We are home and in the swing of things. My parents drove up after the wedding and arrived on Saturday, the Chick went to visit her mom after the wedding and got home Saturday night.
We celebrated everyone's arrival with ribs for dinner and these donuts for breakfast. It was one of my healthier eating days! I'm back on kale smoothies tomorrow....yea, right.
|Over-ripe bananas are a wonderful thing.|
|Warm and delicious...perfect for breakfast.|
Banana Chocolate Chip Donuts
adapted from Twigg studios
2 medium bananas, very ripe and mashed
1/2 cup brown sugar
1/2 cup buttermilk or almond milk
1/4 cup butter, melted
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup chocolate chips, I used mini
Preheat oven to 350°F. Generously spray donut pans with cooking spray, or butter well.
Mix bananas, sugar, milk, butter, eggs and vanilla together in a medium bowl. Sift flour, baking powder, and salt together in a small bowl. Mix the dry ingredients with the wet ingredients (or the other way around, I can never remember how you are supposed to do it), then add the chocolate chips.
Pour the mixture into a large ziplock bag, squeeze the air out and snip off one corner. Pipe the batter into the donut molds. Bake for 12-15 minutes. Let donuts cool in pans for 5 minutes, then turn out onto a cooling rack. Let cool. Serve with chocolate dipping sauce, Nutella, or plain...it's all good.
This post linked to Homemade Mondays from Frugal by Choice, Cheap by Necessity.
1 year ago: Buttermilk Blueberry cake and Dave the Streetsweeper
2 years ago: Strawberry Upside Down Cake
July 21, 2014 Sunrise: 4:13am Sunset 11:39pm Temp. H 72/ L 54°F