It has been over a month since my birthday, and I have been seriously craving my birthday cake! Every year I make myself this Banana Chocolate Chip Cake with Peanut Butter Frosting recipe, so I thought maybe I would turn that into bread pudding, but then I thought maybe I should make it into doughnuts first. So I made Chocolate Chip Banana Bread Doughnuts, and they were so dang good!
I mostly used the previously mentioned cake recipe and a pumpkin doughnut recipe to base the recipe on.
Chocolate Chip Banana Bread Doughnuts
Ingredients
3 1/2 c all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 eggs
2 Tbsp melted butter, cooled
1/2 c light brown sugar
1/2 c granulated sugar
1/4 c sour cream
2 tsp vanilla extract
1 1/2 c mashed very ripe bananas
1/2 c mini semisweet chocolate chips
2 lb lard (a)
2 pints canola oil
parchment paper, cut into 3-inch squares
piping bag or large zip-top bag
Peanut Butter Glaze Ingredients
2/3 c peanut butter
4 cups confectioners sugar
1/3 c half-and-half or milk
Directions
- In a large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
- In a smaller bowl, beat eggs with an electric mixer for 1 minute, until they are lightened. Add the melted butter, brown sugar, granulated sugar, sour cream, and vanilla extract. Beat for an additional minute. Then stir in the mashed banana.
- Add the wet ingredients to the dry and mix together with a large rubber spatula, until they come together. Do not overmix.
- Cover and refrigerate the dough for an hour.
- Fill a large, heavy bottomed pot or high-sided sauté pan half-way with half lard and half canola oil. Heat over medium until oil reaches 350-375 degrees Fahrenheit.
- Stir the chocolate chips into the chilled dough.
- Fill the piping bag or sip-top bag with the dough. Cut off the tip at about 3/4 inch wide.
- Pipe the dough onto the parchment squares. Pipe one circle per parchment square. The dough may seem thin, but it will rise while frying.
- Prepare glaze while oil is heating.
- Once the oil has reached 375°F, begin to add the doughnuts, add two or three at a time to the pot. Use two wooden spoons, or one wooden spoon and one spider, to hold down opposite corners of the parchment square until the doughnut releases from it. Do this for all doughnuts in the pot. Once the doughnut unsticks from the parchment, fry for approximately 1 minute more before flipping it and fry for an additional 2 minutes on the other side. Take doughnuts out of the oil with a spider or slotted spoon. Place the doughnuts on a paper-towel lined cooling rack.
- Repeat step 9, frying in batches of 2 or 3 doughnuts, until all are fried. Yield approx. 2 dozen.
- After cooling for a few minutes, dunk in the peanut butter glaze.
Peanut Butter Glaze Directions
- Beat peanut butter with an electric mixer for 1-2 minutes until light and fluffy.
- Add the milk or half-and-half and 1 cup of confectioners sugar. Beat together.
- Add the rest of the confectioners sugar, and more milk if needed.
Notes
(a) Half lard and half canola oil is my preferred ratio. If you don’t want to use lard, you can use all canola oil.