Chocolate Chip Coconut Banana Bread Donuts

By srumbel

Since I often like to have chunks of bananas in my baked goods, I made sure not to mash my bananas too much. Because of this, the texture is denser like banana bread than the light texture of a donut. If you prefer the lighter texture, just make sure to mash the bananas well or use a mixture to get the bananas creamy. Serve them warm to enjoy melty chocolate or make them up the night before and eat them the next morning. Because of all of the banana and yogurt, these donuts don’t dry out overnight and still taste great the next day!

from akitchenaddiction

Ingredients

• 1 C all-purpose flour or white whole wheat flour
• 3-4 tbsp brown sugar, depending on how sweet you like your donuts
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2/3 C mashed ripe banana
• 1/4 C plain yogurt
• 1/4 C non-fat milk
• 1 egg
• 1 tsp vanilla extract
• 1/3 C chocolate chips
• 2/3 C shredded coconut (unsweetened or sweetened), divided

Preparation

Step 1

1.Preheat oven to 350. Spray donut pan with non-stick cooking spray.
2.In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt.
3.In a small bowl, stir together banana and yogurt until well-combined. Stir in milk, egg, and vanilla. Add wet ingredients to dry ingredients and stir until just combined.
4.Fold in chocolate chips and ⅓ C shredded coconut with a spatula.
5.Pour batter into a pastry bag or a gallon sized plastic bag with the corner cut off.
6.Pipe batter into donut pan, filling each cavity about ¾ full. Sprinkle remaining coconut over the top, about ½ tablespoon per donut. Bake for 10-12 minutes or until donuts start to turn golden brown.
7.Move pan to a wire rack and cool for 2 minutes before removing donuts to a wire rack.
8.Enjoy warm, but make sure you are careful for the hot chocolate chips!
9.Store leftovers in an airtight container.