This recipe came together quite well as my goal was to make a baked donut using bananas and a NATURAL sugar substitute called Erythritol. Erythritol can be used in the place of sugar without the harmful side effects that other sweeteners may have.  It is great because it  has fewer calories than sugar, has a low glycemic impact and it doesn’t contribute to tooth decay.  Look for non-GMO on the packaging. It is not as sweet as sugar so when substituting in baking I tend to use more (see recipe ingredients below).

Donuts are so simple to make and take no time at all.  It is better to get 2 donut pans so that you can make 1 dozen at a time instead of waiting 10 minutes before the next batch comes out.

Also, see my photo on how to set up a Ziploc bag to pipe the donut forms instead of trying to spoon the batter in. It will make it more uniform.  Also, don’t fill the form more than two thirds, otherwise you will have mini cakes instead of donuts.

Yields 12 donuts:

• 1 egg
• 1 mashed medium sized banana
• 1/4 cup melted coconut oil (or you can use butter)
• 2 tablespoons greek yogurt or sour cream (see my pancake recipe for how to make your own sour cream)
• 1/2 cup Erythritol sugar (or you can use 1/3 cup coconut or brown sugar)
• 1 cup whole wheat flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Glaze:

• 4 squares of dark bakers chocolate (or 1/4 cup dark chocolate chips)
• 1 tbsp coconut oil

1. Preheat oven to 350F (325 if it’s convection oven).  Grease the donut pans with coconut oil or the melted butter if that’s what you’re using.
2. Beat the wet ingredients (egg, banana, coconut oil, sugar) on high until well blended.
3. Combine dry ingredients in a bowl (flour, cinnamon, baking powder, baking soda, salt). Add dry ingredients to wet bowl and mix until combined.  Do not over mix.
4. Spoon batter into a ziploc bag and snip off the corner.  Pipe the batter into the greased donut pans.
5. Bake for 10 minutes.  Turn them on a cooling rack.
6. To make the chocolate glaze, warm 4 squares of baking chocolate (1/4 cup dark chocolate chips) and 1 tablespoon of coconut oil for 30 seconds in the microwave in a shallow microwaveable dish.  Stir and repeat the process again until the ingredients are uniform.  Dip each donut, shake off excess chocolate  and place on rack to cool.