Banana Chocolate Chip Baked Doughnuts {with Coconut}

by Chrissy

I decided to whip these up when nobody was home. WHAT was I thinking???

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Ummm, hello, a fresh batch of baked doughnuts, with no one around to help me eat them?

Terrible terribly good idea.

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These aren’t just your average doughnuts, either.

No way, not a bit. They are packed with flavor, both inside and out.

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These flavors hint at my very favorite baked item, banana chocolate chip bread.

Believe it or not (but, why would you not), the combo is even better in doughnut form. Why? Well, mostly because they are individual portions, packed with coconut and cinnamon-sugary topping, but also because this holed-pastry reminds me of Sunday trips to the doughnut shop after church, with my Dad.

Such precious memories those doughnuts bring to mind.

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Here’s the step by step:
Mix dough and fold in chocolate chips.

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Transfer to a ziplock bag, seal, and snip the corner off.

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Pipe doughnut batter into greased doughnut pan molds.

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Top with coconut, cinnamon & brown sugar mixture.

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Bake at 325 for 12-15 minutes.

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Remove from oven and let rest in the pan for a couple minutes before carefully removing from pan and placing on a wire rack to cool…

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…Orrrr just skip the rest of the cooling process and guzzle them down, while still toasty warm. Just be careful not burn your tongue on the molten chocolate chips. Unless you like that kind of thang.

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Consume and repeat. Unless you actually have other people around to share them with, then maybe offer some around. It’s your call, though.

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Banana Chocolate Chip Baked Doughnuts {with Coconut}

Print Recipe!

Makes 7-8 doughnuts (recipe easily doubled)


1/2 cup over-ripe banana, about 1 medium banana

1/4 cup brown sugar

1/4 cup non-fat Greek yogurt

1/4 cup coconut oil, melted

1 egg

1 tsp pure vanilla extract

1 cup all-purpose flour (or white whole wheat)

1/2 tsp baking powder

1/4 tsp baking soda

pinch salt

1/2 cup semi-sweet chocolate chips



Shredded, unsweetened coconut (about 1 Tbsp per doughnut)

1/8 cup brown sugar

1/2 tsp cinnamon



Preheat oven to 325 F, spray doughnut pan and set aside.


In your electric mixer with the whisk attachment, combine the mashed banana, brown sugar, and Greek yogurt and mix on medium-high speed, until incorporated.


Add the melted (but cooled) coconut oil, egg , vanilla extract and mix. In a separate bowl, combine flour, baking powder, baking soda, salt and then add to the batter. Mix until just incorporated; do not over-mix.

Scrape down the sides and fold in the chocolate chips, to evenly distribute.


It’s easiest and looks the most clean to scoop the batter into a zip lock bag, seal and cut off the corner of the bag, in order to easily pipe the batter into the molds. Cut the corner big enough to allow the chocolate chips to pass through. Pipe each mold about 3/4 of the way full. Sprinkle shredded coconut and combined cinnamon and brown sugar mixture on top of each doughnut, before baking.


Bake for 12-15 minutes. After removing from the oven, allow them to cool for a minute or two in the pan, then transfer them to a wire cooling rack. Eat while warm or at room temperature. They are delicious either way, just be careful of those molten chocolate chips, when they are straight out of the oven!


From the Little Yellow Kitchen,


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8 Responses to “Banana Chocolate Chip Baked Doughnuts {with Coconut}”

  1. The topping looks so darn tasty! *drool*

  2. WOW! looks delicious Chrissy! I want one in my belly now! :)

  3. These look amazing!!! Too bad I’m allergic :(
    I’ll have to experiment with other flours!

  4. Chrissy

    Oh they are so so amazing, but I’m sure that you can sub with a variety of flours, or perhaps a mixture to make them Clean Plate approved! :)

  5. Chrissy

    Me too! My co-workers are bribing me to make them, which is a great excuse to go for round 2 :)

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