heaping 1/2 cup overripe mashed bananas about 2 small bananas
Chocolate Glaze and Peanut Butter Drizzle
1cupdark chocolate chips
Pre-heat the oven to 350 degrees. Grease a 12 cavity donut pan.
Whisk together the egg, maple syrup, and coconut sugar in a large bowl until the sugar is dissolved.
Stir in the greek yogurt, milk, vanilla, and melted coconut oil. Mix well.
Fold in the mashed banana.
Shift the dry ingredients into a the wet ingredients and gently mix until the wet and dry ingredients are well-incorporated.
Pour the batter into a plastic bag or piping bag. Once the bag is filled, cut off one of the corners and pipe the batter into the donut cavities.
Bake for 9 minutes.
Let cool slightly, then remove the donuts from the donut pan. Let the donuts cool completely.
For the chocolate glaze, in a microwave safe bowl, place the chocolate chips and coconut oil and microwave, on 50% power, in 45 second intervals, stirring after each interval, until the chocolate chips and oil are melted and the mixture is smooth.
In a separate microwave safe bowl, heat the peanut butter for 30-45 seconds or until melted (and runny enough to drizzle over donuts). Pour mixture into a plastic/piping bag.
To glaze the donut, dunk the donuts into the chocolate mixture, top side up, so there is a generous amount of chocolate on the top of the donut. Drizzle the melted peanut butter on top of the chocolate glaze. Top with crushed peanuts. Repeat for each donut.
Eat right away or allow the chocolate to harden, about 1 hour.