This is such a classic combo, we just knew that they had to come together in a mini donut. Nutella and bananas…seriously, it’s a classic and I don’t know too many folks that don’t just think of this combo when you mention the word nutella. We have been making this “paleo” version of nutella from The Spunky Coconut for years, it’s a winner and we don’t see any reason to mess with perfection! Kelly’s recipe is not overly sweet and packs a massive amount of that luxurious hazelnut flavor…which is really what it’s supposed to taste like after all.
Based off of our basic donut recipe, we made one small adjustment…we swapped out the ¼ c of butter for a ¼ c nutella and tadah…we had a winner. Full of the amazing hazelnut flavor with a hint of chocolate…so delicious! We topped it with a drizzle of more nutella, finely chopped hazelnuts and some of our favorite baked banana chips made by “Bare” – which are amazing and are just baked bananas, no junk, no sugar…just bananas!!
We think we have another winner here…hope you make them soon and love them just as much as we do!!
nutella banana chip donuts
the perfect blend of a Paleo “nutella” and banana in one bite
Credit: backporchpaleo.com
Ingredients
- 1 c Otto’s Cassava Flour
- 1 t baking powder
- ¼ t Redmond Real Salt
- 2 T coconut sugar
- ¼ c softened nutella
- 6 T maple syrup, room temperature
- ¾ c full fat coconut milk, room temperature
- 1 t vanilla
- 1 egg, room temperature
- ½ c chopped hazelnuts
- topping ingredients
- 3-4 T additional softened nutella spread
- 1 T finely chopped hazelnuts
- handful of Bare baked banana chips, roughly chopped
Directions
- In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
- In a separate medium sized bowl, add softened nutella & coconut sugar and mix until fluffy with an electric mixer.
- Add maple syrup, coconut milk, vanilla, egg & chopped hazelnuts to butter mixture and mix till well combined.
- Add flour mixture to liquid & mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
- We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag…whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
- Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
- Remove cooked donuts to a cooling rack and let cool completely before topping.
- Place the additional nutella in a small sandwich bag and warm with your hands to get it nice and warm, cut one small corner off and use to drizzle on top of donuts.
- Top with banana bits and finely chopped hazelnuts.
