Banana Chocolate Chip Donuts are my newest obsession. I was never really a donut person before transitioning in to a paleo based lifestyle. But once I realize how easy they were to make and how much quicker, I was converted. There’s also a few tips to Five Daughter’s Bakery that have helped me fall in love with them along the way.
If you’ve never made donuts before, don’t worry! I promise it’s just as easy as making a muffin. And donut pans are fairly affordable. In under 30 minutes, you can have fresh donuts to go with your coffee (or nespresso if you’re me & still obsessed).
For today’s recipe, I didn’t add a glaze. I find these banana chocolate chip donuts are quite perfect on their own. However, you could always melt a bit of Hu Kitchen gems with some coconut oil to make your own. Or if you’re looking to keep the sugar lower, top it with a bit of Nu Naturals chocolate syrup.
Banana Chocolate Chip Donut Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
coconut oil (for the donuts & for greasing the pan)
almond flour (make sure it’s flour & not meal)
walnuts (if you’d like)
chocolate chips (I use Hu Kitchen to keep it paleo)
How To Store & Reheat
The banana chocolate chip donuts will keep in the fridge for a few days. But if you’re not going to eat them all at once, I’d recommend freezing them in a stasher bag for later. These are best reheated in the toaster oven for 3-5 minutes or for 20 seconds in the microwave.
Other Breakfast Ideas:
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Banana Chocolate Chip Donuts
These quick and easy paleo, gluten free, dairy free & refined sugar free donuts are soon to be a staple in your weekly baking routine!
- 2 ripe bananas mashed
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tbsp coconut oil melted
- 1.5 cups almond flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/4 cup chopped walnuts optional
- 1/4 cup chocolate chips
Preheat your oven to 400F and prep your donut baking sheet with coconut oil or olive oil spray. You want to make sure each donut round is properly coated because they definitely like to stick.
In a medium bowl, mash up your two ripe bananas. I tend to go for a mostly smooth with a few chunks kind of consistency.
Next add the eggs, maple syrup, vanilla and coconut oil to your bananas.
Add the almond flour, baking powder, and salt to your banana mix.
Finally, fold in your chocolate chips and chopped walnuts.
Pour your mix into the donut pan. I tend to over fill mine which means I get about 6 donuts out of this recipe. But if you fill each donut round to about half way, you'll get closer to 10 donuts.
Bake your donuts for 10-15 minutes checking in at the 10 minute mark. They should be lightly golden on top.
Remove from the oven and let the donuts sit for about 30 minutes before removing them from the pan to make it easier. Otherwise, they have a tendency to crumble.
Pair with your favorite coffee and enjoy! You now have tasty paleo donuts to eat.
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