I can’t look at these without literally drooling. As a general rule I’ve never really been a doughnut person, but I realized that’s because I had never had fresh, hot, chocolate frosted doughnuts. That is, until Duck Donuts opened up shop 5 minutes down the road from our house. Now I crave them on a regular basis (like several times a week).
To contain my urge to eat a dozen sugary doughnuts weekly I got a doughnut baking pan and set out to make a healthier version of my favorite doughnut.
You can get one of these pans at just about any store that carries baking pans like Target or Walmart and they are usually pretty inexpensive.
I made these doughnuts with maple syrup instead of sugar, greek yogurt for the probiotic benefit and to pack them with protein for muscle repair. They are also a great use for over-ripe bananas!
I topped them with dark chocolate and strawberries (my personal favorite) but these are a blank slate. You could top them with sprinkles, cinnamon sugar, vanilla icing etc. The combinations are really only limited to what you can dream up! You can even put chocolate chips, apples and cinnamon or blueberries in the batter and bake them in!
- 2 ripe bananas (mashed)
- 1/2 cup maple syrup
- 1/2 cup plain greek yogurt
- 1/8 cup unsalted butter (melted)
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Spray your doughnut pan with cooking oil. Preheat the oven to 325°F. With your stand or hand mixer whisk together the bananas, maple syrup and greek yogurt. Add melted butter, eggs and vanilla until mixed. Add flour, baking powder, baking soda and salt until incorporated. Pour contents into a gallon size Ziploc, cut a corner of the bag and pipe into your doughnut pan filling each about three quarters full. Bake for 12-15 minutes. Top with your preferred toppings and enjoy!
For ours I just melted some dark chocolate and cut up some strawberries. Yum!