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!