Glazed Chocolate-Banana Donut Holes

Best donut holes ever! Moist, bite-size donuts, brimming with chocolate and banana. As if that fruit/cocoa combo wasn't fabulous enough, the little rounds are dunked in the most luxurious vanilla glaze. Baked not fried, undeniably easy, and wildly addictive. 

You seriously need to add these to your breakfast/brunch recipe arsenal. I mean, few things are better than warm donuts, and you can enjoy these in the comfort of your own home. And, since they're baked not fried, they're a much healthier option than their deep-fried cousins!

So how do you make "baked" donuts? With a mini muffin pan! The donuts bake up practically round, and once glazed, they look just like the fried donut holes from your favorite donut shop (without a layer of grease on the plate).

I'm am totally in love with these donuts and I think you will be too!

Glazed Chocolate-Banana Donut Holes
Store leftover donuts in an airtight container, at room temperature or refrigerated, for up to 3 days.

Cooking spray
1/2 cup milk (I used 2%)
3 tablespoons unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed ripe banana, about 1 banana
2 large eggs, room temperature (you don't want them to scramble in the warm milk)
2 teaspoons vanilla extract
For the glaze:
3 cups powdered sugar
3 tablespoons milk, or more if needed
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Spray 36 mini muffin cups with cooking spray.

In a small saucepan, combine the milk and butter. Set the pan over medium-low heat and cook until the butter melts and tiny bubbles appear around the edges of the pan. Remove the pan from the heat and let cool for 5 minutes.

In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa, baking soda, baking powder, and salt.

Whisk the banana, eggs and vanilla into the milk mixture. Add the milk mixture to the flour mixture and mix until just blended (you can start with the whisk and switch to a spatula).

Spoon the batter into the prepared muffin cups, filling each cup 2/3 full.

Bake for 8 to 10 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the donuts, in the pans, on wire racks.

To make the glaze, in a medium bowl, whisk together the powdered sugar, milk and vanilla.

Dunk the donut holes into the glaze using a fork or your fingers. Place the glazed donut holes on a wire rack nestled on top of a large baking sheet (let the glaze drip through to the baking sheet). Cool until set. 

Makes 36 donut holes