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Flourless Chocolate Chip Banana Bread Donuts

September 7, 2016

Flourless Chocolate Chip Banana Bread Donuts ready in less than 15 minutesFlourless Chocolate Chip Banana Bread Donuts ready in less than 15 minutes

Well friends, we are combing two of life’s most greatest foods, donuts AND banana bread today. These Flourless Chocolate Chip Banana Bread Donuts gave me a warm tingly feeling after, they are SO dreamy. Especially when you are shoving two in your mouth on the street walking to barre class in the morning.

Or is that just me? Oops.

The best part is that they are ready in less than 15 minutes AND they call for less than 10 ingredients that you probably already have in your home. Especially if you are a usual reader of the blog over here.

Flourless Chocolate Chip Banana Bread Donuts ready in less than 15 minutesFlourless Chocolate Chip Banana Bread Donuts ready in less than 15 minutes

You probably recognize Lily’s Sweets from the Dark Chocolate Peanut Butter Cup Bark a couple of weeks ago. We spoke about the amazing story behind their company, who Lily is and why I love their products. Their baking chips and bars melt SO easily guys. They are the best for that perfect chocolatey drizzle we all swoon over all day.

 

Flourless Chocolate Chip Banana Bread Donuts are not only flourless but also refined sugar and dairy-free. The other day my parents brought over apple cider donuts from a farm by my house and Jord probably made 20 different jokes about how he hasn’t had refined sugar in months (he is lying) and he needed to eat the donuts to remember what it was like. He is nuts!

Anyways, make these donuts. Dip them in nut butter, milk or like I did, shove them down your throat as you rush out of the house in morning.

Enjoy babes!

Flourless Chocolate Chip Banana Bread Donuts ready in less than 15 minutes

Print

Flourless Chocolate Chip Banana Bread Donuts

  • Author: rachel mansfield
  • Yield: 6-8 donuts 1x
  • Category: grain-free, dairy-free, vegetarian
  • Cuisine: snack, dessert, breakfast
Scale

Ingredients

  • Wet ingredients:
  • 2 medium bananas, mashed
  • 1/4 cup coconut oil, melted and cooled
  • 2 tablespoons maple syrup (can sub honey or agave if you prefer)
  • 2 eggs at room temperature (haven’t tested chia or flax egg)
  • 1 teaspoon vanilla extract
  • 3/4 cup creamy peanut butter (you can sub your preferred nut butter)
  • Dry ingredients:
  • 1/4 cup almond flour
  • 3 tablespoon coconut flour
  • 1 teaspoon baking powder
  • Mix-in’s:
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees
  2. In a medium mixing bowl, mix together wet ingredients together with a Kitchen Aid hand mixer (if you don’t have one just mix very well with wooden spoon and whisk)
  3. Add in dry ingredients and mix well
  4. Fold in dark chocolate chips
  5. Bake in oven for about 10 minutes or until cooked, I stick a tooth pick in one to see if it is done, the toothpick should come out clean
  6. Let cool for a couple of minutes then remove from donut pan
  7. Enjoy with 5-7 days and store in fridge, you can freeze for longer*

xx, Rach

Flourless Chocolate Chip Banana Bread Donuts ready in less than 15 minutes

Thank you Lily’s Sweets for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

16 Responses

    1. According to the myfitness pal app it’s 224 calories per serving if you get 13 servings out of the batter like I did…I must have smaller donut pan since she said the better makes 6 to 8 servings 🙂 yummy and a good snack if you can stop at one!

    1. It should! But can’t say for sure as I haven’t tested that. I do love the banana in it for that flavor and it is pretty key in making these the “banana bread donuts” that they are 😉

  1. I love your site! So many things I want to make! I was wondering though, you use coconut oil and flour in so many of them but I’m allergic to coconut 🙁 is there a substitute I can use that won’t compromise it? Thanks! <3

    1. Thank you, Sheena! You can sub butter or any other oil for coconut oil. As for the coconut flour, as I mention in my FAQ, I make recipes that focus on a specific flour so I don’t recommend subs for it. Coconut flour is a beast of its own for recipes! Feel free to test any you enjoy but make sure to use about double the amount so if it says 1/3 coconut flour try 2/3. You can also google coconut flour to X flour ratio for substitutes to see what others say 🙂 xx

  2. Oh my goodness, these were incredible!! My friends couldn’t believe they were gluten free and dairy free. So simple to make, yet SO delicious. Thanks for another awesome recipe! I already can’t wait to make these again.

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