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Banana chocolate doughnuts served
Soft and chocolatey homemade banana doughnuts

Banana & chocolate fritter doughnuts

Author: Flavelo
Recipes Cakes and Desserts
This recipe transplants the 'banana bread' concept into doughnut form. Here we use baking powder instead of yeast, making it a quick doughnut (a so-called 'cake doughnut'). The dough is denser, moister, and full of banana flavour. The banana provides not just taste but texture: due to its fibre and sugar content, the inside remains juicy even after frying.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 12 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Potato masher or fork (for the banana)
  • Two spoons or an ice cream scoop (for scooping)
  • Saucepan for frying

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mash the bananas with a fork until pulpy. Mix in the eggs, milk, melted butter and vanilla.

Tip: The pulpiness of the banana determines how homogeneous the dough will be. If chunky, it will be more rustic.
2 ✓

In another bowl, mix the flour, baking powder, cocoa, sugar and salt.

Tip: It's worth sifting the cocoa as it tends to clump into hard lumps.
3 ✓

Pour the wet mixture into the dry and fold together. Finally, stir in the chocolate pieces.

Tip: Do not overmix! With baking powder doughs, overmixing yields a chewy result (gluten formation).
4 ✓

Heat the oil to 175°C. Using two spoons, scoop walnut-sized dumplings into the oil.

Tip: The oil is ready if vigorous bubbling starts immediately around the dough.
5 ✓

Fry for 3-4 minutes, turning to cook evenly. Drain on kitchen paper and dust with icing sugar while hot.

Tip: Since the dough is dark (cocoa), it's hard to see when it's done. Watch the texture: if the outside is firm and crisp, it's likely ready.

Recipe FAQ

Why did the doughnut become oily?
The oil temperature was too low. The dough absorbed the oil before a crust could form.
Can I use green bananas?
Not recommended. Brown-spotted, overripe bananas have the sugar content and aroma needed for this cake.

Ingredients

  • 500 g Plain flour
  • 2 pcs Ripe bananas (brown spotted)
  • 80 g Caster sugar
  • 5 g Salt
  • 10 g Baking powder
  • 30 g Cocoa powder (unsweetened)
  • 100 g Dark chocolate (chopped or chips)
  • 200 ml Milk
  • 2 pcs Eggs
  • 5 g Butter (melted)
  • 5 ml Vanilla extract
  • 5 g Icing sugar
  • 500 ml Sunflower oil (for frying)