Vegan Banana Chocolate Chip Doughnuts

Vegan banana chocolate chip doughnuts are soft, sweet, and full of banana flavor and melty chocolate chips! Totally gluten free and naturally sweet.

Just like that, it’s March. Sometimes I feel like it’s true that time seriously flies, like in the summertime, but it seems like the dark and often dreary winter months just creep by. So I am absolutely thrilled that March is here, and that spring weather is on the way! There’s nothing prettier than trees and flowers starting to bloom, especially after a particularly long and freezing cold winter.

There’s also nothing prettier than a pan of vegan banana chocolate chip doughnuts waiting to be devoured on a Saturday morning, so let’s chat about that situation!

It’s not a secret that I love banana bread, or that bananas are my favorite fruit (I mean, obviously). So the fact that these doughnuts are basically banana bread transformed into the cute, doughnut shape makes them an immediate winner for me. They’ve got all the sweet banana flavor, soft texture, and melty rivers of chocolate that you’ll find in my favorite banana bread. Plus, the ingredients and method couldn’t be more simple!

Ingredients for vegan banana chocolate chip doughnuts

• Rolled oats: you’ll blend the oats to flour consistency, which will hold the doughnuts together and gives a great dense, satisfying texture.
• Banana: as always with banana baked goods, make sure the bananas are super ripe and spotty. They’re the only sweetener in this recipe, so they need to be really ripe for optimal banana flavor and sweetness.
• Nondairy milk: a bit of milk brings the batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Vegan dark chocolate chips: I love the Lily’s stevia-sweetened dark chocolate chips, but use any vegan chocolate chips you like.

Tips for making vegan banana chocolate chip doughnuts

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 1/2 cups of whole, rolled oats, then put those 1 1/2 cups into your blender to make flour.
• Use a nonstick or parchment-lined pan. Make sure to use a nonstick or parchment-lined pan so that the doughnuts don’t stick after baking.
• Let them cool completely. Let the doughnuts cool for at least 20 minutes before carefully flipping them out. They’re pretty soft and delicate when they first come out of the oven but will firm up as they cool.

These vegan banana chocolate chip doughnuts are soft, sweet, and full of dark chocolate chips. When they’re this easy to throw together, you’ve got no excuse not to try these for a fun, weekend breakfast!

Xo,

Sara