remove from the pan and allow to cool completely on a wire rack.

To make the glaze: stir all the ingredients together in a small bowl. You may need to add more water, 1/2 teaspoon at a time, to get a smooth, loose consistency. Drizzle or spread evenly over top of the doughnuts. Allow the glaze to set for a couple minutes. Store your uneaten doughnuts in an airtight container (psshhhh, "uneaten doughnuts"... ha!)