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!
- 3 medium overripe bananas
- ⅓ cup canola oil (or another neutral flavored baking oil)
- ⅓ cup unflavored soy or almond milk
- 2 teaspoons vanilla extract
- ⅓ cup coconut sugar (can sub organic brown sugar)
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini vegan chocolate chips
- ¾ cup mini vegan chocolate chips
- ⅓ cup creamy natural peanut butter
- ½ cup finely chopped roasted peanuts
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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.
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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.
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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.
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Fold in the mini chocolate chips.
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Distribute the batter among the doughnut cavities.
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Bake until the doughnuts are fluffy and spring back when touched lightly with a finger.
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Transfer the pan(s) to a cooling rack to cool.
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While the doughnuts cool, make the frosting. Melt the chocolate chips by microwaving in 30 second increments, then stir in the peanut butter.
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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.