Step 1

Preheat oven to 350F and spray a 6 hole donut pan with some cooking spray.

Step 2

In a bowl whisk the egg and brown sugar together. Stir in the mashed banana, milk and vanilla.

Step 3

Add the flour, PB2 powder and baking powder and mix well.

Step 4

Divide the batter into the 6 donut holes then bake for 16-18 minutes.

Step 5

Let cool then remove donuts from the pan using a knife around the edges.

Step 6

In the microwave melt the chocolate chips, I did 35 second intervals, stirring each time, I also melted them on a flat plate so it was easy to dip the donuts.

Step 7

Once the chocolate is melted dip each donut top into the chocolate, use a knife if needed to help spread it.

Step 8

Now microwave the peanut butter, I did it for 35 seconds, then pour the melted PB into a small ziplock bag and cut of a tiny tip, drizzle over each donut.

Step 9

*Note- you will have excess melted chocolate and peanut butter but you need the amount listed so there is enough to dip & drizzle, I only counted 2.5 Tbsp of chocolate chips and 1Tbsp of PB when determining the point values.

Step 10

These donuts are best stored in the fridge after day one, they will freeze well. The chocolate and PB will harden after an hour or so.