Sugar Free Banana Chocolate Doughnuts (Gluten Free)

I made these chocolate banana doughnuts on a bit of a whim when I was craving an autumn treat and had found this recipe that I wanted to adapt a fair bit to retain all the yummy-looking flavour and texture but also be able to make it sugar free, gluten free and even super low in sweetener.

It was just something I made to enjoy as a family on a rainy weekend, but it ended up being one of the best things I’ve baked in…well…ever! So I knew I had to share it with you all. It would be unfair not to.

As a food blogger, I am forever trying out new ideas and testing new recipes, and my husband often remarks that the downside of it all is that we eat all this amazing food once and then rarely have it again as I move on to new ideas. So I always know something is truly one of my best recipes when we have it multiple times even after I have finished testing and tweaking it.

This is one of those recipes. I could eat these every day week.

Served warm, in particular, they are soft and sweet and only subtly “banana-ey”. They are a taste of seaside treats and bonfire coziness and everything a doughnut should be. They are as fluffy and light as air as a doughnut can be, with little hits of chocolate and a coating of sweet cinnamon-y goodness.

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Sugar Free Banana Chocolate Doughnuts (Gluten Free)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

These doughnuts may be sugar and gluten free, but they are absolutely delightful, super soft and fluffy and everything a doughnut should be. Perfect served warm on a cool day with a hot cup of tea.

Course: Autumn, Bonfire Night, Celebration, Christmas, Dessert, Fall, Gluten Free, Halloween, Holiday, Snack, Snacks, Sugar Free, Thanksgiving, Treat, Vegetarian, Winter

Servings: 8 doughnuts

Ingredients

• 1 and 1/2 ripe bananas
• 4-5 drops stevia, or to taste
• 125 g (1/2 cup) plain full-fat yogurt
• 50 g (1/4 cup) butter or coconut oil, melted
• 2 eggs
• 2 teaspoons sugar and gluten free vanilla extract
• 200 g (2 cups) gluten free flour blend*
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon bicarbonate of soda (baking soda)
• a pinch of sea salt
• 50 g (1 and 3/4 oz) 85-90% dark chocolate**, chopped

To coat:

• 2 tablespoons melted butter or coconut oil
• 2 tablespoons xylitol
• 2 teaspoons ground cinnamon or pumpkin spice mix

Instructions

1. Preheat the oven to 180C/350F/gas 4. Blitz the banana in a blender until smooth, add the stevia, yogurt, butter, eggs and vanilla and pulse to combine. Add the dry ingredients (minus the chocolate) and pulse a few times to mix until the mixture is just combined. Stir through the chocolate chips and pour into a greased doughnut pan or doughnut moulds, filling about 2/3 full. Bake for 15-20 minutes, until puffed up, golden and cooked through (a skewer inserted into a doughnut should come out clean).

2. Mix the xylitol and cinnamon. While still warm, roll the doughnuts in the melted butter and then in the xylitol-cinnamon mix to coat. Allow to cool slightly and serve warm or cold.

Recipe Notes

(adapted from: https://www.frugalfarmwife.com/article/baked-doughnuts-gluten-free-banana-chocolate-chip/)

*I use my own go-to gluten free blend which you can find here.

**Yes, these doughnuts contain some (very) dark chocolate and therefore some sugar. However, if you use 85-90% dark chocolate, they come out at less than 1g of added sugar per doughnut, so I feel fairly comfortable calling them sugar free! You'd have to eat all 8 to even get to 1 teaspoon...

For a fun variation, try swapping the banana for 1 cup (250g) of pumpkin or sweet potato puree and upping the stevia to 6-7 drops for a yummy pumpkin doughnut that even has some veg in for you!