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Proudly Australian

Banana Chocolate Doughnuts

Recipe by Raising Sugarfree Kids These doughnuts may be sugar and gluten-free, but they are absolutely delightful, super soft and fluffy and everything a doughnut should be. Perfect served warm on a cool day with a hot cup of tea.

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Serves: 8

Prep: 10 minutes

Cook: 20 minutes


1.5 Ripe Bananas

2 teaspoon Natvia

125 g Full-Fat Yoghurt

5 g Butter or Coconut Oil, melted

2 Eggs

2 teaspoon Vanilla Extract

200 g Gluten-free Flour Blend

1.5 teaspoon Baking Posder

0.25 teaspoon Baking Soda

Pinch of salt

50 g 85%-90% Dark Chocolate, chopped


2 tablespoon Butter or Coconut Oil, melted

1 tablespoon Natvia

2 teaspoon Ground Cinnamon or Pumpkin Spice Mix


  1. Preheat the oven to 180C/gas 4. Blitz the banana in a blender until smooth, add the Natvia, yogurt, butter, eggs and vanilla and pulse to combine.
  2. Add the dry ingredients (minus the chocolate) and pulse a few times to mix until the mixture is just combined. Stir through the chocolate chips and pour into a greased doughnut pan or doughnut molds, filling about 2/3 full.
  3. Bake for 15-20 minutes, until puffed up, golden and cooked through (a skewer inserted into a doughnut should come out clean).
  4. Mix the Natvia and cinnamon. While still warm, roll the doughnuts in the melted butter and then in the Natvia-cinnamon mix to coat. Allow to cool slightly and serve warm or cold.
Carbs Pro Fats Energy KJ Calories Serving Size
33g 2.9g 8.6g 949 227 100g

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