3 Ingredient Series
Courtesy of Chef Mark Cleveland
- 2 Doughnuts
- ½ Medium Banana
- 1 Piece Chocolate Bark or Salted Caramel Toffee
- Sugar (cane sugar, brown sugar, cinnamon sugar, as you wish)
Standard bags. Cut bananas into quarters. Use two quarters per bag. Roll the bananas in sugar to coat. Stuff the sugared bananas into the doughnut holes. Tuck a piece of chocolate alongside. Load two stuffed doughnuts into each bag. Seal the bags.