peanut butter banana chocolate chip donuts (gluten-free, dairy-free)

I had two overripe bananas and I was planning to bake banana bread because it's too cold out — at least for me — for nice cream.

But when I looked at the amount of batter I ended up with it wasn't enough for my bread pan (note to self: order mini bread pans). However, it was enough for my silicone donut pan. And let's be real, everything tastes better when it's shaped like a donut.

I had a little batter left, so I also made a few muffins and they turned out delicious as well — so give that a try if you don't have a silicone donut pan. If you're looking for other recipe ideas to use up bananas, give my peanut butter chocolate chip banana bread bites, easy chocolate covered banana pops or my 4-ingredient pancakes a try.

And if you like frosting on your donuts, I made a super simple peanut butter frosting. You'll find the recipes below.

xxoo — christine

---

DONUT AND MUFFIN BATTER

---

INGREDIENTS

• 2 eggs

• 1/2 tsp. baking soda

• 1/2 tsp. baking powder

• 2 ripe bananas

• 1 Tbsp. coconut oil

• 1/2 cup peanut butter

• 2 Tbsp. agave

• 1 tsp. vanilla extract

• 3/4 cup gluten-free flour

• 1/3 cup mini chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees

2. Beat eggs, then add baking powder and baking soda and set aside

3. Mash bananas in a separate bowl

4. Add coconut oil, peanut butter, agave and vanilla to mashed bananas

5. Add egg and banana mixtures together, then fold in the flour and chocolate chips

6. Add about 2 tablespoons of the mixture to the donut or muffin pan (if making muffins, use liner)

7. Bake for 10-12 minutes, watching carefully so you don't overbake. The muffins will take longer than the donuts

---

FROSTING

---

INGREDIENTS

• 1/3 cup peanut butter

• 1/2 cup powdered sugar

• 1/4 tsp. vanilla

• 2-3 Tbsp. milk (dairy or non-dairy)
  

DIRECTIONS

1. Add peanut butter, powdered sugar and vanilla to a bowl, then use a handheld mixer and slowly add in milk and spread on top on donuts.