There’s nothing I could say to do these donut holes justice. I’ve honestly never tasted anything more delicious. Combining all of my favorite things, this is a recipe for success!
I practically live off of bananas, peanut butter and dark chocolate. There are so many recipes using all three ingredients to come. Don’t you worry!
I didn’t think it was possible to fall in love with food, but I sure did when I first tried one of these. Okay, fine… four of these.
These incredible donut holes are:
Moist
Sweet
Very banana-y
Warning: Super addicting
If you like bananas, peanut butter and chocolate even a little, you’ll LOVE these!
Banana Peanut Butter & Chocolate Donut Holes
Author: Ella Smith
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 21-23
Ingredients
- 1½ very ripe bananas, mashed
- 1 large egg
- ⅔ cup coconut sugar
- 1 Tablespoon natural creamy peanut butter
- ¼ cup coconut oil, melted (measured before melting)
- 1 cup whole wheat flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons unsweetened almond milk
- 2 teaspoons pure vanilla extract
- For Peanut Butter Dipping:
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons natural creamy peanut butter
- For Chocolate Dipping:
- 2 Tablespoons coconut oil, melted
- 1½ ounces dark chocolate
Instructions
- Preheat cake pop maker or oven to 350 degrees F. If using the oven, grease 12-cup mini muffin tin with olive oil or non-stick spray and set aside.
- In a large bowl, mash bananas.
- In a medium bowl, whisk egg.
- Add egg and coconut sugar to bananas and stir until combined.
- Add peanut butter and stir,
- Melt coconut oil in the preheated oven or microwave. Add coconut oil to batter.
- Stir in flour, baking powder and salt.
- Stir in almond milk and vanilla.
- If using a cake pop maker, grease both top and bottom with olive oil.
- Scoop a heaping tablespoon of batter into each cavity or muffin tin.
- If using a cake pop maker, cook until toothpick comes out clean (3-5 minutes.)
- If using a muffin tin, bake until toothpick comes out clean. (I haven't tried this.)
- Once all are cooked, let cool completely.
- Line a cookie sheet with parchment paper. Set aside,
- In a small heat-safe bowl, melt peanut butter dipping ingredients together. Stir together.
- In a small heat-safe bowl, melt chocolate dipping ingredients together. Stir together,
- Dip half of the donut holes in the melted peanut butter and set on the lined cookie sheet.
- Dip half of the donut holes in the melted chocolate and set on the lined cookie sheet.
- Place cookie sheet in the freezer and cool for 5 minutes.
- Using a small spoon or squeeze bottle, drizzle remaining peanut butter and chocolate on top of each donut hole.
- Place cookie sheet in the freezer for another 5 minutes,
- Transfer to an airtight container and save in the refrigerator.
Notes
I haven't tried making these with a mini muffin tin, but I've heard that it works just the same as a cake pop maker.
Nutrition Information
Serving size: 1/22 the recipe Calories: 98 Fat: 8.9 Carbohydrates: 11.4 Sugar: 5.6 Sodium: 35.5 Fiber: 1.3 Protein: 1.4 Cholesterol: 8.5
