We’re up bright and early this morning, traveling to Disney World to attend Food Blog Forum. Like I said yesterday, it’s a family adventure! I’m bringing my mom, husband and son for a jam-packed weekend of rides and learning.
It’ll be THE longest car ride of Liam’s life so far and I’m a bit nervous about that. He’s done 4 hours in the car before, but this is almost twice that. Luckily, we’ve rented a mini van (my husband swears we’ll never get one) and I’m looking forward to the ample space.
Thank goodness for donuts and coffee, because it’s going to be a long day. But, we decided to drive up a day early to leave us plenty of time to stretch our legs on the trip and chill out at our hotel once we arrive.
A good night sleep tonight and we’ll be ready to rock ‘n roll tomorrow!
I’m so excited I’m about to pee in my pants. But, not so excited where I can’t pause and tell you about these beauties that I’ve been teasing you with.
They’re 100% whole wheat, but don’t taste like it.
They’re full of fruit, but taste as sweet as ever.
They’re packed with antioxidants from the dark chocolate.
Boom. The perfect breakfast.
I saved you a bite…
Whole Wheat Banana Chocolate Chip Baked Donuts
slightly adapted from Barbara Bakes
- 1 cup mashed banana
- 1/2 cup non-fat plain greek yogurt, such as Chobani
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 2 eggs
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup 60% cacao Ghirardelli chocolate chips
- Preheat the oven to 325°F.
- Spray the donut pan(s) with a little bit of canola oil spray. Set aside.
- In a medium bowl, beat the banana, yogurt, sugar, butter and eggs together with an electric beater or in your stand mixer.
- In a separate bowl, stir the flour, baking powder, baking soda and salt together until combined.
- Stir the dry ingredients into the wet, until combined.
- Stir in the semi-sweet chocolate chips.
- Pour the batter into a gallon-sized ziplock bag, cutting a small hole in one end.
- Squeeze the batter into the donut mold, filling almost to the top.
- Bake for 15-20 minutes or until a cake tester comes out clean.
- Allow the donuts to cool for a few minutes before removing from the pan and placing on a cooling rack. Note: If you only had one donut pan, once the donuts are on the cooling rack, simply run the warm donut pan under cold water to cool to room temperature. Wipe the pan down with a paper towel until clean. Repeat from step 8.
- Meanwhile, in a microwave safe bowl, melt the dark chocolate chips, stirring every 20 minutes until melted.
- Once the donuts are cool enough to handle, dip the tops into the melted chocolate.
Servings: 12 donuts