Banana doughnuts are good. Vegan banana doughnuts…better. Vegan banana doughnuts studded with rich chocolate chips and smothered in rich chocolaty peanut buttery goodness?? OH YES. Get ready for a decadent sweet vegan treat!
Well, we made it! Happy first post daylight savings Friday of 2018. How did everyone make out with the time change this year? Things were a little bumpy in the old ConVeg household. Sunday was fine, but once the week started I found myself a little grumpier and clumsier than usual. I took a bit of a spill on Monday while breaking in a new pair of gym shoes and ended up a little bruised and scratched up.
I read somewhere that the Monday after springing the clocks forward normally sees an uptick in accidents. So yeah, I blame DST. In my house we go around calling it daylight stupid time. Because we’re mature like that.
Anyhow, what better way to make up for some bruises and sleep deprivation than doughnuts? I’ve been hanging on to these suckers for a couple of weeks and now seemed like just about the perfect time to share their deliciousness.
I had banana doughnuts on my “to blog” list for a while, but then one day I got the brilliant idea to make them with chocolate chips and chocolate peanut butter frosting.
Think about it: bananas and peanut butter go great together. As do bananas and chocolate. Peanut butter and chocolate might just be the most magical food combination in existence. So why not put all three together for a mind-blowing treat? That’s just what I did.
The batter is pretty much a basic vegan banana bread batter. It’s similar to the one I used for these muffins, with some minor tweaking. Mix it up, add some vegan chocolate chips, and spoon it into your doughnut mold.
They bake up in just 12 minutes. And while they cool you can whip up the frosting which requires just 2 ingredients: chocolate chips and peanut butter. Be careful if you try to taste test: this stuff is seriously addictive.
When the doughnuts are cool you can finsih them off by dipping the tops in the frosting. If you really want to go all out, you can double the frosting portion of the recipe and dip both sides. It’ll be messy but probably the most amazing thing you ever ate.
Tips for Making awesome Chocolate Peanut Butter Frosted Banana Doughnuts…
- You’ll need to get a doughnut pan for these. Could you make them in a muffin pan instead? Probably, but I haven’t tried, so no guarantees. If that’s your plan, try these muffins instead. You can even frost them if you like!
- Make sure your chocolate chips are vegan and mini. Mini is important! Otherwise you’ll have giant gobs of chocolate in your doughnuts and they might fall apart when you remove them from the pan. I like Enjoy Life Mini Chips for this recipe.
- Make sure your bananas are overripe. You want lots of brown spots. I like to freeze my bananas when they get too ripe to eat. Then, when it’s time to bake up some banana doughnuts, thaw them and throw them into the batter.
Banana Doughnuts with Chocolate Peanut Butter Frosting
These vegan banana doughnuts are studded with rich chocolate chips and smothered in rich chocolaty peanut buttery goodness. Get ready for a decadent sweet vegan treat!
For the Banana Doughnuts
- 3 medium overripe bananas
- 1/3 cup canola oil (or another neutral flavored baking oil)
- 1/3 cup unflavored soy or almond milk
- 2 teaspoons vanilla extract
- 1/3 cup coconut sugar (can sub organic brown sugar)
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini vegan chocolate chips
For the Frosting
- 3/4 cup mini vegan chocolate chips
- 1/3 cup creamy natural peanut butter
- 1/2 cup finely chopped roasted peanuts
Begin by making the doughnuts. Preheat the oven to 350° and lightly oil a 12 cavity doughnut pan or a couple of 6 cavity pans.
Place the bananas into a large mixing bowl and mash well with a fork or potato masher. Stir in the oil, milk, vanilla and sugar, until well mixed.
Add the flour to the bowl, then sprinkle the baking soda and salt on top. Stir just until the batter is thoroughly mixed, being careful not to overmix it.
Fold in the mini chocolate chips.
Distribute the batter among the doughnut cavities.
Bake until the doughnuts are fluffy and spring back when touched lightly with a finger.
Transfer the pan(s) to a cooling rack to cool.
While the doughnuts cool, make the frosting. Melt the chocolate chips by microwaving in 30 second increments, then stir in the peanut butter.
When the doughnuts are cool, dip the tops in frosting, then sprinkle with chopped peanuts. Serve immediately or cover with plastic and store at room temperature for up to 2 days.