Peanut Butter Banana Chocolate Chip Baked Doughnuts

I guess today is national doughnut day. Or is it donut? Does it matter the spelling? It seems to be quite the split camp about the spelling. Some say the GH in doughnuts is too cumbersome, I think the GH makes it look harder to pronounce ( I have a 5 year old that has learned to read and she likes to argue about words spelled with letters that aren’t pronounced or enunciated or articulated the way she thinks they should be) some say the GH is more artisanal and DONUT is just for shoving in ones face. Either way the first Friday of June has been declared national doughnut day and I am sharing with you a baked variety I made for my kiddos a few weeks ago.

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I have a confession. I actually don’t really like donuts/doughnuts.  I have never liked yeast fried ones and cake kind are ok. Most are way too sweet for me, and any of the filled ones are just too messy. I don’t care to deep fry foods at home ( I attempted churros once and, well, they looked like fried poop) so if I do make doughnuts, they are baked. Which really is more like a round muffin. And muffins are healthy-ish.

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My kids have learned to totally sucker me into making doughnuts for breakfast on the weekends once in a while. I wont make them every weekend, but maybe once a month. It all started with me laying in bed scrolling through pinterest on my husband’s ipad and my 5 year old saw donuts in my feed and she practically screamed ” MOMMY!!!  Can you puhhllleeeaaassseeee make donuts for breakfast??”   Actually she did scream. She is always so excited for donuts. This is why I keep it a once in a while rare treat. I am all about healthy organic foods, and I believe in balance, and an occasional treat is still ok.

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I actually wasn’t even planning on photographing these doughnuts, But I had my marble slabs set up from a prior shoot so I decided to photo them. I had to throw two doughnuts at my kids first so I didn’t have to hear them complain I was photographing the doughnuts first. They are now on to me ” Mommy do you have to take photos of these or can we eat them?” My poor kids…

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I told my kids they could eat a doughnut ( after eggs of course) and then they decided they wanted to watch me photograph and offer ideas on how to style. ” Stack them up high, mommy!!”

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These were fun to shoot

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I love this round cooling rack.

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The only bad part about baking donuts, or really anything I cook or bake for that matter…. The dishes to clean up after.

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Peanut Butter Banana Chocolate Chip Baked Doughnuts
Recipe type: Doughnuts, Breakfast, Misc Sweets and Confections
Prep time: 
Cook time: 
Total time: 
Serves: 14
Peanut Butter Banana Chocolate Chip Baked Doughnuts Makes 14 Doughnuts
  • 1 tbsp coconut oil
  • 2½ c organic all purpose flour (11 ounces)
  • 1 tso baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 medium overripe bananas
  • ½ c organic crunchy peanut butter
  • 4 Tbsp organic butter, unsalted
  • ⅔ c organic light brown sugar
  • ½ C plain organic Greek yogurt
  • 2 large free range organic eggs, room temp
  • 1½ tsp vanilla extract
  • 1½ cups mini chocolate chips ( I used Enjoy Life)
  1. Preheat oven to 325 F. Brush the wells of two donut pans with melted coconut oil, set aside
  2. In a small bowl whisk together the flour, baking powder, baking soda and salt. Set aside,
  3. In another bowl melt the peanut butter and butter together, and stir until smooth. Stir in the brown sugar. Let cool slightly.
  4. In a large bowl mash the bananas and add the greek yogurt and vanilla stirring until just combined. Add in the peanut butter mixture and stir again. Add in the eggs and stir until well combined. Add in the flour and stir until no flour streaks are left, fold in the chocolate chips
  5. Using a pastry bag ( or plastic baggie with a nickel sized hole cut from one corner) fill with doughnut batter. Pipe even amounts of batter into each doughnut well. Bake for 10-12 minutes or until the tops bounce back when pressed.
  6. Let cool in pans 2 minutes then remove to wire rack to cool completely. Cool and wash pans before brushing with butter to bake the remaining batter.
  7. Store at room temp for 2 days or freeze up to a month.
If you want to make these gluten free you can swap out any all purpose gluten free flour mix. I use the one I created often. I keep a container of it in my fridge. You can find my gluten free flour mix recipe HERE

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So there you have it. Happy National Doughnut day. I now vote for national salad day.

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  1. I just bought a baking doughnut pan. Perfect. It arrived two days ago. I work, so this is a weekend thing. I hope this style does taste like cake doughnuts and not muffins. Of course being baked is such a MAJOR bennie.
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  2. So glad you made these, they’re awesome! Love that term – “healthy-ish”.

  3. Peanut butter,banana and chocolate chip?! Sounds heavenly!! And I bet they are super moist thanks to baking them and using banana!

  4. Come into my kitchen, my child. I will teach you how to fry. Your waistline will never be the same. muahaha!

    I love that you said you threw 2 donuts at your kids so you could photograph :)

  5. Audrey B. says:

    This recipe looks so great… but the measurements are off…. aren’t they?

    2 1/2 Cups is more than 11 oz of flour. More like 20 oz. A cup and a half would be more like 11 oz.

    Since you’re calling for 2 eggs and I see the goal is 14 donuts, I’m going with the full 2 1/2 cups of flour.

    Hoping they work out for school pick-up snack tomorrow!

    • Nope. A cup of flour is about 4 ounces. I use a pastry scale to weigh it out. 20 ounces of flour would be way too much! I have made these so many times and I will measure the flour out in cups and half cup and check on my scale and its always 11 ounces sometimes a teeny bit more if I am a little careless when measuring. Hope you like them!

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