Ingredients
- cup(125 g) all-purpose flour(spooned & leveled)
- teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- large egg
- 1/3 cup(67 g) packed light or darkbrown sugar
- 1/4 cup(4 Tbsp;56 g) meltedbutter, slightly cooled
- 1/2 cup mashedbanana(about1 medium banana)
- 1/2 teaspoon pure vanilla extra ct
- Tablespoon s(30ml) buttermilkorwhole milk
- 1/2 cup(90 g) darkchocolate chips(semi-sweet works too)
- Tablespoon s(28 g) unsalted butter
- teaspoon slight corn syrup*
- teaspoon swater
Instructions
- Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. It’s that easy.
- Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped top bag to pipe the batter. (You can see me doing this in my pumpkin donuts post.) Just spoon the batter into a large zipped top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
- Bake. They bake up VERY quickly!
- Make the glaze. I usually do this as the donuts bake. Melt the chocolate chips, butter, corn syrup, and water together until completely smooth.
- Dip into glaze. Dip the warm donuts into the chocolate glaze.
