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!
Marie-Eve says
Do you think these would freeze well??
bakerbynature says
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.
Heather says
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.
bakerbynature says
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 🙂
PY says
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!
Ana Isabel says
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!
bakerbynature says
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 🙂
Sofia says
These are so pretty!
bakerbynature says
Thank you Sofia! Delicious, too 🙂
oshiale says
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.
Ana says
These look amazing! I really want to try them but I was wondering what the nutrition content/macros are for this recipe?
bakerbynature says
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
maricela says
In the part for the coconut oil it says 4 TBS. Is it 4 liquefied or before it is liquified. sorry for the question
Christina says
I measured 4 TBSP, then melted/liquified it
Stephanie tessmer says
Could I use a mini donut maker instead?
bakerbynature says
Hi Stephanie. I’ve never tried, so I’m honestly not sure. Please let us know how it turns out if you do try 🙂
Rose says
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
bakerbynature says
Hi Rose. Once baked and cooled, you can store them in the fridge for up to 3 days 🙂