One of my childhood favorite combinations was peanut butter and chocolate (banana came on later), I could eat it any time of day. Unfortunately my choices in those days did not include organic peanut butter or real chocolate. While the types of food I eat has changed drastically, that does not mean I have to sacrifice flavor! Banana keeps these donuts moist and also adds a hint of sweet banana flavor. Peanut butter adds that nutty taste that is always enjoyed in any type of food. Chocolate chips, well I think they can speak for their selves.
The secret to these donuts is to use spotted bananas, that time when people think “Oh those are too rotten” while I say “they are just right”! Using PB2 also adds a ton of flavor without adding any moisture. PB2 is a naturally dried peanut powder which lacks all the fat and calories of normal peanut butter, perfect for people trying to lose weight! Two tablespoons = 45 calories! You can find it online here or find it at some grocery stores. I buy my PB2 at my local Kroger. You might not have heard of teff before either, but it is very similar to sorghum flour in its performance in baked goods. Teff is the world’s smallest grain, even smaller than amaranth! The name teff actually means "lost" since if you spill the grains on the ground they are most definitely lost. You can also buy teff in the flour or grain form from the link above.
Chocolate Chip Banana Donuts with Cocoa Peanut Icing
½ cup coarsely ground oat flour (ground my own from rolled oats)*
¼ cup teff flour
¼ cup almond flour
3 tbs coconut flour
¼ cup coconut sugar
1 ½ tsp cinnamon
1 ½ tbs baking powder
¼ tsp baking soda
1 ½ tbs flax meal
1 tsp vanilla
¾ cup almond milk
½ cup + 3 tbs mashed ripe banana (or 1/2 cup banana + 3 tbs peanut butter if you want a more defined peanut flavor)
¼ cup mini vegan non-dairy chocolate chips
1 ripe banana
3-4 tbs chocolate PB2 powdered peanut butter *
1 tbs cocoa powder
2 tbs organic creamy peanut butter
1 tbs almond milk (if needed to thin)
Preheat oven to 350F degrees.
Combine all dry ingredients including spices. Mash banana and whisk together with the wet ingredients in a separate bowl. Mix the wet with the dry and stir to combine, and then fold in chocolate chips.
Lightly grease a nonstick donut pan. Pour in the batter, using a knife to even out the top. Bake for about 22 minutes. Check with a tooth pick when done. Top with the icing below and garnish with more chocolate chips, enjoy!
While the donuts are baking, make the icing. Combine all ingredients except banana in a bowl. Add in the banana and almond milk, then mash with the other ingredients until well combined. Add more cocoa powder or peanut butter if desired. Recipe makes 6 medium donuts.
*if you cannot find PB2, just use more creamy peanut butter and more almond milk to thin it out.
*if you do not want to grind your own oat flour into a course texture, just use 1/3 cup store bought oat flour + 2 1/2 tbs rolled oats for texture.