Chocolate Banana Bread Espresso Donuts

I know that donuts and a cup of coffee are a classic combo, but have you ever had coffee flavored donuts? Well let me tell you, these chocolate banana bread espresso donuts are insanely good! They have the perfect moist cake like texture with a delicious chocolate glaze and drizzle of cashew butter and cacao nibs for a little crunch. They are made without any dairy, grains, gluten, or refined sugars too which makes them friendly for many dietary needs. Pair these with your morning cup of coffee and you will have a great way to start the day!

Why you will love these donuts

• They have a soft and fluffy texture
• They are dairy, gluten, grain, and refined free
• They have a decadent dairy free chocolate glaze
• They have delicious notes of coffee in them
• They can be easily made in a silicone donut mold
• You can make a big batch and freeze them for later

What you will need

GF/Paleo All Purpose Flour – I personally love the Paleo blend by Bob’s Red Mill. It works so well and makes it easier instead of figuring out the right ratio of flours.

Ripe Bananas – Make sure to use 2 large very spotty ripe bananas for this recipe to get the best flavor!

Coconut Sugar – I love using coconut sugar in baked goods because it almost tastes like brown sugar. It is a healthier option because it is lower on the glycemic index than cane sugar and contains more vitamins and minerals. You can substitute with maple syrup as well.

Nut Milk – I like to use either almond or coconut milk.

Instant Coffee – This is an easy way to add a coffee flavor to recipes!

Vegan Egg Replacer – I love the one by Bob’s Red Mill, but you can also use flax eggs(1 tbsp flax plus 2 tbsp water per “egg”).

Baking Soda – This will make the donuts rise a little when baking.

Baking Powder – This gives the donuts a more fluffy texture.

Vanilla Extract – This adds a delicious flavor note to the donuts. Vanilla and chocolate are actually a perfect flavor combo in bakes goods.

Avocado Oil – You could substitute with melted coconut oil as well. I like to use avocado oil because it is flavorless.

Chocolate Chips – My favorite dairy free/refined sugar free chocolate is from Hu Kitchen. You can use your preferred chocolate chips though.

Cashew Butter – This is optional but pairs so well with the chocolate glaze.

Cacao Nibs – If you want a little crunch texture, cacao nibs are so fun! They are also packed with antioxidants and essential minerals like magnesium, potassium, and manganese.

How to make the chocolate banana bread espresso donuts

First, in a bowl, add the all-purpose flour, coconut sugar, baking powder, and baking soda, then mix everything well. In a separate bowl, mash the ripe bananas and add in the instant coffee, nut milk, eggs or flax eggs, vanilla extract, and melted coconut oil. Combine the wet and dry ingredients and let the batter sit for a couple minutes.

Then, add the donut batter into a greased silicone donut mold(this recipe makes 12 small donuts or 9 large donuts.) Bake The donuts at 350 for 20 minutes and then let the donuts cool completely. Place the donuts in the freezer for an hour while still in the silicone molds. This will make it easy to dip the donuts in the glaze without them falling apart.

Lastly, melt the chocolate chips with the coconut oil in a bowl. Take the donuts out of the freezer and out of the silicone molds. Dip each donut into the melted chocolate to glaze them. Place the donuts on a parchment paper lined sheet pan. Once the chocolate sets, drizzle some cashew butter and cacao nibs on top. Enjoy!

Store them in the fridge for up to a week or freeze for up to a couple months.

Other recipes you will enjoy

Salted Caramel Espresso Bars

Banana Chip Mocha Muffins

Chocolate Raspberry Donuts

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!