Nutella banana baked doughnuts recipe – probably the easiest, simplest and quickest way to doughnuts – no deep-frying required. Believe it or not, these are easy to make dairy-free too – see the FAQ section to find out how.
Nutella banana baked doughnuts recipe, anyone? You wouldn’t believe how easy they are to make – fool-proof in fact – AND how good they taste. Give it a try and see for yourself!
Wait… there’s other recipes you can make with banana that aren’t banana bread?
Well, who knew! If you’ve got a bunch of ripe bananas that are absolutely perfect to bake with, then this recipe is definitely for you!
After all, what gluten-free person would turn down a doughnut they can actually eat? I’m pretty sure none of you would, so I’m happy to answer on your behalf there.
Before you start, just please ensure you have a 6 hole doughnut tray at the ready – remember, these are baked, not fried after all.
So what do my Nutella banana baked doughnuts taste like?
Each doughnut is super moist and packed with banana flavour as you’d expect – a lot lighter and fluffier in texture than banana bread.
Then you’ve got gooey swirls of Nutella in every bite, chocolate chips – topped with a Nutella chocolate glaze and sprinkles. What more could you want?
Here’s everything you’ll need for this recipe, keep scrolling until you see the recipe card for the measurements and method 👇🏻
Nutella banana baked doughnuts recipe: What you’ll need…
- Ripe bananas – The riper the better as they’re most definitely easier to mash.
- Butter – This needs to be softened to room temperature first.
- Light brown sugar – Most sugars work well, but the caramel notes in light brown sugar work so well with banana.
- Gluten-free plain flour – You can find this down the free from aisle. I also sometimes use gluten-free self-raising for this recipe and it works the same.
- Bicarbonate of soda – Please don’t confused this with baking powder – it must be bicarb!
- Ground cinnamon – This is optional but adds a lovely warming flavour.
- Medium egg – Just one will do – large works too though.
- Chocolate chips – Milk or dark, it’s up to you!
- Nutella – You won’t need loads, but there’s no need to measure it. Just make sure you have at least half a small jar left!
- Icing sugar – This is integral to making the chocolatey glaze on top – don’t substitute for other sugars.
- Vanilla extract – For flavouring the glaze – a must for me.
- Milk – You’ll need a little to form the glaze. Please add gradually or you’ll end up with very thin icing!
- Sprinkles – Ensure gluten-free, of course.
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Nutella banana baked doughnuts recipe: Frequently asked questions
Can I make this recipe gluten free? Is it suitable for Coeliacs?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products.
Can I make your Nutella banana baked doughnuts recipe dairy free?
Yes you can with a few simple swaps! Firstly, use any kind of dairy-free margarine instead of butter and dairy-free chocolate chips too. Don’t forget a little dairy-free milk for the glaze.
Whilst Nutella definitely is NOT dairy-free, there are dairy-free alternatives to Nutella available out there.
But please beware – most vegan alternatives to Nutella may have no dairy-containing ingredients, but the one commonly available in the free from aisle comes with a nasty ‘may contain traces of dairy’ warning.
HOWEVER, this specific chocolate hazelnut spread in particular is dairy-free. But watch out! The jarred version by the same brand has a ‘may contain dairy’ warning, so please be careful! You can find it in Asda and Sainsbury’s free from aisle too.
Can I make your Nutella banana baked doughnuts recipe vegan?
Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is one egg.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Make sure you whisk it up until frothy before adding.
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tested all of these egg alternatives so let me know how you get on in the comments below.
Can I make this recipe low FODMAP?
This recipe isn’t suitable for the elimination phase of the diet. Nutella contains lactose for starters and the quantity of ripe bananas will be way too high to be suitable.
You can potentially give this recipe a try once you’ve successfully reintroduced dairy products and banana.
Is Nutella gluten-free?
Yes, in the UK, Nutella is gluten-free! But don’t take my word for it (you never know when things might change after all), here’s a link to it so you can check it for yourself.
According to Coeliac UK, if a product has no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. then that makes it safe for Coeliacs and those on a gluten-free diet.
Can I make your Nutella banana baked doughnuts in a food processor or standing mixer?
You definitely can. If using a food processor, just make sure you keep scraping down the sides periodically to ensure everything gets mixed in evenly.
However, you certainly don’t need either for this recipe.
Can I make your Nutella banana baked doughnuts recipe by hand?
You can of course, bake this without any assistance from any appliance – just a good ol’ fashioned silicone spatula will do.
Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent and might not bake properly.
Do I need any special equipment to bake your Nutella banana baked doughnuts recipe?
Yes – you’ll need a 6 hole doughnut tray. This is the one I use. I think you can pick them up in Sainsburys with all the bakeware though!
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
For example, adding too much flour can make things dry and crumbly, whereas not adding enough sugar means it’ll lose its crisp exterior. I don’t want you to be disappointed, so please weigh your ingredients!
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
How long can I keep yourNutella banana baked doughnuts for?
I’ve kept these for 3-5 days in an air-tight container with no problems.
Can I freeze your Nutella banana baked doughnuts?
Of course! I’ve frozen them for up to 2-3 months no problem.
When you want to enjoy one, each slice should take around 3 hours to defrost at room temperature.
Nutella banana baked doughnuts recipe: Method
Ok, so here’s a printable version of my Nutella banana baked doughnuts recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Banana Nutella baked doughnuts recipe - super chocolatey & easy to make! Just make sure you have a doughnut tray handy and bake away.. Nutritional info is estimated and not always accurate.
For the doughnuts
For the frosting
For the doughnuts:
For the frosting:
Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 91mgCarbohydrates: 71gFiber: 3gSugar: 47gProtein: 5g
Banana Nutella baked doughnuts recipe - super chocolatey & easy to make! Just make sure you have a doughnut tray handy and bake away..
Nutritional info is estimated and not always accurate.
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Thanks for reading,