These 5-ingredient chocolate banana doughnuts are proof that you don’t have to give up your favourite treats to eat well. Made with simple, wholesome ingredients, they’re naturally sweetened with ripe banana, baked—not fried—and dipped in dark chocolate for that perfect finishing touch. Light, satisfying, and full of flavour, they make a great breakfast, snack or dessert.
I love making healthier versions of the classics, and these 5-ingredient chocolate banana doughnuts are one of my favourites. They’re sweet and chocolatey but still packed with goodness, so you can enjoy them without the sugar crash. Whether you pair one with your morning coffee or have it as an afternoon pick-me-up, they always feel like a treat.
Doughnut For Breakfast? Yes, Please!
Doughnuts are a classic indulgence that we all crave from time to time, but they’re often packed with sugar and refined flour. I’ve reimagined this favourite treat with a healthier twist that makes it light yet satisfying. By using simple, whole ingredients like ripe banana, oats, and dark chocolate, these doughnuts are not only delicious but also a great way to enjoy something sweet without the guilt. I’m all about making healthier versions of classic treats, and these doughnuts are the perfect example of how you can create a guilt-free, nourishing snack — so much so, you can even enjoy them as a wholesome breakfast!
Tips
- Super ripe banana = best flavour: Use a spotty, overripe banana for natural sweetness and better texture.
- No oat flour? Blend rolled oats in a food processor for a few seconds to make your own oat flour—super easy and cost-effective.
- Use a silicone mould: It makes removing the doughnuts much easier without sticking or breaking.
- Even texture tip: Let the batter sit for 5 minutes before baking—this allows the oat flour to absorb moisture and improves the structure.
- It’s always a good idea to cool down doughnuts on a baking rack after baking. This allows air to circulate around them, preventing them from becoming soggy by letting excess moisture escape.
- Custom toppings: Before the chocolate sets, sprinkle with crushed nuts, coconut, or a pinch of sea salt for extra flavour and crunch.
- Make it mini: Use a muffin tin if you don’t have a doughnut mould—turns them into delicious bites.
Swaps
Banana: The riper, the better! If yours isn’t very ripe, consider adding a little maple syrup or honey to the batter for extra sweetness.
Oat flour: You can make your own by blending rolled oats until fine. Almond flour could also work, but the texture will be slightly softer.
Dark chocolate: Use milk chocolate if you prefer something sweeter, or a higher percentage dark chocolate (70%+) for a richer flavour.
Coconut oil: Optional—it helps melt the chocolate more smoothly and gives it a glossy finish, but you can leave it out.
Eggs: I haven’t tested a vegan version, but you could try using two flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) instead.
Storage
Fridge:
Fridge: Store in an airtight container in the fridge for up to 5 days.
Freezer: Freeze for up to 2 months. Defrost at room temperature or gently reheat in the microwave for a few seconds if you like them warm.
More Banana Recipes
- Healthy Banana Bars
- 6-Ingredient Best Healthy Banana Bread
- Healthy 5-Ingredient Banana Pancakes
- 3-Ingredient Chocolate Banana Cookies
5 Ingredients Banana Doughnuts
Ingredients
- 1 large banana
- 2 eggs
- 1 tsp of baking powder
- 100 g oat flour
- 60 g dark chocolate, 50% minimum
- Optional: 1 tsp of coconut oil to melt into the chocolate
Instructions
- Smash a banana into purée.
- Add the eggs and mix.
- Add baking powder and oats.
- Mix until well combined.
- Bake for 12-13 mins at 180C
- Remove from the mould and let cool down completely.
Video
Notes
- Gluten-free: Use certified gluten-free oat flour if needed.
- Dairy-free: These doughnuts are naturally dairy-free (if using dairy-free chocolate).
- No added sugar: Sweetened only with banana and dark chocolate.
- Refined sugar-free: Use 70%+ dark chocolate to keep this recipe refined sugar-free.
- Storage: Store in an airtight container in the fridge for up to 5 days. Can be frozen for up to 2 months.
- Best enjoyed: As a snack, light dessert, or wholesome breakfast on-the-go.