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Baked banana-chocolate doughnuts are a spectacular morning treat

Laura Bolton

Indulgent homemade, baked banana-chocolate doughnuts — packed with rich Hershey’s milk chocolate flavor and topped with a lustrous espresso chocolate glaze — are sure to become your new favorite sweet breakfast treat!

Some doughnut purists might argue that these indulgent glazed chocolate-banana doughnuts are not in fact really doughnuts at all, but instead a version of chocolate cake baked in ring-shaped cake molds, masquerading under false pretense.

Image: Laura Bolton/SheKnows

Admittedly, baked cake doughnuts and fried yeasted doughnuts are two very different beasts, and while there is certainly a time and a place for fabulous, hot-out-of-the-fryer raised doughnuts, I’d counter that when it comes to actually making homemade doughnuts from scratch, particularly first thing in the morning, it’s hard to beat a good baked cake doughnut.

Image: Laura Bolton/SheKnows

No kneading, no rise time, no oil or the mess and stress of deep-frying to get between you and a decadent, sweet breakfast treat.

A great doughnut, of any kind, should be sweet and light and tender, with a bit of chew to it and, of course, have tons of flavor — all elements that can be mightily achieved with an oven (and a great recipe).

Image: Laura Bolton/SheKnows

These baked doughnuts are super delicious and easy to whip up; the batter comes together in just a few minutes. It begins with mashed banana — we want it nice and spotty and ripe to really impart flavor — and dark chocolate. For rich and intense chocolate tones, I like to use both melted Hershey’s Semi-Sweet Chocolate Chips and Hershey’s Cocoa powder. The natural cocoa tints these baked beauties a deep, chestnut red (think the traditional hue of red velvet cake) and is highlighted by notes of coffee and vanilla.

Image: Laura Bolton/SheKnows

Brown sugar adds sweetness and moisture, while creamy buttermilk gives the doughnuts lift and an airy texture and, along with a pinch of nutmeg, hints at traditional yeasted doughnut flavors. Now, no doughnut would be complete without a shiny, flavorful glaze, and this espresso-chocolate glaze doesn’t disappoint! It’s sweet, full of chocolate and coffee flavor, and perfectly complements these banana-chocolate doughnuts.

Image: Laura Bolton/SheKnows

I mean, really, what goes better together than coffee and doughnuts? They’re eternal best friends, just like you and anyone you share these decadent breakfast treats with. Happy baking!

Image: Laura Bolton/SheKnows

Baked chocolate-banana doughnuts with an espresso-chocolate glaze

Yields 10-12 doughnuts


For the doughnuts

  • 1/4 cup ripe banana (about 1/2 a medium banana), mashed
  • 1 cup all-purpose flour
  • 3 tablespoons Hershey’s Cocoa
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
  • 1/2 cup Hershey’s Semi-Sweet Chocolate Chips
  • 1/2 cup (packed) light brown sugar
  • 1 large egg
  • 1/4 cup buttermilk*
  • 1 teaspoon pure vanilla extract

For the espresso-chocolate glaze

  • 2 cups powdered sugar
  • 1/2 cup Hershey’s Cocoa
  • 4-5 tablespoons espresso (or strong coffee), at room temperature
  • 1 teaspoon pure vanilla extract
  • Optional: 1 teaspoon light corn syrup or melted coconut oil*

For the toppings

  • 1/2 cup finely chopped pecans
  • 2 tablespoons chocolate sprinkles

* To make your own buttermilk, mix together 1/4 cup of whole milk and 1 teaspoon of white vinegar, and let sit for 5 minutes. The corn syrup/coconut oil is optional but will make for a shinier, glossier chocolate glaze.


For the doughnuts

  1. Heat the oven to 350 degrees F. Spray 2 doughnut pans with nonstick cooking spray. Set aside.
  2. In a small bowl, mash the banana with the back of a fork until smooth. Set aside. In a large mixing bowl, mix together the flour, Hershey’s Cocoa powder, espresso powder, baking powder, baking soda, salt and nutmeg until well combined. Set aside.
  3. In a medium saucepan over medium heat, melt the butter. Remove from the heat, add the chocolate chips, and stir constantly with a spatula until melted. Stir in the brown sugar, egg, buttermilk and vanilla, one at a time, mixing thoroughly after each addition.
  4. Pour the chocolate mixture over the dry ingredients, then gently stir together until just combined. Be careful to not overmix.
  5. Scoop the batter into a plastic storage bag, then snip off 1 corner (about 1/2 inch), and pipe the doughnut batter into the doughnut pans, filling each doughnut mold about halfway full.
  6. Bake for 12 to 15 minutes, until the doughnuts are firm and slightly springy to the touch. Remove from the oven, and let cool in the doughnut pans for 5 to 10 minutes. Carefully invert each doughnut from the pan, transfer to a baking rack, and let cool to room temperature before glazing.

For the espresso-chocolate glaze

  1. In a medium mixing bowl, sift together the powdered sugar and Hershey’s Cocoa powder until no lumps remain.
  2. Whisk in the espresso until well combined. Add more or less espresso until the glaze reaches your desired consistency. The glaze should be thick but pourable. Stir in the vanilla and corn syrup, if using.
  3. Glaze the doughnuts by dipping the top half of each into the glaze, letting any excess glaze drip back into the bowl. Place on a baking rack, sprinkle with chopped nuts or chocolate sprinkles, and allow the decorated doughnuts to set up for a few minutes before serving.

This post is part of a collaboration between Hershey’s and SheKnows.

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