Texture Texture Texture Texture Texture Texture

Chocolate Banana Donuts

  • Serves: 8
  • Cooking time: 15
  • Difficulty: Super simple
  • Dietary requirements: Contains Nuts, Vegan

We’ve teamed up with the amazing Mrs. Hollingsworths to make these a-mazing donuts. Not only are they delicious, they are unicorn coloured, and who doesnt love unicorn coloured donuts?? Read all about them below and enjoy!

”I’m a total geek, and I love reading up on the history behind things. I mean why do donuts have a hole in them, what’s up with that? I’m not going to lie, it kind of makes me feel a little hard done by. I just imagine there’s someone somewhere laughing to themself, eating all the donut holes that nobody’s ever questioned the whereabouts of. But I’m here, with my detective hat on (it’s a bobble hat if you’re wondering) and I’m in search of answers.There’s a lot of donut conspiracy theories out there, but having investigated them all, I feel that the one that is most likely to be true is that the holes were made to increase the surface area, making the donuts cook better and thus eliminating any raw centres.

So now we’ve got to the bottom of that mystery. Good. These donuts only use seven ingredients (including the glaze!) and they’re just so delicious. They’re baked not fried so they’re healthier than regular donuts, and the flavours and texture are just heavenly!”

Chocolate Banana Donuts
Semi Skimmed Mylk


1 1/4 cups ground almonds
4 tbsp cacao powder
1/2 cup buckwheat flour
1 banana
5 tbsp maple syrup
1 tbsp coconut oil
¾ cup Rebel Kitchen Semi Skimmed Mylk®

For the glaze:

2 tbsp coconut oil
2 tbsp Rebel Kitchen Semi Skimmed Mylk®
1 tbsp maple syrup


  1. Simply pop the ingredients in a blender and whizz for about a minute until you have a smooth chocolatey batter.
  2. Spoon this into a donut mould or tray and bake in the oven at 180C for 15 minutes. Leave to cool, then pop them in the fridge while you make the glaze.
  3. For the glaze simply melt the coconut oil in a saucepan on a low heat, then stir in the other ingredients and mix well. Add any colourings (I used pink pitaya powder for pink and butterfly pea powder for blue) and dunk the donuts in to cover the top in the glaze.
  4. If you want a unicorn effect, split the glaze into a couple of small bowls, add a superfood colour to each one (you could use turmeric, beetroot powder, wheatgrass, matcha, cacao, or any other colourful powder around). In a bowl, spoon little spoonfuls of each colour and then swirl them around with a skewer or chopstick to create a marbled effect, then dunk away!