Sweet Glazed Chocolate Banana Bread Doughnut Holes

How to make Sweet Glazed Chocolate Banana Bread Doughnut Holes Recipe - In 2008, I was on Food Network’s Ultimate Recipe Showdown and competed with a roasted banana bread drop doughnut recipe. The judges enjoyed my recipe, but alas, it did not take the grand prize. I re-created my doughnuts into a chocolate version that I like even better than the original. The thick, sweet glaze pushes them over the top. My boys love to help glaze each little doughnut and watch carefully as they set up. Serve warm, at room temperature, or chilled with a tall glass of milk.

Ingredients:
4 cups vegetable or canola oil
13⁄4 cups all-purpose flour
1⁄2 cup granulated sugar
1⁄2 cup cocoa powder
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon kosher salt
1⁄4 cup heavy cream
1⁄4 cup milk
1⁄4 cup sour cream
1 large egg
3 ripe bananas, mashed
2 cups powdered sugar
3⁄4 to 1 cup heavy cream

Method:
1. Heat the oil in a Dutch oven or large pot over medium heat to 350°F on a thermometer.

2. Add the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and stir to combine.

3. Add the cream, milk, sour cream, and egg to a small bowl and whisk to combine. Add the wet ingredients to the dry ingredients, then add the mashed bananas, stirring, until just combined.

4. With a small cookie scoop, scoop the dough, carefully drop into the hot oil, and fry until crisped on the outside and cooked through, 3 to 4 minutes. Transfer the doughnuts to a paper towel–lined plate to drain.

5. Add the powdered sugar and cream to a medium bowl and whisk until smooth and a good drizzling consistency. Drizzle the glaze over both sides of the doughnuts. Serve warm or at room temperature.