Double Chocolate Banana Bread Donuts

Prep Time

20 x minutes + cooling


10 x Peoples

light and fluffy banana bread donuts studded with melting chocolate chips topped with a creamy dark chocolate ganache. These baked donuts are so easy to make, are moist and delicious plus they are naturally vegan and easily gluten-free.


  • 90ml almond milk
  • 1 tsp apple cider vinegar or lemon juice
  • 150g ripe banana, mashed
  • 30ml (or 25g) sunflower oil
  • 30g coconut sugar
  • 1 tsp vanilla essence
  • 120g plain flour or GF plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 60g 70% Baking Chocolate, chopped
  • 70g 70% Baking Chocolate, chopped
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup or honey
  • To decorate: chopped nuts or desiccated coconut




1. Preheat the oven to 160Fan/180*C and lightly grease a donut mould.

2. Stir together the milk and apple cider vinegar/lemon juice and leave to curdle for 5 minutes.

3. Whisk in the sunflower oil, mashed banana, sugar and vanilla essence.

4. In a second bowl stir together the flour, baking powder, bicarbonate of soda and a pinch of salt. Pour the wet over the dry mixture and stir until just combined. Fold in the chopped chocolate.

5. Divide between the donut holes, filling ¾ full. Bake for 10 minutes or until golden and risen. Allow to cool fully on a wire rack in the donut tray on a wire rack.

6.Make the glaze by melting the chocolate and coconut oil in a heat-proof bowl over a pan of simmering water.

7. Dip the cooled donuts in the glaze and decorate with chopped nuts or desiccated coconut, if desired.