Description
These Banana Pancake Donuts with Chocolate Peanut Butter Frosting are the ultimate fusion of fluffy banana pancakes and classic donuts, topped with a rich, creamy chocolate peanut butter frosting. Perfect for brunch, dessert, or a fun weekend baking project, these baked donuts are as indulgent as they are easy.
Ingredients
Units
Scale
- For the Donuts:
- 1 ripe banana, mashed
- 1 cup pancake mix (any variety)
- 1/2 cup milk (dairy or non-dairy)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon cinnamon (optional)
- Nonstick spray for donut pan
- For the Chocolate Peanut Butter Frosting:
- 1/4 cup creamy peanut butter
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
- 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan with nonstick spray.
- In a bowl, whisk together mashed banana, egg, milk, vanilla, and maple syrup.
- Stir in pancake mix and cinnamon until just combined (do not overmix).
- Spoon or pipe the batter evenly into the donut pan.
- Bake for 10–12 minutes, or until donuts are set and lightly golden. Let cool in pan for 5 minutes, then transfer to a wire rack.
- While donuts cool, whisk together all frosting ingredients in a bowl until smooth and spreadable.
- Once donuts are cool, frost each with a generous layer of chocolate peanut butter frosting.
- Optional: Top with chopped peanuts, mini chocolate chips, or a drizzle of honey.
Notes
- Use overripe bananas for natural sweetness.
- These can be made ahead and stored unfrosted for 2 days; frost before serving.
- Can also be made in mini muffin tins if you don’t have a donut pan.
Nutrition
- Calories: 190 kcal
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
