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Banana Nutella Baked Doughnuts Recipe (gluten-free, dairy-free option)

Banana Nutella baked doughnuts recipe - super chocolatey & easy to make! Just make sure you have a doughnut tray handy and bake away..
Keyword baking recipe, gluten-free baking, gluten-free recipes, nutella doughnuts
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 441kcal
Author Becky Excell

Ingredients

For the doughnuts

  • 250 g ripe bananas mashed
  • 60 g butter softened (use Stork hard margarine if dairy-free)
  • 60 g light brown sugar
  • 125 g gluten-free plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon optional
  • 1 medium egg beaten
  • 35 g milk or dark chocolate chips dairy-free if necessary
  • Nutella dairy-free if necessary - see FAQ for alternatives

For the frosting

  • 130 g icing sugar
  • 2 1/2 tbsp Nutella
  • 1/2 tsp vanilla extract
  • 4 tsp milk approx - please add gradually. Dairy-free if necessary
  • Sprinkles ensure they are gluten free

Instructions

For the doughnuts:

  • Preheat your oven to 180C (160C fan) and grease your doughnut tin.
  • Cream together the light brown sugar and butter until light and fluffy.
  • Next add your beaten egg alongside your mashed banana (I tend to just mash mine with a fork!). Either by hand or with a whisk, mix your eggs and banana in until combined. At this stage you'll realise how important it is to have very ripe bananas - if they are underripe it's harder for them to combine.
  • Add your gluten free flour, cinnamon and bicarbonate of soda to the bowl and mix briefly just to combine and so that no dry flour can be seen.
  • Mix in your chocolate chips.
  • Spoon a small amount of your mixture into each of your doughnut rings, followed by a small amount of Nutella and then cover with more mixture. Ideally they shouldn't be right to the top but if they are, you'll survive!
  • Bake in the oven for about 15 minutes until cooked through. Allow to cool before gently easing out of the tin, I use a knife around the edge of mine often.

For the frosting:

  • Place your icing sugar in a bowl, add your Nutella and vanilla and mix it in. Make sure the Nutella is quite loose and not cold or else its harder to mix in.
  • Gradually add your milk mixing between each addition. It will suddenly come together to form a shiny lovely frosting / glaze. You don't want it to be too thick or too runny. But... thick is better than runny!!!

To assemble:

  • Drizzle the frosting on top of each doughnut and then finish with colourful sprinkles. Allow the set before enjoying!

Notes

  • I've reduced the amounts so you don't make too many. If you want to make more then double the mixture, but you'll ideally need two doughnut trays.
  • You don't have to make the frosting, you can eat them without or you could coat in a little sugar whilst still warm.

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 71g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 91mg | Fiber: 3g | Sugar: 47g