Do you ever start a recipe and then halfway through decide that it’s gonna be completely different? That’s what happened with these beauties. When I started compiling my ingredients, I was planning on making banana blueberry donuts. But somewhere along the way a lightbulb went off in my head for red velvet donuts. It was one of those ideas that made me feel like I could be a contestant on a food network baking show. Subsequently, these have a little bit of a banana bread-y feel but I’m sure you could get rid of it with just a little added cocoa powder.
I added extra dark chocolate chips and dusted the donuts with powdered sugar, creating more than a few photo ops. Not to mention, my mom and I devoured these with our lunch in our backyard on the perfect summer afternoon.
-1 cup of mashed bananas
-12 stevia packets
-1/2 cup of greek yogurt
-1/8 cup of butter
-1/8 cup of unsweetened applesauce
-1 teaspoon of vanilla extract
-1 and 1/2 cup of whole wheat flour
-1 teaspoon of baking powder
-1 teaspoon of baking soda
-2 tablespoons of cocoa powder
-Red food coloring of choice (I recommend beet juice if you want to stay all natural)
-1/4 teaspoon of salt
-1/4 cup of dark chocolate chips
-Powdered sugar, or topping of your choice
Preheat oven to 325 degrees. In a large bowl, mix banana, stevia and yogurt together. Then add in applesauce, melted butter, eggs and vanilla. Continue by adding the dry ingredients: flour, salt, cocoa powder, food coloring, baking powder and baking soda. Finally, fold in the dark chocolate chips (I used mini) Scoop the mixture into a piping bag and transfer to a greased donut pan. I filled my pan pretty high and the donuts overflowed just a little bit but you should easily get 12 normal size donuts from this. Bake for 12-15 minutes or until a toothpick comes out clean. Finish by garnishing with your choice of topping whether it be powdered sugar, glaze, or even more chocolate chips. Enjoy!