Ingredients
1 cup plain flour
¼ cup cocoa powder
½ tsp baking powder
½ cup caster sugar
½ cup milk at room temperature
¼ cup ripe mashed banana
¼ cup coconut oil, melted and cooled
1 tsp vanilla extract
Chocolate glaze, to decorate (see below)
coloured sprinkles (if desired)
Chocolate glaze
1 cup sifted pure icing sugar
¼ cup cocoa powder
2 tbsp milk
Method
- Preheat the oven to 180°C (160°C fan forced). Grease 12 holes of a standard 12-cup doughnut pan with cooking spray. Sift together flour, cocoa, baking powder, sugar and a pinch of salt in a medium bowl. Make a well in centre.
- In a separate small bowl, whisk together milk, banana, coconut oil and vanilla extract. Pour the wet ingredients into the well in the dry ingredients and mix until combined. Spoon batter into a large plastic freezer or zip-lock bag and snip the corner. Pipe the batter evenly into the 12 pan holes so they are each about two-thirds full.
- Bake doughnuts for 10 min or until cooked when tested with a skewer. Cool in pan for 5 min before turning out onto a wire rack to cool completely.
- To make chocolate glaze: Sift together pure sifted icing sugar and cocoa into a bowl. Add milk and stir until combined, adding more milk if too thick.
- Dip the top half of each doughnut into the Chocolate Glaze to coat, letting the excess drip back into the bowl. Return to wire rack and decorate with sprinkles or nuts if desired. Allow to stand for 5 min to set before serving.
