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!
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.