Chocolate Glazed Chocolate Banana Donuts!!!Â
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!
Ashley says
Could you make these in a regular muffin tin?
bakerbynature says
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.
Elizabeth Wilkie says
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! 🙂
bakerbynature says
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!!!
Donna says
Hello,
I can’t eat bananas …how many eggs would I use? Thank you!
bakerbynature says
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.
Stephanie Statuto says
Is there nutritional info. for these? I do Weight Watchers and would love to know the Points Plus value.
Julie says
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!
bakerbynature says
Hi Julie! It’s 1/2 teaspoon vanilla extract 🙂 I hope you and your family enjoy the donuts! xo
Bella says
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!!!!
bakerbynature says
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.
Leslie says
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.
kathy furneaux says
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 !!
bakerbynature says
That’s awesome! So happy to hear, Kathy! xo
Erica says
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
Erica says
Could you use all wheat or all white flour instead of half and half?
bakerbynature says
Hi Erica. That should be fine 🙂