Chocolate Hazelnut Banana Bread Donuts
Chocolate Hazelnut Banana Bread Donuts
Ingredients
- For the donuts
- 1 cup all- purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pureed banana (about 2 medium bananas smashed)
- 1/2 cup packed dark brown sugar
- 1 egg, at room temperature
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- For the Topping
- 4 tablespoons hazelnut spread (nutella will work, but I used Rigoni di Asiago Nocciolata Organic Hazelnut Spread with Cocoa and Milk - it's fabulous!)
- 5 tablespoons whole milk
- 1 cups powdered sugar, more may be needed to reach the consistency desired
- 1 cup toasted hazelnuts, roughly chopped
Instructions
- Preheat oven to 350 (F). Coat a doughnut pan with non-stick cooking spray; set aside.
- In a large bowl whisk together flour, baking powder, cinnamon, ginger and salt.
- In a small bowl, whisk together banana puree, sugar, egg, oil and vanilla until smooth. Add wet mixture to flour mixture; whisk until blended & smooth.
- Carefully spoon batter into a large resealable ziplock bag. Snip off the corner and carefully squeeze the batter into prepared doughnut pan, filling each mold about 2/3 full.
- Bake for 10-12 minutes, or until the doughnuts spring back when lightly pressed.
- Cool in the pan for 10 minutes, then carefully turn out directly onto rack to cool.
For the topping:
- In a medium-sized bowl whisk together the hazelnut spread, milk, and powdered sugar until very smooth. Add more sugar if the mixture is too thin, and more milk if it appears too thick.
- Dip the cooled doughnuts into the icing bowl, allowing any excess frosting to drip back into bowl. Transfer to rack. Top with chopped hazelnuts and serve immediately.
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