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Perfectly fluffy and decadent vegan and gluten-free chocolate banana bread donuts topped with an oil-free chocolate ganache
Oh, hi. I’ve got more donuts! No, these are not typical donuts. These are banana bread donuts. Triple chocolate vegan gf oil-free banana bread donuts to be exact. Yes. I went there.
All I did was use my Double Chocolate Banana Bread recipe for these donuts. The only difference is you bake them in donut pans and for less time than a regular loaf!
The topping is a super easy chocolate ganache which contains no oil. It’s simply dark chocolate chips and canned full-fat coconut milk! SO good!
For the banana bread donuts:
First, you will need a food processor or a high speed blender that can handle large amounts of food.
For the oat flour: Put rolled oats in your food processor or blender and pulse until a soft flour forms.
Once you have your oat flour, empty it from the blender and set it aside. You need to set it aside because the wet ingredients go in the food processor first.
Next, you will add your bananas to the food processor, pulse, then measure out your bananas to ensure you have 1 cup.
Add all wet ingredients and pulse!
Then add your dry ingredients and transfer to donut pans and bake! Be sure to read the detailed instructions below!
Enjoy!
Note: while this recipe is oil-free, I did have to add a little bit of oil to my donut pans so the batter wouldn’t stick.
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram so I can see and share your photo!
![Vegan Triple Chocolate Banana Bread Donuts [GF, Oil-Free]](https://wholesomecrumbs.com/wp-content/uploads/2020/04/img_5ea18bf7d67c8-425x425.jpg)
Vegan Triple Chocolate Banana Bread Donuts [GF, Oil-Free]
Equipment
- Oven
- 2 Mini Donut Molds
Ingredients
For the Donuts
- 2 or 3 medium very ripe bananas 1 cup mashed
- 1/4 cup + 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup rolled oats to make a flour certified GF if needed
- 1 cup almond flour
- 5 tbsp cocoa powder quality is important for taste!
- 1/4 tsp mineral salt
- 1/2 tsp baking soda
- 2 tsp baking powder
For the Chocolate Ganache
- 1/2 cup dark chocolate chips
- 1/2 cup canned full-fat coconut milk
Instructions
For the Donuts
- Preheat oven to 350 degrees add a little oil to your donut pans so the donuts don’t stick (or no oil if you have trusty non-stick donut pans).
- Pulse rolled oats in food processor/blender until you have a soft flour. Empty oat flour out of the food processor and set aside.
- Add bananas to the food processor and pulse until a bump-free consistency forms. Pour out and measure to ensure you have 1 cup.
- Now time to add all of your wet ingredients: add pulsed bananas, maple syrup, vanilla and apple cider vinegar to the food processor. Pulse until combined.
- Next, add your dry ingredients: add cocoa powder, oat flour, almond flour, salt, baking soda and baking powder. Pulse until well combined, scraping the sides of the food processor with a spatula. Do not overpulse (about 10-15 second is good until your consistency is relatively smooth and thick).
- Pour batter into donut pans (as quick as possible) about 2/3 of the way full and bake for about 12 minutes. The banana bread donuts are done when a knife comes out clean. Don’t over bake! Check on them around the 10-11 minute mark.
- Cool for about ten minutes in the donut pans, then carefully transfer to a cooling rack. Don’t try to remove them if they are very hot-wait longer for them to cool a bit. They will break apart when removing from the donut pan if they are too hot!
For the Chocolate Ganache
- Add chocolate chips to a bowl. Set aside.
- Add coconut milk to a pot on the stove and cook over med-high heat until it starts to boil.
- As soon as it starts to boil, remove coconut milk from pan and add to the bowl with the chocolate chips.
- Whisk until a smooth consistency forms.
Notes
- This recipe makes mini donuts that are 3 inches. If you are using standard donut pans, you will have to adjust the baking time and bake a bit longer.
- Make sure to preheat oven ahead of time. You always want the oven ready at least 10 or so minutes before adding your batter to ensure the temp is correct.
- You will need to use ripe bananas with lots of black spots for this recipe to come out correctly.
- Put the batter into the donut pans and into the 350 degree oven ASAP, you don’t want your batter sitting out at room temp for too long.
These were easy and so delicious! I don’t feel bad about eating them either because the ingredients are healthy
I am so glad you enjoyed them!! Thank you for your rating and comment, it means a lot! 🙂