Hello everyone today’s post is about these Banana Chocolate Chip Doughnut Holes and what I did this past year! I cannot believe that it has been almost an entire year since I have last posted something on my blog! Yikes, the time sure has flown by! Anyways, This past year has been quite busy as I completed an internship required for my major Food Science and Technology at Silver Spring Foods in Eau Claire, WI. There I worked as a Research and Development Intern helping to develop sauces among other projects given to me….I will not bore you with the details. Besides the internship I spent time with my family and went on a vacation to Virgina Beach, Virgina (SO MUCH FUN!) During this past fall, I started another semester of college at the University of Wisconsin-Stout. I had every intention of posting on this blog throughout the past year, but life seemed to become busier than expected, especially when school started again as it was a very difficult semester. Although difficult, and a heavier load than expected I passed all my classes with flying colors! (two A’s and two B’s)
I hope to post as often as can when time allows, because I really love posting what I have created and sharing parts of my life. If you have not already noticed, I completely redesigned my blog, which I think looks simple and clean. I have also created a Facebook page that you can follow my blog on as well links to other social media sites that I am on. I also created a visual recipe page, which I think is absolutely beautiful and will be filling up with more recipes shortly….So go check it out!
This recipe is one my room mate Marie and I came up with as a stress relief for the beginning yet again another semester. This donuts or doughnut balls (made in a cake pop maker), which ever you make, are moist, chewy, and outright delicious…..and don’t worry the pictures may make the donuts look burnt, but they aren’t really. I am excited and look forward to posting again soon!
1cgluten free flourI used Bob’s Red Mill Gluten Free Baking Mix
1 1/2cchocolate chips of choice
Preheat oven to 400 F if baking doughnuts. Preheat cake pop maker if making doughnut holes. This is where you should prepare your doughnut pans by greasing them with cooking spray.
Mix instant pudding with 2 c. milk or according to manufacturer’s directions and let set to thicken. My turned out a little watery, so if this is the case add 1/2 tsp guar gum. Less milk can also be used here (1 1/2 c.).
Mix the beaten eggs and mashed bananas thoroughly then stir in the thickened pudding.
Stir all the dry ingredients through baking powder together and then add to them to the wet ingredients.
Stir in chocolate chips.
Spoon into cake pop maker or doughnut pan.
If making the holes, they take a bit longer to bake than the timer says….leave them in there until golden brown. Let cool on cooling rack.
As for the doughnuts...(you could also make muffins, but I haven’t tried this)…bake until golden brown. I forgot to set a timer, and just took them out when the smoke alarm started going off in the apartment.
No one was hurt but it was quite a spectacle as my roommate and I were trying to silence the fire alarm and get the pans out of the oven…..so in short, I can’t tell you how long I baked them for. Please use your best judgement, but I would say 15-20 minutes at the most. Happy creating!