Chocolate Banana Chai Donuts (Gluten-free, Vegan)

By Ashley | Breakfast

Feb 28

Chocolate. Banana. Chai. DONUTS! 

Because chocolate donuts are the way to anyone’s heart! I mean, first and foremost, treat everyone with kindness. But second, bake them Gluten-free vegan donuts that they’ll never forget =)

What I love most about this recipe is that it’s made with humble ingredients, the donuts stay soft for days, they have the loveliest balance of flavors and textures, and it totally solves that problem of overripe bananas wasting away on your counter!

Speaking of bananas, just like banana bread it’s imperative that these babies are past their prime, Brown/black skins are a good skin here!

And although I totally recommend the recipe as written I know someone will ask about substitutions so . . .

*Yes this recipe works as muffins

*You can skip/replace the glaze (but don’t do it!!)

*Avocado oil is the best sub if you’re not using coconut oil

*You may replace the stevia in the glaze with a teaspoon or two of maple syrup

*You can use an existing unsweetened chai spice blend if you have it

I dare you NOT to buy all the 19 cent bananas from Trader Joe’s today!!!

Chocolate Banana Chai Donuts (GF, Vegan):

Batter Ingredients (Makes 6 large donuts): 

4 overripe bananas – mashed (if previously frozen, thaw, strain, & discard liquid)

1/4 c melted coconut oil

3 tablespoons maple syrup or 1/4 c date syrup

1 tsp vanilla extract

1/2 c GF flour blend

1/2 c oat flour

1/3 c cocoa powder like this fair-trade variety

1/4 c ground flaxseed

1 tsp baking powder 

1 tsp baking soda

1/2 tsp each ground cinnamon and ginger (or toothpick dipped in these vitality oils)

Pinch black pepper and clove (or toothpick dipped in these vitality oils)

1/2 tsp Himalayan sea salt


Combine the mashed bananas, oil, maple/date syrup, and vanilla and whisk well. 

In a separate bowl, combine the remaining ingredients.

Stir the wet into the dry – batter will be lumpy.

Transfer to a donut pan with 6 donut cavities coated in coconut oil.

Bake at 350 degrees for 12-14 minutes or until springy.

Cool completely before inverting and decorating.

Coconut Butter Icing/Glaze:


2 oz (1/4 c) strongly brewed chai tea, or tea of choice, or milk for a neutral flavor

1/4-1/2 tsp NuNaturals Chai Syrup (or 8 to 10 drops liquid vanilla stevia)

1/3-1/2 c room temperature coconut butter


Heat the tea/milk in a small soft pan until warm. 

Turn down the heat to the lowest setting and stir in syrup/stevia and coconut butter.

Stir until a smooth glossy sauce forms.

Remove from heat and cool until sauce thickens a bit but is still thin enough to drizzle (5-10 min).

Use immediately or store covered and rewarm over low heat later.

Candied Pecan Topping:

2 tbsp rolled oats

1 tsp oat flour

1 tbsp maple syrup

1/4 tsp ground cinnamon 

1/4 c chopped pecans 

For the topping, combine all the ingredients in a small bowl and mix well. 

Bake at 325 degrees for 7-9 minutes or until golden and fragrant. Allow to cool then use for garnish.

About the Author