Donas de chocolate y plátano

Estos Donas de chocolate y plátano are easy-to-make baked donuts rich in natural protein, super chocolatey, and made with only 4 wholesome ingredients.

Tabla de contenidos.

+ Ver más- Ver menos

Estas deliciosas donas al horno are made with just four simple ingredients and are entirely a base de plantas. It’s a great alternative to my other donuts, like the Donas de batata, Donuts hechos en freidora de aire o Donas de mantequilla de maní. Oven-baked and ready in just 20 minutos, they are a healthy and quick way to satisfy your sweet tooth.

Each donut packs 7 gramos de proteína, making them a nutritious snack or dessert option. What makes this recipe special is its simplicity and the natural sweetness from ripe bananas, combined with the rich flavor of chocolate, resulting in a guilt-free indulgence that’s both delicious and nutritious.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Donas de chocolate y plátano

These Chocolate Banana Donuts are easy-to-make baked donuts rich in natural protein, super chocolatey and made with only 4 wholesome ingredients.

5 desde 3 votos

Imprimir Revisar Guardar ¡Salvados!

Compartir en Facebook Pin Guardar en el correo electrónico

Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 10 minutos minutos

Tiempo Total: 20 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 6 donas

Calorías: 226.4 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ ½ taza de Banana - 1 plátano grande
• ▢ ½ taza de Yogur vegetal
• ▢ 1 ¼ taza de Harina con levadura - (nota 1)
• ▢ ⅓ taza de Cacao en polvo sin azúcar

Glaseado de chocolate

• ▢ ½ taza de Semi Sweet Chocolate Chips
• ▢ 2-3 cucharadas de Leche De Soja

Para trabajar la masa/amasar

• ▢ 2-3 cucharaditas de Aceite de Coco - Derretido

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Grease paper with oil. Set aside.
• Mash the banana into a smooth puree. Make sure you get 1/2 cup, or the donut batter won't come together with the same ratio of flour.
• Add in the plant-based yogurt, cocoa powder, and self-rising flour.
• Stir with a rubber spatula until it starts to form lumps. Now, oil your hands and knead to form a dough ball. The dough is sticky and moist, but that's normal. Don't over-add flour! If it sticks to the finger, keep kneading, using a bit of oil to smooth the dough and form a ball. Eventually, if it's really too moist, add up to a max of 2-3 tablespoons, or the dough turns bready.
• Divide la masa en 6 porciones iguales.
• Grease your hands with melted coconut oil, grab a portion of dough, roll it into a ball, and press your thumb in the center to form a donut shape. Roll them like a hula hoop around your finger to widen the hole. Place on the prepared baking sheet. Repeat until all the dough has been turned into donuts. Leave a thumb of space between each donut as they expand in the oven.
• Bake the donuts for 9-10 minutes at 350 °F (180 °C) until they look dry on the outside and a toothpick inserted in them comes out clean. They will have a greyish color and rocky shape, and they will be kind of dry outside, but that's normal.
• Melt the chocolate chips and plant-based milk in a microwave-safe bowl in 30-second bursts, stirring, and microwaving again until the mixture is shiny and smooth.
• Dip the top of each donut in the chocolate glaze to cover the top and place it back on a wire rack. Pop in the fridge for 30 minutes to set the glaze a little. It's a ganache, so it won't harden as a regular glaze.
• Store in the fridge for up to 4 days in an airtight container.

Notas

Nota 1: You can also replace the amount above with 1 1/4 cup of all-purpose flour stirred with 2 1/2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

Almacenaje: You can store the donut in an airtight container for up to 3 days at room temperature. The chocolate will be very sticky. Alternatively, keep them in the fridge for up to 4 days.

 

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Compartir en Facebook Receta Pin

Nutrición

Servicio: 1Donut | Calorías: 226.4kcal | Carbohidratos: 33.2g | Proteína: 7g | Grasa: 8.4g | Grasa saturada: 4.9g | Grasa poli-insaturada: 0.5g | Grasa monosaturada: 2.1g | Grasas trans: 0.01g | Sodio: 11.7mg | Potasio: 259mg | Fibra: 3.9g | Azúcar: 7.9g | Vitamina A: 36.3IU | Vitamina B12: 0.2pg | Vitamina C: 1.4mg | Vitamina D: 0.1pg | Calcio: 45.5mg | Hierro: 1.9mg | Magnesio: 62mg | Fósforo 124.7mg | Zinc: 1.1mg

Ingredientes y sustituciones

• Banana – The ripeness of your bananas will give the sweetness of the donuts. Very ripe bananas will make them quite sweet while greenish bananas will make them not sweet at all.
• Yogurt – I used coconut yogurt, but you can use any plant-based yogurt from cashew to soy yogurt.
• Harina con levadura – Self rising flour is a combination of all-purpose flour and baking powder. You can make your own if you don’t have the mix. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Polvo de cacao – I like to use unsweetened cocoa powder as it’s healthier and I can control the sweetness with the ripeness of the bananas. You can also use cacao powder.

Glaseado de chocolate

• Chips de chocolate semidulce – I like dark chocolate chips with at least 70% of cocoa.
• Leche De Soja – You can use any plant-based milk you like, from coconut milk to almond milk, but soy milk brings a little bit more protein, so I like to use it.

How to Make Chocolate Banana Donuts

This recipe is quite easy to make. First, combine the ingredients, then form donuts, bake them, and dip them in chocolate. All the details are in the recipe card further down, and just below are a few pictures of the key steps.

Combine the plant-based yogurt and mashed bananas in a large bowl.

Add the cocoa powder and the self-rising flour to the bowl and stir the mixture with your hands.

Form a large dough ball that should be a bit sticky. Divide it into 6 small balls.

Push your thumb through the balls and roll them between your fingers to form the donuts. No need for a donut pan!

Place the donuts on a baking sheet with parchment paper and bake them for 9 to 10 minutes in the oven.

Meanwhile, melt the chocolate chips with the soy milk and once the donuts are baked, dip them into the mixture.

Consejos de repostería de Carine

1. Elige plátanos maduros: Use ripe bananas with brown spots for natural sweetness and a moist texture. Overripe bananas blend more easily and add more flavor to the donuts. If you like your donuts not sweet, feel free to pick less ripe bananas.
2. Medir con precisión: Ensure you measure all ingredients precisely to maintain the right consistency and flavor balance in your donuts.
3. Engrasa tus manos: To prevent sticking use melted coconut oil to work the dough and form the donuts.
4. No hornee demasiado: Keep a close eye on the baking time. Bake just until a toothpick inserted into the donuts comes out clean to keep them moist and tender. Overbaking can result in dry donuts.
5. Agregar ingredientes: For extra flavor and to make them look amazing, add some toppings like a drizzle of peanut butter, a sprinkle of nuts, or a dusting of powdered sugar.

Más recetas de donas saludables

Agujeros de dona de plátano

Donas veganas de arándanos

Donas veganas de sidra de manzana

Donas de batata