Banana, Chocolate and Walnut Donuts

Banana, Chocolate and Walnut Donuts

Made  times

"Chunky Monkey was my favorite Ben & Jerry's ice cream flavor. I loved the creaminess of the banana ice cream and the surprise and bite of nuts and chocolate. Here's my version of that ice cream reinvented as a doughnut with mashed bananas, chocolate glaze, toasted walnuts, and shaved chocolate. Enjoy!"
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46 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C); place rack in middle of oven. Lightly oil two doughnut pans.
  2. Combine coconut milk and vinegar in bowl; set aside. (Mixture will appear clumpy like buttermilk.)
  3. Stir together the bananas and vanilla in a separate bowl.
  4. Sift together the white and wheat flours, baking soda, sea salt, baking powder, sugar, cinnamon and nutmeg into a large bowl. Whisk dry ingredients again in the bowl.
  5. Pour coconut milk mixture into banana mixture; combine thoroughly. Add coconut oil and mix again. Add wet mixture to dry ingredients. Mix just until combined; do not over mix.
  6. Quickly portion batter into doughnut pans; try to keep the surface level.
  7. Bake 26 minutes.
  8. Let doughnuts cool in the pan for 5 minutes on a wire rack. Then carefully remove them by flipping them out of the pans onto the rack; cool completely before glazing.
  9. For glaze, sift confectioners' sugar and cocoa into a small bowl. Stir in milk and vanilla for a thick but easy to drizzle consistency.
  10. Hold doughnut over the glaze, and with a spoon drizzle glaze back and forth over the surface. Sprinkle with toppings after each doughnut is glazed so toppings will stick.


  • Blog:
  • Cook's Notes:
  • Instead of chocolate sprinkles, I used organic fair trade 72% chocolate bar and shaved it with peeler directly on the donut.
  • To toast walnuts, spread chopped nuts onto an ungreased baking sheet and toast in 350 degree F oven for about 6 minutes.



yummy!! I used canned coconut milk and regular sugar. they turned out beautiful

healthier than regular doughnuts and yummy. I used apple sauce instead of banana