Breakfast/ Dessert

Baked Banana Donuts with Dark Chocolate Glaze & Toasted Coconut

 Hello hello hello my friends!

I made you donuts!

Healthier donuts.

Healthier banana donuts.

Healthier banana donuts with chocolate.

Healthier banana donuts with chocolate and toasted coconut.


I love you.

 I am a donut FANATIC. But, you see, I didn’t always feel that way. It wasn’t until a couple of years ago that I started really loving those little fried rounds of goodness. Fortunately/unfortunately, we live a couple blocks away from a pretty awesome bakery in Provo that bakes glorious donut creations of wonderfulness. Don’t worry, we don’t go too frequently ;P

I got this donut pan for my birthday and was so stinkin’ excited to use it! Baked donuts are a lot like muffins, if we’re being honest here, BUT it’s a donut shape, which makes it different and more exciting, obviously.

I’m working up the courage to make fried donuts. I love eating things that are fried (in moderation), but I hate the process of frying. It’s spattery and hot and messy and I’m slowly getting over myself and making my way to the stove to spend some time with hot oil. Maybe I’ll get there within the next month? Wish me luck.

 These donuts are moist, fluffy, sweet, banana-ey (obviously), and you need to eat them for breakfast TODAY. Please. Or BRUNCH! Yes. We love brunch.

Paired with a glass of almond milk, the donut practically sings its way down your throat.

That was weird. Ugh, sorry.

Makes 12 donuts


2 very ripe bananas, mashed

1/2 c honey

1/2 c low-fat buttermilk

1/4 c coconut oil

2 eggs

1 t vanilla

1 c all-purpose flour

1 c whole wheat flour

1 t baking powder

1/2 t baking soda

1/2 t salt

for the glaze: 

1/2 c dark chocolate chips

1/4 c (or more) unsweetened vanilla almond milk

1/4 c unsweetened, flaked coconut


Preheat oven to 325.

In a large bowl, combine the bananas, honey, buttermilk, coconut oil, eggs, and vanilla.

In another bowl, whisk together the flours, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the wet ingredients and stir until just combined.

Pour the batter into a ziploc bag and seal it shut. Cut off one of the corners.

In a greased donut pan, pipe the batter into the molds using the ziploc bag and fill each mold 3/4 of the way.

Bake for 10-12 minutes, and then let cool on a wire rack.

Meanwhile, melt the chocolate chips by heating in the microwave for about a minute, stopping half way to stir. Then, add in the almond milk. If you need more, add a tablespoon at a time until you have the consistency you desire.

In a small skillet on medium high heat, add coconut. Stir occasionally, and let toast until golden brown. Take off the heat.

Once cooled, dunk the donuts into the chocolate glaze, and then sprinkle with the toasted coconut.

xo, Lucia

{recipe adapted from Janie’s Kitchen}

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