“Don’t they look legit?” Zoe gasped as I topped off the first donut with rainbow sprinkles.
I couldn’t agree more. They looked incredible!
Carefully, I held the soft but warm donut between my thumb and index finger. I gingerly lowered it into the bath of glossy chocolate ever so slowly so Zoe could capture another shot. I flipped it over onto the baking pan, watching the dark, rich glaze drip effortlessly over the edge. It formed a smooth shell, glistening against the sunlight.
I repeated the steps. This time, to my dismay, I lost grip and bathed the whole donut into the endless pool of chocolate. Grimacing I tried to save it, with Zoe frantically signaling me to “take it out” whilst dropping her camera.
I mouthed “sorry” before managing to lift out the dunked donut with a fork. It wasn’t the first time I demonstrated my lack of talent for cake decoration. Just a month ago, I had also unsuccessfully tried to decorate chocolate cupcakes that turned out to look more like a squidgy lump of poop than chocolate frosting.
Despite my rather unprofessional decorating skills, these banana donuts definitely were quite the catch that evening. No amount of chocolate glaze or ungraceful decorating could marr the reality: they just tasted so good! Soft, light, fluffy banana sponge cake with a dark chocolate glaze topped with sprinkles. Who could beat that?
We decided to use our most trusted banana bread recipe to make this gourmet banana chocolate donuts. No Frosting. No Butter. No Deep Frying. No bags of icing sugar. No flour. You would never be able to find these in any donut stores out there. And they taste way better.
Nestled in uniform lines these little cakes were impressive – just like in any bakery (but healthier, low carb and more delicious). Breakfast? Lunch? Dinner? These beautiful desserts are good to eat anytime of the day!
So how about a guilt-free sweet treat to serve up to your guests this December? Homemade Chocolate Glazed Banana Donuts!
- 1 batch Low Carb Banana Walnut Bread Recipe
- Glaze:
- ½ cup Chocolate Chips
- 1 tsp Coconut Oil
- Optional: Sprinkles, Almond flakes, peanuts, coconut flakes
- Preheat once to 350F.
- Spray down a donut pan with cooking oil. Divide the banana bread batter into the donut pan. Bake for 15 minutes.
- When the donuts are cooled, let the chocolate chips and coconut oil in the microwave. Mix well.
- Lightly dip the top half of the donuts into the chocolate. Decorate with sprinkles/nuts/coconut flakes.
LOVE,
Zoe & Mia
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