chocolate chip banana donuts

I have finally wrested control of the kitchen back from my mother this weekend. It involved getting up and started before she did and also had me going, "mom, where's this? and then that?" because she's reorganized the kitchen in the years while i've been gone. But i have persevered to the delicious smelling house that generally indicated a recipe well done.

and the best part? Mom's allergic to bananas so this recipe is all mine!

Chocolate Chip Banana Donuts

·        1 cup Mashed Ripe Banana (Roughly 2 small bananas)

·         1/2 cup Raw Cane Sugar

·         1/2 cup Fat Free Greek Yogurt (I use 0% Fage)

·         1/4 cup Unsalted Butter (Melted)

·         2 Eggs (Room Temperature)

·         1 teaspoon Pure Vanilla Extract

·         2 cups Spelt White Flours (You can also use AP Flour)

·         1 teaspoon Baking Powder

·         1/2 teaspoon Baking Soda

·         1/4 teaspoon Salt

·         1 cup Chocolate Chips 

1. Preheat the oven to 325F

2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and greek yogurt. Mix until incorporated.

3.Add melted butter, eggs and vanilla extra and mix.

4.Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!

5.Using a spatula, fold in the chocolate chips.

6.Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.

7.Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.

8.Optional: Sprinkle cinnamon and sugar mixture on top of each doughnut batter before baking. Or you can dip the doughnuts once baked in the cinnamon sugar mixture. You may need to paint melted butter on top of each doughnut before dipping the doughnuts in the sugar mixture to allow them to stick. Both options work perfectly.

9.Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.

(http://janieskitchen.com/2012/12/03/banana-chocolate-chip-baked-doughnuts/)

It was interesting--the first time i'd cooked with greek yogurt. Really not a big component at all, but a new thing for me. Also, i think using real eggs in this would be a big plus over my powdered-add-water-egg-replacer because the dough ended up being a little-to-a-lot dry and difficult to get into the pan, but you lose that nice eggy quality with the thickened paste of "egg" that I add. I have a container of egg whites currently in this kitchen (in the land of non-allergic people) but I still chose to use the powder. I've been having problem with egg whites recently so we're not going there.

So they do make your place smell delicious! Always a plus. And generally, these are the ingredients you probably have at home. I was surfing my pinterest recipes this morning, craving to make something new and this caught my attention--yes, i did have two bananas, and greek yogurt (it was banana flavored, but that would obviously work) and the rest is basic kitchen requirements.

they're rather good. Particularly when still warm and the chocolate is gooey. Mine were a little dry which I think is because of the lack of egg, but they're a nice way to wake up on Saturday morning. :)

A warm breakfast on a chilly morning.

pumpkin cream cheese

Voila! Quick and easy, though I recommend using honey instead of maple syrup. We didn't even try the maple syrup--it's not a staple in this house and considering that the whole concept of maple means it's from a tree and has its own subset of allergens....we stick with honey. nice and creamy on a piece of toast!

Also, I'm not sure what my mom ended up using instead of the pumpkin pie spice, but probably just some nutmeg and allspice. Balance to taste.

Happy fall y'all!