Whole Wheat Baked Banana + Chocolate Doughnuts

Whole Wheat Baked Banana + Chocolate Doughnuts
adapted from Flour’s Famous Banana Bread – Flour, Joanne Chang
makes around 20 mini baked doughnuts

6 tbsp (3 oz / 85g) sugar
1 egg
1/2 cup (125 ml) mashed ripe banana
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 tbsp yoghurt
1/4 tsp salt
1/8 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
3/4 cup + 1 tbsp (3.5 oz / 100g) whole wheat flour
1 tbsp wheat germ (optional, if you don’t use it, replace with 1 tbsp of flour)

3 oz semi-sweet chocolate, chopped
1/3 cup (80 ml) double cream (a.k.a heavy cream)

Preheat your oven to 350 degrees F, and grease a mini doughnut pan* very well.
Whisk together the egg and sugar until light and pale, about 10 minutes. Stir in the banana, oil, vanilla and yoghurt.
Sift in the salt, cinnamon, baking powder, baking soda, flour and wheat germ (if using). Then stir together until combined. Pipe the batter into the greased mini doughnut pan and bake for 10-12 minutes.

While the doughnuts bake, put the chocolate into a small heatproof bowl. Heat the cream gently in a small saucepan until it starts to steam. Pour 3/4 of it into the bowl with the chocolate and let it sit for 2 minutes to melt the chocolate. Stir the mixture together. If the mixture is too thick, add the rest of the cream. If it is still too thick, add a little milk until you get the right consistency for dipping the doughnuts.

Remove the doughnuts from the pan and let them cool. Once cool, dip them into the chocolate ganache and place on a lined cookie tray. If you want to put sprinkles or chopped nuts on top of the doughnuts, do it now. Let the ganache set at room temperature, then store the doughnuts in an airtight container.

*no doughnut pan? don’t worry! I have a guide on how to make a temporary one from foil here.