Makes about 3 dozen. Store in the refrigerator for up to 4 days, covered.
Ingredients
1 and 1/2 cup of all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup sour cream
3 bananas, very ripe
1 teaspoon vanilla
Chocolate Ganache:
1/4 cup heavy whipping cream
1/2 cup semi sweet chocolate chips
1 teaspoon vanilla
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, whisk to combine flour, sugar, baking powder, and salt. Set aside.
In a food processor or blender, add sour cream, egg, vanilla and peeled bananas. Mix until completely combined and smooth.
Add the banana mixture to the dry ingredients. Stir with a spoon.
Spray donut pan evenly with non stick spray.
Put donut batter into a piping bag with a large tip (or a baggie with the bottom corner snipped). Fill each donut area 3/4 full.
Bake for 7-8 minutes. Allow one minute after baking to rest in pan. Tip pan upside down and tap. Continue to cool donuts on a flat surface. (not a rack)
Chocolate Ganache:
Put chocolate chips into a medium sized bowl. Set aside.
In a microwave safe bowl, heat heavy whipping cream for 30-45 seconds. Pour over the chocolate chips. Stir until completely melted and smooth. Set aside for 5 minutes to cool.
Dip each mini banana donut half way into ganache and set off to the side on a flat surface.
Notes:The chocolate ganache on the donuts will stay silky and become a little “stiffer” when cooled completely. But the ganache will still remain "velvety".
Enjoy!
Recipe by Simply Gloria at https://simplygloria.com/chocolate-ganache-covered-banana-donuts/