Vegan banana chocolate chip doughnuts are soft, sweet, and full of banana flavor and melty chocolate chips! Totally gluten free and naturally sweet.
Just like that, it’s March. Sometimes I feel like it’s true that time seriously flies, like in the summertime, but it seems like the dark and often dreary winter months just creep by. So I am absolutely thrilled that March is here, and that spring weather is on the way! There’s nothing prettier than trees and flowers starting to bloom, especially after a particularly long and freezing cold winter.
There’s also nothing prettier than a pan of vegan banana chocolate chip doughnuts waiting to be devoured on a Saturday morning, so let’s chat about that situation!
It’s not a secret that I love banana bread, or that bananas are my favorite fruit (I mean, obviously). So the fact that these doughnuts are basically banana bread transformed into the cute, doughnut shape makes them an immediate winner for me. They’ve got all the sweet banana flavor, soft texture, and melty rivers of chocolate that you’ll find in my favorite banana bread. Plus, the ingredients and method couldn’t be more simple!
First of all, you need just one dry ingredient. Can ya guess? You probably did, cause you guys are smart. Or maybe it’s because I’m predictable, because I have an oat obsession. Either way, you’re right! Grind up some oats (I always use gluten free, whole grain, rolled oats) into flour, and your dry ingredients are ready. Feel free to add some cinnamon, too, cause that’s always dreamy with banana. I didn’t just because I wanted the chocolate + banana pairing to be front and center here – they are vegan banana chocolate chip doughnuts, after all.
Just two wet ingredients go into the oat flour – ripe, mashed bananas, and whatever plant milk you like. Stir that into a thick batter, fold in your favorite vegan chocolate chips, and these gems are ready to bake. Told you they were easy.
They’re basically my banana blender pancakes in doughnut form, so if you’re feeling pancakes over doughnuts, try those!
These took about 20 minutes in my oven. They’ll firm up around the edges and shouldn’t feel gooey toward the center. Once they’re ready, take them out, let them cool in the pan for a bit, then turn them out on a plate or wire rack to finish cooling completely.
This is also an opportune time to revel in the incredible aroma that’ll be swirling through your kitchen. Ah, bananas. The best. This reminds me – do I have to give you the ripe banana lecture?! I feel like I do it for every banana recipe, so I’ll keep it short and sweet here. TOO MANY PEOPLE use/eat bananas when they aren’t properly ripened, which means they’re missing out on the amazing sweetness. The bananas should be very, very spotty, and fragrant even before you peel them.
I’m suspicious of anybody that claims to “love green bananas.” And by suspicious I mean sad for them because they’re literally crunching on flavorless bananas when they could be enjoying soft, sweet, goodness!
Yes, I’m aware I failed at keeping the banana lecture short, so I guess I’ll just have to keep making banana recipes and try again next time. 🙂
These vegan banana chocolate chip doughnuts are soft, sweet, and full of dark chocolate chips. When they’re this easy to throw together, you’ve got no excuse not to try these for a fun, weekend breakfast!
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!