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Chocolate Glazed Chocolate Banana Donuts!!!
Oh goodness! These donuts, you guys! All the chocolate…! We’ve been eating chocolate like it’s going out of style! We just can’t get enough of it. Do you have this problem, too? I feel like a lot of people can relate to getting the chocolate crazies! And if you can’t… well then maybe this double duty chocolate donut recipe will tempt you just a wee little bit? Let it seduce you! I promise you’ll like it.
I’d like to call these donuts my new favorite dessert, but really, they’re so light in oil (coconut) and sugar that I figure, heck, why limit them to one category?!
We’ll be having a few with our coffee tomorrow, because that’s just how we roll. Donuts for breakfast! I dare you.
The luxurious chocolate batter comes together in just a few minutes. It’s seductively rich in chocolate flavor, while staying on the lighter side in reality. There are no eggs or butter in this recipe, and they are, as written, vegan. But by taste, you’d never be able to guess they’re “missing” a thing. They taste like double chocolate donut perfection!
Since the batter is so thick and can be a pain to “spoon” into the donut pan, I definitely recommend mixing it up, then carefully pouring it into a large zip-lock bag. This can be easily done by placing the baggie in a large glass, then pouring the batter in. This helps prevent the bag from flopping all over the counter and make a huge mess.
Once the batter is in the baggie, just snip off one end and pipe it into the greased donut molds.
This recipe will give you exactly 6 donuts. Just enough for 2… or 6. I definitely recommend making 2 or 3 batches if you’re feeding a crowd! These go fast.
Once the donuts are baked up to perfection, make sure you let them completely cool before dipping. I know it’s hard! But with this recipe, your finished product will be the best it can be with completely cooled donuts.
Once cooled the donuts will be firm and easy to handle, making dipping them in the glaze a breeze! Moral of the story: don’t be a fool; let them cool!
The glaze is a simple combination of cocoa powder, powdered sugar, almond milk, and sea salt. They get whisked together into a creamy chocolate icing that you will dunk your cooled donuts in, before topping with sprinkles, of course! Be prepared to get a little messy with the chocolate 😉 It has a mind of its own sometimes!
Once the donuts have been dunked and decorated to your approval, you have two choices!
1) Devour IMMEDIATELY…
or…
2) Let sit for 5 minutes so the glaze can firm up and settle…
But since there are 6 donuts and only one of you, why not try both ways? I think it’s the only sane thing to do. Happy eating 🙂 xoxo
Chocolate Glazed Chocolate Banana Donuts
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup almond milk
- 1/4 cup ripe, pureed banana
- 4 tablespoons coconut oil, melted (liquified)
- 1 teaspoon pure vanilla extract
For the Chocolate Glaze:
- 1 cup powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 4 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- Sprinkles, optional
Instructions
- Preheat oven to 350 degrees (F). Spray a doughnut baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In a small bowl, whisk together almond milk, banana puree, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
- Place a large ziplock bag into a cup, then pour the batter into the bag. Snip one corner off the bag, then pipe the batter into the molds. Each doughnut mold should be about two-thirds full.
- Bake doughnuts for 11 to 13 minutes or until the donuts are firm and spring back slightly when touched. Remove from the oven.
- Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely (!!!) before glazing.
- To make the glaze - In a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 3 tablespoons of the almond milk and all of the vanilla extract. Whisk to combine. If the mixture is too thick, add another tablespoon of almond milk milk. The glaze should be thick but still pourable.
- Dip each cooled doughnut into the chocolate glaze. Let the excess glaze drip back into the bowl before returning to the wire rack and decorating with sprinkles.
- Allow the glazed donuts to rest a few moments for the frosting to harden slightly. Then, dig in!
I will gladly take a dozen!!! 🙂 stunning!
I like the idea, but unfortunately didn’t like the rubbery texture. I usually don’t bake vegan so maybe I was just missing the egg in the recipe. My son, however, enjoyed the donuts.
Hi Julie. The texture shouldn’t be rubbery. Did you follow the recipe exactly? I’d love to help you figure out what went wrong so you can have fluffy donuts next time 🙂
I followed the recipe, but did have to sub regular milk for the almond milk because I don’t have any on hand. Not sure what happened to create the rubbery texture.
Hi Julie. Typically a rubbery texture in baked goods comes from either over mixing or over baking. I hope this helps!
chocolate crazies. yes, that’s totally me. love these donuts, Ashley. They look so simple!
Oooooo!! So pretty! You know I finally got a donut pan right? This is so happening next!
Where did u get the donut pan?
Chocolate is my doughnut of choice. Love the these!! 🙂
These are beautiful and I just love that you’ve bumped up their nutritional value so eloquently without lacking in flavor. Delicious!
Your beautiful photos are painful to this pregnant lady without a big batch of chocolate donuts! I need these, like, STAT!
DAMN!!!! These doughnuts look like heaven!!!
Oh mammmmmmaaa.
The doughnuts look amazing! Love the sprinkles too!
Come to mama! These look amazing! I have ripe bananas sitting on my counter and am a little tired of my banana bread/muffin rotation. I’m makin’ these tonight!
That is some serious chocolate action. They look delicious!!
Your photos are SOOOO beautiful! And you know I have the chocolate crazies 24/7! I adore these doughnuts-and they are 100% acceptable for a chocolatey breakfast 🙂 mmmmm
OMG. These look holy-cow-I-want-one-this-very-second amazing. From the chocolate cake to the chocolate frosting to the pretty sprinkles — I love everything.
Wow love your step by step photos! I spent a good amount of time just staring at these amazing creations…excellent job!
Beautiful! Ashley, I’m totally loving your photography here…showing off your gorgeous vegan donuts. The chocolate crazies…I can totally relate. In fact, this affliction has gone into white chocolate territory of late with Guittard Choc-Au-Lait morsels. I could eat an entire bag in one sitting!
What an awesome donuts, definitely on my list to try it.
I LOVE these photos, but I’d love eating a few of these donuts more. Delicious!
I want one of these RIGHT NOW!!!! I would eat these any time of day! They look amazing! The photos had me drooling.
Do you deliver?! 😉 I need these gorgeous donuts in my life!
Oh my, these look beyond tasty!
Sophie
http://what-sophie-said.blogspot.co.uk/
xxx
Oh yummmmmy. I still have YET to use my donut pan (I know, what is WRONG with me?!).
this recipe makes me want to run out and grab a doughnut pan! I can’t believe they are vegan as well!
The donuts (the icing!) look so good Ashley!
The ingredients say baking powder but the directions say baking soda. Which one do we really use?
Hi Antoinette! It’s baking powder… all fixed now 😉 Thanks for spotting that!
Hi good day.
Yummy doughnuts look lovely.
Could I replace almond milk for cows milk and coconut oil for vegetable oil.
Thanks.
Hi Tamizunnisa,
That should totally work! Happy baking! xo
These look amazing! I have a family member who is allergic to bananas though – is there possibly another substitute?
Hi Dee. Thank you! You could try applesauce, or an egg? I think both may work, the apple version would still be vegan, the egg would not 😉 Please let me know if you give it a try!
My daughter is allergic to tree nuts (almonds, walnuts, etc. . ) so could I use 2% or skim milk instead of almond milk?
Hi Stephanie. Yes, that should definitely work 🙂
Could you use all wheat or all white flour instead of half and half?
Hi Erica. That should be fine 🙂
Just got done making these a little bit ago and ohh my goodness they are so good!!! I made them mini doughnuts which made 3 1/2 dozens. And they only needed to bake for 7 minutes. Will be making these again
I made these today for my newly vegan daughter. They are sooooooo good !!! I used Pumpkin Spice almond milk and didn’t have coconut oil, so melted some Earth Butter and was happy with the result. The icing is perfect. Thanks for the recipe. Her and her girlfriends said they were the bomb !!
That’s awesome! So happy to hear, Kathy! xo
Ok..
This is Perfect!
Is vegan!
I see the picture, i read the Récipe, then i readed again And the squirrell who live in my head cry And i cry, it was beatiful.
these look sooo good!! i have a friend who isn’t into the whole chocolate on chocolate thing so is there a way to make the donuts plain or old fashioned or cinnamon and sugar? please let me know! they looks delicious!!!!
Hi Bella. While I’m not sure I can give you advice on how to adjust this recipe, I can try and come up with a cinnamon sugar recipe for you this week 😉 I’ll let you know when it’s up.
Hi! I’m making these donuts, but noticed on the glaze section it says to add all the vanilla extract. I don’t see how much vanilla extract I need to use for the glaze. My family and I can’t wait to try these! Thanks for sharing!
Hi Julie! It’s 1/2 teaspoon vanilla extract 🙂 I hope you and your family enjoy the donuts! xo
Is there nutritional info. for these? I do Weight Watchers and would love to know the Points Plus value.
Hello,
I can’t eat bananas …how many eggs would I use? Thank you!
Hi Donna. You could try substituting the banana with an extra egg, but I’m not sure how it would work as I’ve never tried it that way.
Hello! This recipe is Fantastic!!! So Delicious. I did not have a donut pan so I used a mini muffin pan and it was like having munchkins!!! Lol! 🙂
Hi Elizabeth! Thank you so much for making this recipe and taking the time to let me know it turned out great 🙂 I’m going to have to try it in a mini muffin pan next time I bake these – munchkins are the best!!!
Could you make these in a regular muffin tin?
Hi Ashley. I’ve personally never made them in a muffin tin but since a few readers have told me they have had great success using a mini muffin tin, I don’t see why a full-sized version wouldn’t work. Just adjust the baking time as needed; maybe 14 minutes to start.
They look yummy. I want to try to make this. I have a question. When you make them can you put the donuts in the refrigerator and how long will they last in the refrigerator
Hi Rose. Once baked and cooled, you can store them in the fridge for up to 3 days 🙂
Could I use a mini donut maker instead?
Hi Stephanie. I’ve never tried, so I’m honestly not sure. Please let us know how it turns out if you do try 🙂
In the part for the coconut oil it says 4 TBS. Is it 4 liquefied or before it is liquified. sorry for the question
I measured 4 TBSP, then melted/liquified it
These look amazing! I really want to try them but I was wondering what the nutrition content/macros are for this recipe?
Hi Ana. At this time I don’t have the nutritional info for this recipe, but there are many tools (and apps) available for this. Thank you for reading my blog 🙂 xo
They turned out delicious and fantastic! I used all whole wheat flour so you could definitely taste the whole wheat, I bet it would taste even more fantastic with the white flour.
These are so pretty!
Thank you Sofia! Delicious, too 🙂
they are so delicious! I used olive oil because of coconut allergies and made them mini donuts, got 48 of them; I also left the cocoa out of the main dough because my little one prefers vanilla. Super delicious!
Hi Ana. Thank you so much for your feedback! I love the adaptions you made and need to try making them with olive oil asap 🙂
Hello Bakerbynature, I love this post of yours on your sinfully delicious glazed chocolate banana donuts, your pictures are as delicious as your recipe. I’ve featured your post on my blog with a link to your site.
“Its 9 sinfully delicious desserts for coconut lovers” I hope thats alright with you. 🙂 Thanks! Have a great day!
I hate to rain on the love parade but these were seriously the worst donuts ever!!!! They turned out beautifully however they taste terrible! I don’t know if they’re receiving such wonderful reviews because they are geared towards vegans who have not had the good stuff in a while or what. I hate to leave a negative review but someone has to cry a warning voice.
Hi Heather. I’m sorry the donuts weren’t quite what you were expecting. As these are baked donuts made with healthier ingredients they do taste different than the fried, sugar loaded “good stuff” you refer to in your comment. Everyone has different tastes, so despite the fact that 99% of the readers who have made these loved them, they are surely not for everyone. I have some fried donuts in the archives if you’d like to check those out 🙂
Do you think these would freeze well??
Hi Marie-eve. I have not tried so I cannot give a solid answer on this. I have a feeling the donut base may freeze OK, but I wouldn’t recommend freezing them already glazed.
Good morning, I made these last night for a children’s tea party today and they’re delicious, thank you for the recipe. I’ll definitely be making them again.
Hi Emma! What a sweet treat for a tea party 🙂 So happy to hear you enjoyed the recipe. Have a great day!
thankyou for recipe, banana with chocolate in donuts, is the best
Hi! How much is a cup?
These look too good not to make! Just wondering what other sugar or sweetener could I use instead of granulated sugar? Thanks x
Hi Ella. I think brown sugar would work fine. Other than that, you would be drifting into unknown territory. If you make them, please let us know how they turn out!
Gosh these donuts look so yummy ! I’m gonna try making some 😉
Thank you, Bertillia! I hope you enjoy them 🙂
They were RIDICULOUSLY good, I have never tried anything like them! Thank you from the heart for this recipe! 🙂
Yay! Thank you so much for letting me know 🙂 Happy weekend!
HI, will it be okay if i use ordinary ”cocoa powder good quality” i do not have ”unsweetened cocoa powder”, will its make a big difference, will the chocolate glaze be good ?
Hi Aline. Yes, I think that should work!
If there is no sugar listed on the ingredient label of your cocoa container – just cocoa powder – then you have unsweetened cocoa powder.
I tried them and loved them. I’m always looking for more yummy vegan recipes. Thanks for the recipe
Hello Ashley! Thanks for this recipe… am really happy that I found it. I have just finished making a batch with my kids, and they had such a great time! My daughter is intolerant to egg so it’s a relief to find a recipe like this – she’ll never miss out on eating donuts again.. Now, to keep the kids from them until their dad comes home!
Thank you for sharing interesting information
PISANGCOKLAT
I tried them and loved them. I have never tried before. Awesome recipe !
Hi Marie-eve. I have not tried so I cannot give a solid answer on this. I have a feeling the donut base may freeze OK, but I wouldn’t recommend freezing them already glazed.
Great recipe (all of your recipes are easy to follow and delicious!)! My kids love them!
Hi Ashley. These donuts are so tempting! What would be a good substitute for almond milk in the glaze? And how long can these be kept at room temperature?
Thanks.