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Chocolate-Banana Doughnuts

4.0 by 30 people
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  • Makes: 30 servings
  • Serving Size: doughnuts plus holes
  • Prep: 40 mins
  • Rise: 1 hr 30 mins
  • Cook: 2 mins per batch

Chocolate-Banana Doughnuts



  1. In bowl combine 1-1/2 cups of the flour, the sugar, yeast, and 1 tsp. salt; set aside. In saucepan combine milk and butter. Heat until warm (125 degrees F). Add to flour mixture. Add bananas, eggs, and yolks. With mixer, beat on medium 2 minutes. Stir in 3-1/2 cups flour, adding additional flour 1/4 cup at a time. (Dough will be sticky.) Transfer to a buttered bowl; turn to coat surface. Cover; let rise 1 hour or until doubled.
  2. On floured surface roll dough to 3/8-inch thickness. Cut with floured 2-1/2-inch doughnut cutter. Reroll dough and repeat. Place cutouts on baking sheet. Cover; let rise 30 minutes or until doubled.
  3. Fry a few at a time in hot oil (365 degrees F) for 2 minutes or until golden; turning once. Remove with slotted spoon; drain. Dip in glaze. Makes 30 doughnuts plus holes.




  1. In microwave-safe bowl combine semi- sweet chocolate pieces, whipping cream, and butter. Microwave 1 minute; stir. Microwave 30 seconds more. Whisk in powdered sugar until smooth and light-color corn syrup.

Nutrition Facts (Chocolate-Banana Doughnuts)

    Per serving:
  • 213 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 41 mg chol.,
  • 115 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 11 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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