These moist and delicious chocolate chip studded, banana bread baked doughnuts are dipped in a rich chocolate ganache before being sprinkled with chopped pecans for added crunch. You’ll be back for seconds, or even thirds.
Banana bread is one of my favourite, and most baked recipes in the world. There’s nothing better than the rich fug emanating from the kitchen when you’ve got a banana bread or two in the oven. It’s the first thing I recommend for baking novices, and the first thing I think to bake for friends and family. It truly is a staple in my life. That being said, I’ve never turned it into doughnuts… until now.
Chocolate chip banana bread baked doughnuts, it just rolls right off the tongue, doesn’t it? Well, I can promise you that these little buggers are a much better mouthful than their name. Just don’t try to say it with your mouth full of doughnut, trust me.
I just love baked doughnuts, aren’t they just the cutest? All the fun of the fair without the big old hassle of deep frying. Not that I don’t like fried doughnuts, they’re just more of an event. I’m an equal opportunities doughnut fan.
You’re gonna need a 6 hole doughnut pan for this recipe. If you don’t already have one, this is the one I use. I’ve had it for absolutely years now and it’s still going strong.Print
These moist and delicious chocolate chip studded, banana bread doughnuts are dipped in a rich chocolate ganache before being sprinkled with chopped pecans for added crunch. You’ll be back for seconds, or even thirds.
For the doughnuts:
- 2 medium very ripe bananas, mashed
- 100g light brown sugar
- 75g unsalted butter, melted
- 150g plain flour
- 1/2tsp baking powder
- 1/2tsp cinnamon
- 1 large free range egg
- 100g chocolate chips
For the ganache:
- 200g best quality dark chocolate, chopped
- 400ml double cream
- 50g pecans, chopped
- Preheat oven to 175C and grease the hollows of a doughnut pan.
- In the bowl of an electric mixer mix together the mashed banana, melted butter and egg. Stir through the flour, baking powder and cinnamon until just combined. Stir through the chocolate chips.
- Pour the batter into a large piping bag and pipe into the prepared doughnut pan, filling each hollow to the top. Bake for 15 minutes before turning out onto a wire cooling rack.
- To make the chocolate glaze place the chopped chocolate into a bowl and set aside. Heat the double cream to just below boiling point, pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir the cream and chocolate together until fully melted and glossy.
- Dip each cooled doughnut into the chocolate glaze and sprinkle with the chopped pecans.