The soft fluffy texture of cake and the chocolatey richness of a brownie combine in these delicious and healthy grain-free donuts–not for the faint of chocolate heart!
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Banana flour is back.
Do you know why it’s it back?
No not because I loooooooooved this cake a lot. Not because it’s grain-free. Not because it’s made of fruit or has a unique flavor that I am growing to love or is cheaper than most other grain-free flours.
It’s back because it makes a wicked chocolate donut. That’s why. The other stuff is just icing on the cake (donut).
The texture, the flavor, the moisture, the ability to carry copious amounts of chocolate to your face–these donuts are the whole package.
Every time I set out to make something with banana flour, I open the bag to this powdery, starchy, bitter-smelling stuff and think: Banana flour you are weird.
But by the time I am munching, it’s more like: Banana flour you are the best and I don’t know why I ever doubted you or why anyone still uses other grain/gluten free flours and I want you in all my baked goods forever and always!
Well except that time I tried to make pancakes with it and they turned out like fruit gushers in bread-y breakfast form. And not in the good way. But these donuts and the current chocolate overload state of my brain has practically obliterated any memory of that incident.
I’ll keep keep you updated on the pancake progress, I’m not giving up yet. Because flashback to when I said forever and always–I did mean it, baby.
‘Kay so donuts.
I went back and forth on the “brownie” part of that title. They are just a wee bit closer to the fudgy rich brownie side then they are to the light fluffy cake side, so I stand by it though. The texture and crumb is as perfect as any cupcake–not a bit of gummy gooey-ness. But the rich chocolatey flavor is definitely brownie-level intense, and with that chocolate drizzled on top…
These donuts are NOT for the faint of chocolate heart!
You know a minute ago when I mentioned brownie-level fudgy richness? Well that is in large part due to the fact that there is not just cacao powder in these donuts but actual real-life chocolate too. Melted, mixed, and baked right in. With banana flour baking, I find some sort of higher fat ingredient is necessary for moisture since the flour itself is very absorptive and can be drying. But why nut butter when you can double chocolate?
As evidenced by my recent pancake efforts, banana flour can turn things gummy on you if you aren’t careful. And annoying as this is going to sound since we all live in different places with different grocery store situations, I think brand has a lot to do with it. I learned that lesson while testing this cake recipe–one brand of banana flour made for a dense bar while the other a fluffy cake. In the same recipe!
So now I just stick with my tried and trusted (and cheaper!) favorite: Green Banana Flour from Let’s Do Organic. No they are not paying me. Yes I do truly love this brand (hello all my fave coconut products!)
I sometimes get confused whether to file donuts under breakfast or dessert, but this is without a doubt a dessert donut.
Grain-Free Chocolate Brownie Donuts
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 donuts 1x
Description
The soft fluffy texture of cake and the chocolatey richness of a brownie combine in these delicious and healthy grain-free donuts–not for the faint of chocolate heart!
Ingredients
- 3/4 cup green banana flour
- 1 cup unsweetened applesauce
- 1/2 cup chocolate chips
- 1/4 cup cacao powder ((or cocoa powder))
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt ((optional))
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine the banana flour, coconut sugar, cacao powder, baking powder, and salt. Stir to combine
- Melt the chocolate chips.
- Add the melted chocolate to the dry ingredients along with the applesauce and vanilla. Mix well.
- Grease your donut pan with coconut oil. Spoon the batter into the pan filling each donut to the top. You will get 6-8 full sized donuts.
- Bake for approximately 25 minutes at 350F.
- Cool for at least 10 minutes before removing from the pan. You can top them with more melted chocolate (as shown) if you wish, but they are so rich they really don’t need it.
- Enjoy! Keep leftovers in the fridge.
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A brownie…and a doughnut…in one?! You had me with the title of this recipe alone! They look so rich and perfect and wonderful, I definitely agree as far as these being a dessert doughnut..but how good of a morning would that be if it was breakfast?! I couldn’t agree more about banana flour’s lovable weird-ness – but per usual you totally make it shine, these look fabulous!
Hahaha maybe like breakfast on your birthday or Christmas or something since all chocolate rules are off on those kinds of occasions š Love-able weirdness–that is exactly what it is!
I am so very into these chocolatey rings of decadence. Extra into it because I have a bag of banana flour waiting for me at home! Thanks for encouraging me to get over my fear of it haha!
Also giggling (and cringing) at the thought of fruit gusher bread pancakes. Definitely seems like you’ve redeemed yourself with these beauties though.
Oooh now I am extra excited for you to get home for a) banana flour experiments and b) sundae/sandwiches of the ice cream variety matters! š
Yes, definitely dessert donut and honestly I think all donuts should be dessert donuts! I’ve never had a donut that didn’t taste like dessert. I know there are like chia donuts or something out there on the healthier side, but no thanks! I don’t think I can handle this much chocolate this early in the morning….oh wait, of course I can! DUH! Chocolate is amazing no matter what time of the day and served to me in donut form with more chocolate drizzle on top is just a very happy place for me! I love that you bought this large new donut pan and seeing it being used so much, it makes me happy to see donuts come across my screen, hahaha. Banana flour sounds very interesting to me and it sounds like a fantastic grain-free option for those wanting to avoid grains. I love my grains but I do make things time to time for grain-free peeps as well. It is great to have many different options. These look so rich and moist and pure decadence and there can never ever be too much chocolate!
No video? I was scrolling up to look for it to watch it but don’t see it. Just making sure I’m not blind, lol!
Chia donuts–while I totally know what you mean I am imagining like chia pudding in donut shape just all gooey and seedy and it is not something I’d ever want for breakfast (or any meal) lol. Since just about anything can be donut-shaped thanks to donut pans I imagine a baked oatmeal donut situation wouldn’t be too bad, but I’d rather all my donuts be dessert-level decadent too! There is something about donuts that just elicits all the happy vibes š While I can’t say these are as beautiful on BOTH sides as your chocolate chips ones, I am really loving the grain-free experiments lately. It’s fun to do something besides the same old oat-y thing over and over. And the inside texture with that banana flour blows me away every time!
P.S. Not blind! I just have to publish and manually add it from YT even though the rest of the post is scheduled š
Girl, these look gorgeous!!! They are chocolate and covered in chocolate so they look damn good to me!And I agree with you, that inside texture looks so good and fluffy…I was thinking they would be gooey, but nope, they look perfect. You nailed it!
banana flour??? I never even knew there was such a thing! you already have me looking for other flours, and now this one…i’m totally getting some next time. The kids have been wanting to make my mini donuts off my blog for awhile, but i think we’ll try these next if i can get my hands on some banana flour! FYI…i just saw coffee flour at trader joes! so intrigued…have you used it yet?
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Coffee flour?! My mind doesn’t even know what to think or do with that š® But it sounds delicious, especially with some chocolate involved too. Urgh why is there no TJs around here?? Banana flour is becoming one of my faves though! And those mini donuts of yours are so stinking cute you are making me wish I had put sprinkles on these š
I love your photos and yt! Admire your skills development… It’s a Greta pleasure to watch your video š unfortunately in Poland I hale never See banana flour š
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Awww bummer on the banana flour. You could try it with another type of flour but the amount will likely be different and the texture as well. If you have oat flour there (or oats you can make into flour) then I have lots of other donut recipes with that! And thank you <3
My gosh, isn’t banana flour wonderful? I know we already had this conversation a few posts back, but this recipe convinced me of the flour’s superfood powers even more. Curious, would it be overindulgent to cover these in coconut cream and caramel and pecans? Because that may have to happen š
Btw, I used banana flour in a peanut butter cookie recipe a created a few weeks back and they’re my new favorite cookie – I can’t believe the perfect texture. I stopped counting how many batches I’ve made! These donuts are up next because a grain-free donut that isn’t made with (expensive) almond flour is a tough find. Thanks for this deliciousness!
Omg no lie I originally shot this recipe with a coconut frostingš My mind didn’t go so far as caramel and pecans too, but YES! Like a turtle donut almost…mmmmm. I like the way you think! Oooh PB banana flour cookies!?! That sounds marvelous! Must go find them asap because a recipe that goes on repeat is a surefire winner. So much cheaper right?! That is a large part of why I love it tooš
Okay, so, I have a confession…I don’t have a donut pan š But I reaalllly want to make something with this yummy-looking recipe! Do you think it would work in a mini muffin tin, or as a sheet cake or something? Any ideas? š
Absolutely!! Muffin/cupcake pan would be best, bake time will be the same for full-size or closer to 15-20 minutes for minis. Enjoy Desiree š
OH. MY. GOODNESS!!!! I’m all flustered here typing because I don’t even know where to begin! š±šš I was so scared of banana flour, too! But it’s been one of my favorites through this whole healing journey. Not at all what I had expected – so much better. Ok, but these donuts!!!! I’m loving the thought of using melted chocolate chips instead of nut butter…who can say no to extra chocolate???! Fudgy, rich, brownie donut. Omg. These look incredible, Natalie! We’re doing some baking this weekend and I think these need to be added to the list. My little chocoholic is going to freak out when she sees the video for these! I can’t wait to make them! ā¤ļø
Right!? Banana flour has definitely been a pleasant surprise for me too, and one of my faves (in large part because it’s the only one I can find locally and much cheaper ha!) Thank goodness we both realized we didn’t have a problem with chocolate pretty early on in this AIP thing–definitely opens up the baking horizons. Anytime a repine calls for nut butter just use melted chocolate instead–yeah that’s bound to work lol š I hope you had a wonderful baking weekend and long weekend too <3
Welcome back, banana flour! Pleased to see ya again. š I am always up for anything that can bring “copious amounts of chocolate” to my face! š So interesting that something that at first smells so odd actually works so well. Mysteries of baking, I say. Totally wishing you had a pic of those fruit gushers! I’m beyond curious about what that looked like. Meanwhille, I will be on the lookout for those banana flour pancakes on the tasty breakfast horizon! LOVE that you mixed melted chocolate right into this. I shall always be up for the maximum amount of chocolate in any recipe–please don’t even confuse me with the faint of heart (when it comes to chocolate at least). Now… if only I could grab a few of these right out of my screen… š Drooling! xoxo
Banana flour is a big ole’ mystery to me still, but if it can bring chocolatey grain-free donuts into my life I don’t question these kinds of things. Just imagine if an impatient 3 year old tried to make pancakes–that’s pretty close to what the gusher pancake situation looked like. I knew I could count on you for max chocolate-ing with me š xoxo
Hello! Is there a flour different from banana that I can use for this recipe??
I have not tested it with any other flours, banana flour is quite unique though so I can’t think of any that I know will sub one for one successfully. I would suggest going with one of my other donut recipes (https://www.feastingonfruit.com/mini-powdered-vegan-baked-donuts/) and just adding cocoa powder in place of 1/4-1/2 cup of the flour if you want a chocolate donut. Sorry!
Finally made these tonight. Oh YUM! Never heard of banana flour before this. Need to try the chocolate chip cake next. When I make these again I’m going to add my standard adulterations for chocolate baked goodies – cinnamon and cayenne! Thanks for these tasty donuts! Perfect for christening my donut pan.
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Oooh how spicy and delicious does that soundš I’m so happy you liked them, banana flour is new-ish to me too but slowly becoming one of my favorite flours. Just the beginning of many donut adventures I hopeš©š¤ Thanks for thr feedback Anna!
I need banana flour!! But I did manage to snatch a bag of Trader Joe’s Coffee Flour!
What type of flour do you think will have similar texture to banana flour, Nats?
Honestly banana flour is very similar to wheat flour in the way it binds, that’s partly why I love it. Cassava flour would be the closest gf one in my opinion, although I realize that’s not an easy one to find either. Besides that, I feel like a mix of coconut flour and tapioca or arrowroot starch could work similarly, but I haven’t tried it. I have heard about this coffee flour, I’m so intrigued! You’ll have to let me know what it tastes likeš¤
I need to find some vegan recipes for them first! Hehe. Then will let you know š
Any recommendations? Or maybe you can give me some ideas, haha
I honestly have no idea what it’s like or how it would work in a recipe, I don’t have a TJs nearby so I can’t try it myself. I’ve seen people post about finding it but haven’t seen any recipes yet tbh. I imagine a safe place to start would be some sort of no-bake espresso bite with dates and coffee flour and chocolate chips or something like that??
And I JUST used up all my dates, haha!! Apparently it has a cherry, floral flavor so hmmm.. Haha. Will keep you posted š
That sounds amazing! Please do š
Look!! I used this recipe but instead of chocolate, I used beetroot powder so switched some items up!
https://www.instagram.com/p/BfMvUvJBVDB/?taken-by=conniekyleung
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Connie they look AMAZING!!! And I am so happy you experimented with the banana flour too š Thanks for sharing, and now I want to buy beetroot powder for a pretty pink batch myself!
Any suggestions on a non donut pan version to this? Muffins maybe? Virtually every “healthy” donut requires a special mold and an oven. How good would it be to find one that just needs a frying pan…:)
Yep a muffin pan will work just fine. Or I’ve actually baked the batter in a waffle maker before too and it was delicious š
Oh my gosh thank you! Not every recipe converts well from baked donut to muffin pan. Wanted to be sure. I so appreciate the quick response. It’s a baking day and “you” are first on the list. haha
I made these today with my daughter. The texture was great, however we weren’t fond of the taste (bitter, not sweet enough) But I got try try out the banana flour that’s been in the back of my pantry š
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Oh no, I’m so sorry to hear that Karen. They aren’t super sweet compared to a conventional chocolate cake, but they definitely shouldn’t be bitter. What brand of banana flour did you use, I’ve noticed quite a bit of variation between them? And you could certainly bump the coconut sugar up to 1/3-1/2 cup if you want to give them another shot š
Ooh, these look great, too! ( I just commented on your banana flour cake recipe, haha.) I’m wondering, do you ever measure your flours by weight? Perhaps the different densities of various brands, depending on how finely the flour is ground, could account for your different experiences with them. For instance, maybe one cup of brand A weighs 3 ounces, and one cup of brand B weighs 3.5 oz. just a thought!
Just started adding the weight measurements to my recipes actually because yes it can vary quite a bit. Baking by weight is not something I’ve ever done so still getting into the swing of it, but all new recipes will include that. I just don’t have the time to go back and add it to the old ones, sorry!
This might be long but i hope you have the patience to read, because, ohmyGod, YOU are amazing!!
Firstly, it was finding you had banana flour recipes what convinced me to order the thing. I only had 1 food blogger that had 2 or 3 banana flour recipes, i wasn’t convinced if i should try it, but then i discovered you had a few recipes and next second, i was ordering it.
Then, i had to try thia recipe. And also baptize my first donut pan. I didn’t want to use melted chocolate (i have been on a high with it lately and need to slow down), but i had serious doubts what to use. And you mentioned nut butter above. And saw that you used cashew butter in the cake recipe. So nut it was. And because i had an unopened black tahini butter in my pantry, never tried it before, oh well, might use it now.
I was also a bit nervous because you said it might turn well or not, depending on the banana flour type. And in my country i only had one source of banana flour type so, this was it.
Natalie, it was amazing!!! The black tahini butter along with the banana flour and the applesauce complemented each other so well, wow! And indeed, i cannot believe how FLUFFY, almost fudgy, the texture is! Reminding me of brownies! Next recipe with this flour will be your famous cake one!
Pfhew, there, i said everything i wanted to say, but these donuts really brightened my day! Thank you!!
And i hope you’re not giving up yet on the banana flour and see more of it in the future! again, thank you! š
I am SO HAPPY to read all of this wonderful banana flour baking newsš¤š¤š¤ Oooh your version sounds delicious…fudgy and full of tahini, yes please! It definitely an underrated flour, but once you get the hang of working with it I find the taste to be so so worth it. And honored I could be a part of your first batch of baked donuts too! I appreciate you feedback so much Ioana, can’t wait to hear what you try next…
Can the sugar content be reduced or omitted by chance as I am trying to avoid even unrefined sugar these days.
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You can try using less or omitting and just using the sweetness of the chocolate chips, but it may make them a bit bland tasting. I do have a date sweetened donut recipe if you prefer: https://feastingonfruit.com/flourless-chocolate-peppermint-donuts/