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banana bread

Chocolate Glazed Banana Donuts

March 8, 2022 By Ashley Leave a Comment

If you’ve never had a banana donut, you’re in for treat with this recipe. These chocolate glazed banana donuts are all the best flavors of banana bread in a baked cake donut, topped with chocolate ganache glaze and chopped, toasted hazelnuts. This is a simple recipe that comes together quickly, making it perfect for an on the go sweet treat any day of the week.

Chocolate Glazed Banana Donuts

These donuts are tender, fluffy and moist. They retain their moisture for a few days, and I think these taste even better the day after they’re baked. The silky chocolate glaze is the perfect pairing and helps boost the hint of cinnamon in the donuts. Toasted, chopped hazelnuts add some nutty crunch.

Chocolate Glazed Banana Donuts

Banana Donuts

These donuts are made all in one bowl, similar to how you would make banana bread. Melted butter, and brown sugar are whisked together, followed by mashed bananas, an egg and vanilla. Flour, a smidge of cinnamon, baking soda, baking powder, and salt are whisked in and mixed until just incorporated.

Chocolate Glazed Banana Donuts

You can spoon the batter into the prepared donut pans, or you can also pipe the batter into the pans. Fill them about 2/3 full so that they have space to rise. The donuts only take about 9-11 minutes to bake, until they are golden brown.

Chocolate Glazed Banana Donuts

Chocolate Glaze

While the donuts cool, prepare the glaze. Combine the bittersweet (or semisweet) chocolate with the butter, cream and a pinch of salt. Microwave in 30 second increments, still after each, until smooth, glossy and fully melted. Dip the cooled donuts in the glaze and top with toasted hazelnuts.

Chocolate Glazed Banana Donuts

I hope that you enjoy these chocolate glazed banana donuts as much as I do! If you make them, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more banana recipes, check out these posts:

Banana Bread Scones with Espresso Glaze

Banana cake with Salted Caramel and Peanut Butter Buttercream

Chocolate Glazed Banana Donuts
Print Recipe
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Chocolate Glazed Banana Donuts

Tender, fluffy baked banana muffins topped with chocolate glaze and toasted hazelnuts
Prep Time15 mins
Cook Time10 mins
Course: Breakfast
Servings: 8 – 9 donuts

Ingredients

Banana Donuts

  • 1/4 cup (56g) unsalted butter
  • 1/2 cup (107g) brown sugar
  • 1 cup (227g) mashed banana (about 2 medium bananas)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Chocolate Glaze

  • 1/3 cup (57g) bittersweet chocolate chips
  • 1 ½ tablespoons unsalted butter
  • 1 ½ tablespoons heavy cream
  • pinch of salt
  • 1/4 cup (28g) toasted hazelnuts, finely chopped

Instructions

Banana Donuts

  • Heat the oven to 350F. Liberally butter (or baking spray) two – standard (6 wells) baking pans. You will be using 8-9 wells total.
  • Melt the butter in a large bowl. Whisk in the brown sugar until smooth.
  • Stir in the mashed bananas, the egg and the vanilla extract.
  • Sprinkle the surface of the batter evenly with the flour, cinnamon, baking soda, baking powder, and salt and whisk until the ingredients are fully dispersed in the batter.
  • Pipe or spoon the batter into each donut well, filling about 2/3 full.
  • Bake the donuts for 9-11, until golden brown, and a toothpick inserted in a donut comes out clean.
  • Leave to cool on a cooling rack for about 5 minutes before removing them from the pan to cool completely.

Chocolate Glaze

  • In a medium bowl, combine the chocolate, butter, cream and salt.
  • Melt in the microwave in 20-30 second increments, until the glaze is smooth, glossy and fully melted.
  • Dip the donuts into the glaze, twisting as you remove the donut, to allow the excess glaze to drip back in the bowl.
  • Topped with toasted hazelnuts.

Filed Under: Breads, Rolls and Buns Tagged With: banana, banana bread, breakfast, chocolate glaze, donut, doughnut, ganache, hazelnut

Banana Bread Scones with Espresso Glaze

June 24, 2020 By Ashley 2 Comments

Guys, I’ve lost count of how many times I’ve made banana bread in the past couple months. With the family being home, I can make a few loaves for a quick breakfast or snack, and they’re gone in no time. We always have bananas on hand for smoothies, but oftentimes they go beyond the point of no return. And, believe it or not, I found that it is possible to get bored with banana bread, no matter how many variations you make. Of course, overripe bananas can’t just be tossed (They’re perfect for baking!), and how many more bananas does one REALLY need in the freezer?

So I made these banana bread scones with espresso glaze one day, trying to use up one lone overripe banana. I’ll admit, I’m a bit in over the top for these. They have the browned, crisp exterior and the flaky, moist, buttery interior texture of a scone with the flavor of banana bread. The espresso glaze adds sweetness and a coffee flavor that just *makes* these scones. The glaze might just be my favorite part.

Banana Bread Scones with Espresso Glaze

About the Ingredients

Basic scone ingredients are used in this recipe, including flour, baking powder, baking soda, salt and super cold butter. So what additions makes these scones so amazing?

  • Brown Sugar: While very little sugar is used in my scone recipe – don’t forget that there is sweetness is coming from the banana and glaze too – brown sugar is used instead of granulated sugar for a bit of that brown sugar caramel flavor and moistness that white sugar just can’t provide.
  • Bananas: You will need one large super ripe banana. The more ripe it is, the sweeter it is and better the flavor. You want your banana to browning, spotting and soft. I like to break up my bananas with a fork to really ensure that the bananas are smooth and there aren’t any large lumps.
  • Spices: Cinnamon, vanilla and a touch of nutmeg gives these scones that delicious banana bread flavor.
  • Buttermilk: The buttermilk provides extra moisture and tenderness to the scone, and a bit of that tangy flavor that buttermilk lends to baked goods to really make them amazing. Buttermilk also will result in a loftier scone because it reacts with the acid in the leavening agents.
  • Pecans: I love the nutty, toasted crunch that pecans lend to the scones.

Banana Bread Scones

How to make banana bread scones

  • Mix together the wet ingredients – the banana, vanilla and buttermilk
  • Mix together all the dry ingredients – flour, sugar, baking powder, baking soda, salt, and spices.
  • Cut in the cold butter to the dry ingredients.
  • Add the wet ingredients to the dry/butter mixture, followed by the pecans.
  • Pat the dough into a circle and cut into wedges.
  • Chill the dough.
  • Brush the scones with cream and turbinado sugar.
  • Bake – then drizzle with glaze.

Banana Bread Scones

Be sure to avoid overworking or warming up the dough when mixing and shaping it. Overworking the dough will make the scones tough and flat. Chilling the dough before baking allows the butter to firm back up, and all the ingredients to cool down which makes for flaky and tender scones. Brushing the chilled scones with cream is essential to the bake of the scone. It helps with the browning as well as helping to create the crispy exterior. The turbinado sugar adds additional sweetness and a bit of crunch.

A note about mixing methods

In the recipe, I have provided instructions on how to make the scones by hand. However, you can also make these in a food processor, like I did in my bacon, cheddar, cheddar and chive scones. Both of these methods will be produce perfectly delicious banana bread scones.

Banana Bread Scones

These scones get even BETTER with a drizzle of espresso glaze. It’s always a bummer to get a scone coated with a flavorless glaze. This is the opportunity to add additional flavor to the scones, as well as sweetness. So I like to go with a super concentrated coffee flavor for the glaze. I like to use both espresso and espresso powder. Using both packs a concentrated espresso punch. Mix the espresso, espresso powder, confectioners glaze, and vanilla together until smooth. The glaze should be thick but pourable. Drizzle the glaze over the still warm scones.

This recipe makes a relatively small batch, only making 6 regular sized scones. This recipe doubles and triples well. You can also keep unbaked scones in the freezer and pop them into the oven in the morning for freshly baked scones. Unbaked scones can be covered and refrigerated overnight, or placed in an airtight container and frozen for up to 1 month.

For more delicious breakfast treats, check out these recipes:

Blueberry Streusel Muffins

Pumpkin Cream Cheese Muffins

Bacon, Cheddar and Chive Scones

Banana Bread Scones
Print Recipe
4.50 from 2 votes

Banana Bread Scones with Espresso Glaze

Tender, crumbly and lightly spiced banana scones with a crispy exterior drizzled with a thick espresso glaze.
Prep Time10 mins
Cook Time25 mins
Chill30 mins
Total Time1 hr 5 mins
Course: Breakfast
Keyword: scones, banana bread, banana, epresso glaze
Servings: 6 Scones

Ingredients

  • 1/2 cup (1 large, ripe banana) mashed banana
  • 1/4 cup (60ml) buttemilk, cold
  • 1/2 teaspoon vanilla extract
  • 2 ½ cups (318g) all purpose flour
  • 1/2 cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup (113g/1 stick) unsalted butter, cut into cubes, cold
  • 1/3 cup + 1 tablespoon (48g), divided chopped, toasted pecans
  • 1 tablespoon heavy cream or half and half
  • 1 tablespoon turbinado sugar, for sprinkling
  • 1 teaspoon instant espresso
  • 2 ½ teaspoons prepared espresso or water, hot
  • 1/2 cup (57g) confectioner's sugar
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Combine the mashed banana, buttermilk, and vanilla into a medium bowl. Set aside.
  • Whisk flour, brown sugar sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl.
  • Add the cold, cubed butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers (my preference) until the mixture comes together in pea-sized crumbs.
  • Add the wet ingredients to the dry, followed by 1/3 cup of pecans and mix until everything is just moistened. You may have some straggly bits that aren't completely mixed in. That's ok. Don't overwork the dough.
  • Scoop the dough onto the counter and, with floured hands, work dough into a flat ball shape. The dough should be sticky. If it seems too dry, and won't stick together well, add 1-2 more tablespoons buttermilk.
  • Press and form the dough into an 6-inch disc and, with a sharp knife or bench scraper cut into 6 equal wedges.
  • Place the scones onto a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes.
  • While the scones are chilling, heat the oven to 400F.
  • Brush the tops of the scones with heavy cream. Sprinkle the tops with turbinado sugar.
  • Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top.
  • Remove the scones from the oven and let them cool for 10 minutes.
  • While cooling, prepare the glaze. Whisk together the espresso powder, espresso, vanilla, and confectioner's sugar until combined.
  • Drizzle the scones with the glaze and sprinkle the remaining 1 tablespoon of pecans over the scones. Serve warm.

Filed Under: Muffins, Scones and Biscuits Tagged With: banana, banana bread, breakfaast, drizzle, espresso, glaze, pecan, scones

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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