Toasted Coconut & Chocolate Chunk Banana Bread Doughnuts



These toasted coconut and chocolate chunk banana bread donuts are delicious. Made using our organic Coconut Flour, Cuisine Oil and Cocomega spread, they are perfect for vegans, paleos and foodies everywhere. Serve as a dessert or as an afternoon pick-me-up with a cup of tea!



100g almond meal/flour

100g Biona Organic Coconut Flour

85g unsweetened shredded coconut

4 eggs or flax egg

2 tablespoons Biona Organic Agave Syrup

30g high quality dark chocolate, chopped into chunks

85g baking spread 

340g mashed banana

¾ tsp baking soda

1 tsp vanilla extract

¼ tsp salt



85g unsweetened shredded coconut, toasted in a pan for 2 minutes

1 medium banana, sliced


Chocolate Drizzle:

100g cocoa powder

2 tablespoons honey

1.5 tablespoon Biona Organic Coconut Oil


  1. Preheat the oven to 350 degrees.
  2. In a bowl combine the mashed banana, eggs, agave, spread, and vanilla and whisk or beat to combine until smooth.
  3. Add in the flours, coconut, baking soda, and salt, and stir until well combined (the batter may be slightly clumpy)
  4. Fold in the chocolate chunks.
  5. Generously grease 2 non-stick donut pans (6 donuts each) with coconut oil and add in the batter to fill each mold.
  6. Bake the donuts for 10-12 minutes until just beginning to brown on top.
  7. Remove from the oven and leave to cool for 20-30 minutes.
  8. Once cooled, remove from the pan and place on a plate.
  9. Prepare the chocolate drizzle by melting the coconut oil and honey in a pan, then transfer to a small bowl and stir in the cocoa powder until the sauce is smooth.
  10. Set aside to thicken for a few minutes and toast the coconut.
  11. Top each donut with banana slices and drizzle with the chocolate sauce then sprinkle with the toasted coconut.
  12. Place the donuts in the fridge for 10 minutes so the chocolate can harden. Enjoy!

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