Fluffy banana donuts topped with a thick chocolate frosting – hands up who fancies one? Or a couple?! Far too irresistable to not enjoy yourself, or share with others. These went down a storm with my little one (baby not quite old enough yet – he’s missing out!) and would make a great treat for kids, especially if as a parent you’re wanting something a little healthier – without compromising on taste or visual appeal. That’s where Be Fabalous Organic lower sugar Hazelnut & Cocoa Spread made with chickpeas comes in [post in paid collaboration with the brand]. You could easily use this batter to make cupcakes instead of donuts if you don’t have a mould, and frost them the same as in the recipe.


For the donuts – 

  • 2 bananas
  • 1 egg
  • 150ml milk of choice
  • 1 teaspoon vanilla extract
  • 150g gluten-free flour
  • 100g coconut sugar
  • 1 teaspoon baking powder
  • 3 tablespoons Fabalous organic crunchy hazelnut & cocoa spread

For the frosting – 

  • 2 tablespoons Fabalous organic hazelnut & cocoa spread
  • 2 tablespoons smooth nut butter
  • 2 tablespoons icing sugar
  • 2 tablespoons cocoa powder
  • Cacao nibs & chopped nuts, to decorate

Make it!

  1. First make the donuts: Place the bananas, egg, milk, vanilla, flour, sugar and baking powder in a food processor and blend until smooth and quite thick. 
  2. Divide the mixture between a 6-hole silicone donut tin to fill and reach the top, add a few teaspoons of the crunchy spread into each and swirl around. Bake at 180C for 15-20 minutes until risen and golden. Leave to cool.
  3. While cooling, make the frosting: Beat together the spread, nut butter, icing sugar and cocoa powder until thick and keep in the fridge until needed.
  4. Once the donuts have cooled, pop out and place onto a wire rack. Spread some of the frosting on top of each, sprinkle over the cacao nibs and chopped nuts, then enjoy!