Description
These Banana Pancake Donuts with Chocolate Peanut Butter Frosting are a healthier breakfast treat made with pancake mix and ripe banana. Light, fluffy, and dairy-free, these baked donuts are fun, quick to make, and dipped in a luscious chocolate peanut butter glaze.
Ingredients
Units
Scale
- 1 1/2 cups pancake mix (e.g., Bob’s Red Mill homestyle pancake mix)
- 1 banana, mashed
- 2/3 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- 1 cup chocolate peanut butter (for frosting)
- Regular peanut butter (optional, for variation)
Instructions
- Preheat oven to 350°F (175°C) and spray a 3-inch donut pan with non-stick cooking spray.
- In a large bowl, whisk together pancake mix, mashed banana, almond milk, baking powder, cinnamon, and maple syrup.
- Transfer batter into a piping bag (or plastic bag with the tip cut off) and pipe batter into donut molds, filling them ¾ full.
- Bake for 10 minutes. Let donuts cool in the tin for 3–5 minutes, then remove and cool completely.
- To make frosting: microwave 1 cup of chocolate peanut butter in 30-second intervals until melted and slightly runny.
- Dip each donut halfway into the melted peanut butter and place on a tray. Serve immediately or let the frosting set for about 1 hour.
Notes
- Use ripe bananas for the best flavor and sweetness.
- You can substitute any pancake mix, but the texture may vary slightly.
- Let the donuts cool completely before dipping to avoid melting the glaze.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 donut
- Calories: 140
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg