Chocolate Peanut Butter Banana Bread Mini Donuts
These Chocolate paste quick bread mini Donuts area unit a fun and delicious course. This formula makes thirty six mini donuts – they’re the right treat for parties!

Chocolate, paste, and Banana is Kevin’s favorite band of all time. Like, I seriously can’t stress this enough. He loves it. Anytime I build course he forever needs one thing with chocolate, paste, and banana. I even have a whole Chocolate, paste, and Banana Pinterest board only for him.

I like chocolate and paste the maximum amount because the next person (I mean, un agency doesn’t right?!) and that I love quick bread, however I’m simply not very a bananas-in-my-dessert kind of gal. I’m a plain-Jane vanilla lady. Simply offer Pine Tree State plain chocolate chip cookie dough, a vanilla cake, or a vanilla shake and that I am in heaven. And since I’m typically the one doing the baking, I typically get my method once it involves desserts.
But August is Kevin’s birthday month (we celebrate the full month over here!) thus he gets to choose no matter course he needs — a minimum of for the month of August. Last year we have a tendency to started a practice of creating 3 birthday treats rather than a conventional cake.

INGREDIENTS :
FOR DONUTS :
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup mashed banana (about 1 medium banana)
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
FOR TOPPING :
- 2 tablespoons creamy peanut butter
- 1–2 tablespoons whole milk
- 1/2 cup + 1 tablespoon powdered sugar
- 1/2 cup mini chocolate chips
INSTRUCTIONS :
- Preheat oven to 350 degrees F. Generously coat donut pans with cooking spray.
- In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together sugar and egg. Then add banana, oil, and vanilla extract, mixing until thoroughly combined. Stir in the flour mixture, stirring until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
- Carefully fill each donut indentation 3/4 full. Bake for 7-9 minutes or until donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, wish together peanut butter and 1/2 cup powdered sugar. Slowly add 1 tablespoon milk, whisking constantly until you get a smooth frosting. Add remaining tablespoon of milk and / or sugar if needed to get the right consistency.
- Dip the top of each donut into the frosting and transfer to a wire rack. Then dip the top of each donut into the chocolate chips and press to coat. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.
Source : https://www.kevinandamanda.com/chocolate-peanut-butter-banana-bread-mini-donuts/#_a5y_p=1002975
 
 
 
Komentar
Posting Komentar