Healthier than the fried kind these easy chocolate chip and banana baked donuts are a sweet morning treat. They freeze well, too. You can make a batch on the weekend and have them whenever you’d like.
For this recipe you’ll need: butter, oil, eggs, sugar, vanilla, orange zest buttermilk, bananas, flour baking soda, salt, mini chocolate chips
If you are in a hurry click here to go straight to the recipe.
Who doesn’t like donuts for breakfast?
I’ve made homemade donuts for years and honestly I’ve kind of held out on baked donuts because… well… they just seemed a little insipid. My whole mentality was that if you are going to all of the trouble to make donuts you might as well go ahead and fry them. Well, that was my mentality until my husband got me mini bundt pans for Christmas. OMG, they are so cute I just look for ways to use them.
So I was making some banana bread and I had a little left over. I spooned it into these and when it was baked it was not just delicious but it was so pretty! And y’all know I am big on pretty.
So I played around with the recipe a little more and ended up with these banana baked donuts. One of the reasons I don’t make donuts more is that it means dragging out the frying and rolling out gooey dough, then scraping it off the counter to clean it up when I’m done. These are easy because it’s a batter that you just spoon in the mini bundts.
Back in the day when I wasn’t working and we were homeschooling I made breakfast every morning. Pancakes, cinnamon rolls, biscuits and gravy, homemade donuts — since no one was going anywhere in the morning I had the time. The kids enjoyed it, I enjoyed it, and honestly we all took it for granted. I miss those days terribly although I love my work, too. So, it’s great when I can make yumminess like these banana baked donuts in the brief moments that I have.
It probably sounds funny when a food writer says that they don’t have time to cook, doesn’t it? It’s true. When I am working on a project I cook for that project. It means that maybe you eat chicken enchiladas for breakfast… and lunch… and dinner couple of days in a row. If I am working on a cookbook it’s worse because it’s for a longer period of time. So when I find recipes like this it makes me very happy.
I don’t know how things are for you but for me? I push myself so hard. It seems that whatever I’m doing, no matter how “successful” it seems to be to others it’s just never enough for me. I am still waiting to feel grown up!
It’s something I’ve been thinking about a lot lately. I don’t want to do things halfway or settle for less than my best but I wish I could allow myself the contentment of saying, hey I did a really good job on that. It shouldn’t be that way. We should allow ourselves to be as encouraging and supportive of ourselves as we are of the people we love.
And maybe that’s the key. That whole love your neighbor as you love yourself thing. Maybe that’s what’s wrong with the world — we really are loving others the way we love ourselves… but we feel disgusted and angry with ourselves so that’s what we give to other people.
I don’t even know how I got on that tirade. I guess I am just trying to say whatever you’re doing? It’s enough.
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These Nordic Ware Heritage Bundtlette Cake Pans are super heavy and they are the ones I have. They clean up beautifully because they are nonstick. Just wipe them out.
Nestle Toll House Mini Morsels are what I used. The smaller ones work better than the big ones.
Banana Baked Donuts with Chocolate Chips
- 1/4 cup melted unsalted butter
- 1/4 cup oil, (peanut, sunflower, walnut, other light oil)
- 1 egg
- 11/4 cup white sugar
- 1/2 teaspoon vanilla
- 1 tablespoon orange zest
- 1/3 cup buttermilk
- 1 cup very ripe mashed banana
- 1 2/3 cups flour
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- Preheat oven to 325F
- Grease 2 sheets of mini bundt pans (12 pans)
- Melt the butter -- let cool to lukewarm
- Beat the oil, eggs, vanilla, sugar, orange zest, and buttermilk until well blended.
- Beat in the cooled butter and banana.
- Mix the flour, baking soda and salt and stir into the banana mixture until well blended.
- Add chocolate chips - blend well.
- Spoon into 12 greased mini bundt pans and bake at 325F for 20 minutes, or until a toothpick stuck into the center comes out clean.
- Cool in pans for 10 minutes.
- Turn out of pans and dust with confectioner's sugar or glaze with favorite glaze.
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