Chocolate Chip Banana Bread Baked Doughnuts

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.

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.

Still looking for bananary inspiration? Check out my other banana bread recipes here: Double Chocolate Banana Bread / Hazelnut Banana Bread / Banana & Chocolate French Toast / Banana Bread

Chocolate Chip Banana Bread Baked Doughnuts

Ingredients:

• 2 medium, very ripe bananas, mashed
• 100g light brown sugar
• 75g unsalted butter, melted
• 150g plain flour
• 1tsp baking powder
• 1/2 tsp cinnamon
• 1 large, free range egg
• 100g chocolate chips
• 200g dark chocolate, chopped
• 400ml double cream
• 50g chopped pecans

Cooking Directions:

1. Preheat oven to 175C and grease the hollows of a doughnut pan.
2. 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.
3. 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.
4. 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.
5. Dip each cooled doughnut into the chocolate glaze and sprinkle with the chopped pecans.

SHARE:

Double Chocolate Banana Bread

Banana bread is one of life's great pleasures. I love everything about this simple little loaf cake, the intoxicating fug it creates while baking is enough to make me weak at the knees.  I'm guilty of buying bananas with the sole purpose of allowing them to go black and gooey, just so I can mash em up and bake them into my absolute favorite cake. There's a reason we rarely serve up a banana bread in Pet Lamb, it's because I'll eat it all. No lie!

There are so many versions of this cake all over the internet, it's amazing how versatile banana bread can be. This double chocolate version is so totally indulgent and rich that I only try to bake it on special occasions, I seriously have no control when it comes to this baby. 

This particular loaf was whipped up so I could have an extra naughty birthday breakfast of dippy eggs followed by a slab of double chocolate banana bread, heated up in the oven of course.  Get that chocolate all nice and melty, it's no fun unless you get it all over your chops.  The perfect fuel for a busy day.

If you're a banana bread addict like me, check out my other favorite incarnation Hazelnut Chocolate Chip Banana Bread. It's a more sophisticated take on this loaf but equally as delicious!

Double Chocolate Banana Bread

Ingredients

• 50g (1/4cup) Butter, melted and cooled slightly
• 60ml (1/4cup) Sunflower oil
• 3 Over ripe bananas, mashed with a fork
• 150g (3/4cup) Light brown sugar
• 1 Large, free range egg
• 1tsp Vanilla extract
• 125g (1cup) Self raising flour
• 60g (1/2cup) Cocoa powder
• 1tsp Baking powder
• 1/2tsp Salt
• 150g (1cup) Chocolate Chips

Cooking Directions

1. Preheat your oven to 175C and grease a loaf tin and line with baking parchment.
2. In a large bowl mix together your mashed bananas, melted butter, oil, sugar, egg and vanilla extract until combined. Sift your flour, cocoa powder, baking powder and salt over the wet ingredients and stir until just combined. Stir through 3/4 of the chocolate chips and pour the batter into the prepared tin. Sprinkle over the remaining chocolate chips and bake for 60 minutes until a skewer inserted into the center of the cake comes out mostly clean. Remember there are chocolate chips in there so you may have to test the cake in a few places to ensure you're not just hitting melted chocolate.
3. Allow to cool in the pan for 20 minutes before removing from the tin and placing on a wire rack to finish cooling. Slice while still warm and sticky, enjoy and try not to eat the whole thing.

SHARE: