Since moving to London, I have discovered two words that are quickly becoming my new favorites. Perhaps they are already a part of your daily vocabulary, but I had never heard them before and have been using them at every chance I get, sometimes a little too enthusiastically.
The first word is chinwag, i.e. an intense chat or gossip session. Used in a sentence: “It’s been such a tough week—I just need to let off some steam and have a Prosecco and a chinwag with the girls tonight.” How great is that?! I love it.
The second word is squidgy. This is one that I’m surprised I’d never heard, given that it’s a perfect description of so many baked goods: soft, moist, even a little chewy. If I were a cake, I would most definitely want to be a squidgy one. Used in a sentence: “That sticky toffee pudding was perfectly squidgy, Poppy dear. How did you ever manage to make it so delightfully spongy and moist?”
So you can imagine how pleased I was when I found a way to link these two words in the midst of making these chocolate, banana, and peanut butter baked donuts. It was a Friday morning and I had promised to whip up something sweet for a little gathering of a few of my lady friends that evening—a chinwag, if you will.
I started with my favorite basic baked donut recipe (brown butter YES), added cocoa powder and mashed banana to the batter, and then paired them with a peanut butter glaze and a chocolate drizzle. The banana made the donuts even squidgier than usual. And that’s a really, really good thing.
The donuts were very well-received at my Friday evening gathering/ chinwag/ ladies’ night. I’m happy to report that they pair quite nicely with a glass of Prosecco and a rowdy conversation (my life is WILD, right?). (Side note: can we make donut and wine pairings a thing?)
- 1 cup flour
- 1/3 cup sugar
- 2 Tbsp. cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 Tbsp. butter (28 g)
- 1 cup mashed banana (about 2 bananas)
- 1 egg
- 3/4 cup milk
- 1 cup powdered sugar, sifted
- 1/4 cup peanut butter
- Pinch of salt
- 3-4 Tbsp. milk
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. honey
- 2 Tbsp. cocoa powder
- Preheat the oven to 350° F / 175° C. Grease a mini donut baking pan and set aside.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda.
- In a small saucepan, melt the butter over medium-low heat, stirring occasionally, until it browns and smells nutty. Transfer to a small bowl. In another small bowl, whisk together the banana, egg, and milk; add the brown butter to the wet ingredients and mix well.
- Add the wet ingredients to the dry and mix well until combined; do not overmix.
- Spoon the batter into the greased mini donut pan so that each mold is no more than three-quarters full. Make sure the batter is evenly distributed. Place in the oven and bake for 7-8 minutes. Remove from the oven and allow donuts to cool before inverting on a wire rack. Repeat with the remaining batter until none remains.
- In a medium bowl, combine the powdered sugar, peanut butter, and salt and mix together. Add the milk a tablespoon at a time until the glaze is thick but pourable.
- In a small bowl, whisk together the coconut oil, honey, and the cocoa powder until a pourable glaze forms.
- Dip each donut in the peanut butter glaze (I dip the smoother bottom side). Then, use a spoon to drizzle the chocolate glaze over the peanut butter glaze in a crisscross pattern. Allow the glaze to set before serving.