Ingredients
Scale
For the donuts:
- 1 ¾ cups whole-wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt
- 3 medium very ripe bananas
- ½ cup unsweetened almond milk
- ¼ cup vegetable oil
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ½ cup packed (3 ½ ounces light brown sugar)
- ½ cup chopped lightly-salted peanuts (chopped)
For the chocolate glaze:
- ½ cup powdered sugar
- ¼ cup cocoa powder
- 3 tablespoons almond milk
Instructions
- Preheat the oven to 350 F. Degrees. Spray a nonstick donut pan with vegetable cooking spray and set aside.
- In a mixing bowl, mix together the flour, baking powder, cinnamon, allspice, cloves, nutmeg, and salt.
- Using the back of a fork mash the bananas in a large bowl. Whisk in the milk, oil, egg, vanilla extract, and sugar.
- Fold the flour mixture into the wet mixture until everything is just combined.
- Spoon the mixture into a disposable pipe bag (a big Ziploc bag would work too), cut the bottom part of the bag, and fill each donut mold nearly to the top.
- Bake for 13-15 minutes or until donuts spring back when gently pressed. Turn the donuts onto a wire rack and let them cool.
- Meanwhile, make the glaze. Sift the powder sugar and cocoa powder into a bowl. Whisk in the almond milk.
- Dip each donut in the chocolate glaze and sprinkle them with chopped peanuts. Serve immediately.
- As long as they are kept in an airtight container, leftovers will still be good for the next day or two.
Notes
The donut recipe is adapted from Andie Mitchell’s new cookbook Eating in the Middle: A Mostly Wholesome Cookbook.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking, Dessert