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Banana, Chocolate and Walnut Donuts

"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
Original recipe yields 12 servings (12 doughnuts)


  • 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

See full nutrition

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.

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Read all reviews 5
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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

Fantastic! Just like mom used to make. No it doesn't taste like coconut. It tastes like rice pudding but is dairy free for those with dairy intolerance. I used Jasmine rice, but often cook wi...

I used maple syrup instead of sugar. I also cooked them in my kid's mini doughnut machine and they were delicious.

I used coconut yogurt instead of coconut milk and in the glaze as well, gives it just a little tartness...Delicious, the family all loved them