Elvis Donuts

5 from 1 vote

Elvis Donuts - a banana donut topped with a simple chocolate glaze, peanut butter drizzle and crumbled bacon! It's a breakfast fit for the King of Rock n' Roll! Your family will love 'em too! :)

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: American

Servings: donuts

Author: Jamie Sherman

Ingredients

For the donuts

1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
2 eggs at room temperature
4 medium bananas mashed
1 tablespoons vanilla extract
½ cup vegetable oil

For the chocolate glaze

1 ½ cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
2 teaspoons vanilla extract

For the topping

1 cup peanut butter chips
4 - 6 slices bacon cooked and crumbled

Instructions

Preheat the oven to 350°F. Grease 2 non-stick (6 count) donut pans and set aside.
In a large bowl, combine all of the dry ingredients (flour, baking powder, salt, cinnamon and sugar) for the donuts. In a separate bowl, mix together the wet ingredients (eggs, bananas, vanilla and oil) for the donuts. Stir the wet ingredients into the dry ingredients, just until moistened. Spoon the batter into the prepared pans.
Bake for 12-15 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
Prepare the chocolate glaze by mixing all of the chocolate glaze ingredients in a small, short bowl. Melt the peanut butter chips in a microwave safe dish in 15 second increments, stirring between each session, until completely melted. Remove the donuts from the pan and dip one side into the glaze. Place on a wire rack, glaze side up. Drizzle with the melted peanut butter chips and top with bacon.

Notes

If you only have one donut pan, the batter is fine to rest on the counter while the first pan bakes.

Nutrition