There were no tears (from anyone!) and the boys happily reunited with friends from last year. I left feeling like two adorable pieces of my heart were left behind at school, but went on to have probably the most productive day since school ended!
Anyway, back to school breakfast has always been something I wanted to do for my kids and last year I think we did waffles or pancakes but this year I made banana donuts dipped in chocolate with sprinkles on top. I actually made these up last night and they kept just fine overnight. These are definitely better the day you make them, but I've made them three times now and they are so easy and so delicious that making toast for breakfast almost seems like more work!
Banana Donuts with Chocolate Glaze
Adapted from Sally's Baking Addiction
1/4 cup + 2 tablespoons sugar
3 tablespoons melted coconut oil
1 large egg
1 banana
1/2 tsp vanilla extract
1 heaping tablespoon plain greek yogurt
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
3/4 cup + 1 tablespoon flour
Preheat your oven to 350F. Spray your donut pan with nonstick spray or grease with butter. Whisk together the egg and the sugar for about a minute, until it starts to lighten up in colour and really comes together.
Stir in the banana, oil, vanilla and yogurt.
In a separate bowl, mix together all the dry ingredients and then add the dry into the wet ingredients. Mix slowly and until just moistened. Do not overmix!
Using a ziploc bag, pipe the batter into the donut pan and bake for 10-12 minutes depending on your oven (mine were done after 9 minutes). Donuts should be fluffy and spring back when gently poked. Let donuts cool in the pan for 5 minutes and then remove to a cooling rack.
While the donuts are cooling, you can make up the glaze. Basically take about a 1/4 cup chocolate chips and add 1 teaspoon corn syrup, 1 teaspoon water, and about a tablespoon of butter. Melt it all for about 30 seconds in the microwave and then stir, stir, stir.
Then once your donuts are cooled, dip, dip, dip.
Then sprinkle, sprinkle, sprinkle with your choice of topping. I chose the milk chocolate sprinkles we picked up while we were in Amsterdam.
This made exactly 9 donuts so double or triple if you want enough to give away.
Adapted from Sally's Baking Addiction
1/4 cup + 2 tablespoons sugar
3 tablespoons melted coconut oil
1 large egg
1 banana
1/2 tsp vanilla extract
1 heaping tablespoon plain greek yogurt
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
3/4 cup + 1 tablespoon flour
Preheat your oven to 350F. Spray your donut pan with nonstick spray or grease with butter. Whisk together the egg and the sugar for about a minute, until it starts to lighten up in colour and really comes together.
Stir in the banana, oil, vanilla and yogurt.
In a separate bowl, mix together all the dry ingredients and then add the dry into the wet ingredients. Mix slowly and until just moistened. Do not overmix!
Using a ziploc bag, pipe the batter into the donut pan and bake for 10-12 minutes depending on your oven (mine were done after 9 minutes). Donuts should be fluffy and spring back when gently poked. Let donuts cool in the pan for 5 minutes and then remove to a cooling rack.
While the donuts are cooling, you can make up the glaze. Basically take about a 1/4 cup chocolate chips and add 1 teaspoon corn syrup, 1 teaspoon water, and about a tablespoon of butter. Melt it all for about 30 seconds in the microwave and then stir, stir, stir.
Then once your donuts are cooled, dip, dip, dip.
Then sprinkle, sprinkle, sprinkle with your choice of topping. I chose the milk chocolate sprinkles we picked up while we were in Amsterdam.
This made exactly 9 donuts so double or triple if you want enough to give away.
