Preheat your oven to 350°F and grease a donut pan (standard 12-cavity size) with non-stick spray or butter, ensuring all crevices are coated. While the oven heats, mash your bananas until completely smooth with no large lumps—this ensures even distribution throughout the batter. Sift together the powdered sugar for the glaze to remove any lumps, which will give you a smooth, professional-looking coating.

In a medium bowl, whisk together the all-purpose flour, wheat flour, baking powder, cinnamon, salt, and ground nutmeg. Whisking instead of just stirring incorporates air and ensures the leavening agents are evenly distributed throughout the flour mixture. Set this dry mixture aside.

In a large bowl, cream together the softened butter and brown sugar for about 1-2 minutes until the mixture is light and fluffy. Add the room-temperature egg and vanilla extract, mixing until fully combined. Fold in the mashed bananas from Step 1 until you have a smooth, well-incorporated mixture. I find that room-temperature eggs blend more smoothly into the wet mixture, preventing lumps.

Add the dry ingredient mixture from Step 2 to the wet ingredients from Step 3, folding gently with a spatula until just combined—do not overmix, as this can develop gluten and result in dense donuts. Fold in the mini chocolate chips, distributing them evenly throughout the batter. Transfer the batter to a piping bag or large zip-top bag with the corner cut off for easy, mess-free filling of the donut molds.

Pipe the batter into the prepared donut pan molds, filling each cavity about three-quarters full—this gives the donuts room to rise without overflowing. Bake in the preheated 350°F oven for 16-20 minutes, until a toothpick inserted into a donut comes out clean and the tops are golden brown. Remove from the oven and let the donuts cool in the pan for 5 minutes before carefully turning them out onto a wire rack to cool completely (about 15 minutes total cooling time).

While the donuts are cooling on the rack, whisk together the sifted powdered sugar from Step 1, creamy peanut butter, honey, and milk in a small bowl until smooth and pourable. If the glaze is too thick, add milk one teaspoon at a time until you reach the right consistency—it should coat a donut but still drip off slightly. I prefer using Jif creamy peanut butter here because it creates a silkier glaze without any grittiness.

Once the donuts are completely cool, dip the top of each donut into the peanut butter glaze from Step 6, turning it slightly to coat evenly. Place the glazed donuts back on the wire rack and let the glaze set for 10-15 minutes before serving. The donuts are best enjoyed the same day but will stay moist for up to 2 days when stored in an airtight container.