Spring!! Spring is coming and I’m feeling all the excitement. But mainly, I’m just so excited to share these doughnuts! The only thing they actually have to do with spring is the fact that I made them for Easter. Whether that’s an Easter brunch, Easter dessert, or just some fun Easter baking, I LOVE them so much. Also, happy St.Patrick’s Day everyone! These could be equally great for today as well. I even used some Lucky Charms marshmallows to decorate! But these are meant to be my Easter doughnuts! My family and I are truly obsessed with them – Asher, Oslo, mom, and dad, we all really adored these doughnuts. All the gushing aside, the inspiration came from two places. My blender banana muffins, which if you have not yet made, you really need to. I made several batches because the requests kept coming (Asher and Oslo loved them!). The other inspiration is my newfound fascination with baking doughnuts. I’ve just really gotten into making doughnuts this year, they are so cute and yummy! Just a few weeks ago I made blackout doughnuts, and now peanut butter banana doughnuts. But to be very honest, I love these doughnuts even more. As I said, I’m kind of obsessed. They’re just so fun, so easy, and SO DELICIOUS! I really love that they’re not overly sugary. They’re actually on the healthier side (aside from the decorations), so you gotta love that!
Details
You just need a couple of mixing bowls and some simple ingredients for these! Add all of the wet ingredients to the bowl first. Start with the bananas, then the peanut butter, maple syrup, eggs, and vanilla. All ingredients I always have on hand. Mix up the wet ingredients – be sure to mash up the bananas first. Then add the dry, just whole wheat flour (though all-purpose works nicely too), baking powder, baking soda, and salt. Then blend one more time to just combine everything and stir in the coconut oil. Once the batter is ready to go, bake in a doughnut pan. If you don’t have a doughnut pan, make doughnut holes using either a regular muffin pan or a mini muffin pan. Either option works just the same.
The glaze
Oh, the glaze, or glazes I should say. They make doughnuts and both are so simple. Just chocolate chips and either avocado oil or milk. If you use milk, you get a really creamy, dark, and rich glaze that stays softer on the doughnuts. It’s delicious and leaves you with chocolatey fingers – fun! If you use oil, you’ll get a more stiff glaze that really sets up and hardens once the doughnuts cool. Both are equally delicious, it’s more of a texture thing. The chocolate + milk glaze is creamy and fudgy. While the chocolate + oil glaze is more firm, like milk chocolate. To decorate – the fun part, I used a mix. Some doughnuts have chocolate sprinkles. For the others, I took leftover marshmallows from the Lucky Charms box and crushed them over the doughnuts. They turned out sooo cute. I love the pastel Easter colors! Just looking at these makes me happier! Enjoy a few doughnuts while the glaze is still warm – yummmy! Each bite is filled with sweet, fluffy, peanut butter banana cake and extra fudgy chocolate frosting. You can’t beat these! Looking for other springtime desserts? Here are my favorites: Lucky’s Golden Ticket Cupcakes Double Strawberry Sugar Cookies Bakery Style Chocolate Chip Muffins Giant Double Blueberry Muffin Cookies Cream Cheese Swirled Cinnamon Carrot Cake Muffins Lastly, if you make these Chocolate Glazed Peanut Butter Banana Doughnuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
