These chocolate chip banana Nutella donuts are baked, not fried, and they taste like the best version of every dessert you’ve ever loved. Ripe banana keeps them naturally moist and sweet while chocolate chips and a swirl of Nutella take the flavor completely over the top. At just a handful of points each, they make the smartest case for dessert being entirely justified on any given day. Make a batch on Sunday and feel like a treat genius every morning of the week.
Donuts are definitely one of my favorite things to bake. I just love coming up with different flavor combinations, but most of all I love that they are only 4 smart points! Your average store bought donuts will cost you upwards of 10sp or more if its decadent enough, so how awesome is it that you can have more than 2 of my donuts for that… not that you would in one sitting.. well maybe ๐ These chocolate chip banana donuts are delicious, especially the nutella topping. ๐
Tips & Variations
- Ingredient swap: Swap Nutella for a lighter chocolate hazelnut spread to reduce calories while keeping the indulgent flavor.
- Make-ahead: Bake the donuts a day ahead and store unglazed; top with Nutella and chips right before serving.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze plain donuts for up to 2 months.
- Variation: Top with sliced banana coins and a dusting of cocoa powder instead of chocolate chips for an elegant look.
- Serving: Warm a donut in the microwave for 8-10 seconds before eating — the Nutella gets perfectly melty and irresistible.
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Chocolate chip banana nutella donuts
Ingredients
- 1/2 cup flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1 medium banana, mashed
- 2 Tbsp egg whites
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 Tbsp mini chocolate chips
- 2 Tbsp nutella
Instructions
- Preheat oven to 350F, spray a 6 serving donut pan and set aside.
- Mix your dry ingredients together in a small bowl.
- Mash your banana and add to dry ingredients, stir in your egg whites, milk and vanilla. Fold in your chocolate chips.
- Fill your donut pan and bake in the oven for 12-14 minutes.
- Let cool then spoon your nutella into a zip lock bag and cut a small hole, pipe onto donuts.
- Makes 6 donuts at 4sp on all 3 MyWW programs or 2pp each, store in a sealed container, best to drizzle donuts with nutella when ready to be served.
- Nutritional info (not incl banana) per donut.. Calories 97... Fat 2.1g... Saturated fat 1.3g... Carbs 16.7g... Fiber 0.4g... Sugars 8.3g... Protein 1.9g
I am in love with the recipe!! I have made it twice in the past two days for my family. I didn’t have any Nutella so I have made it with Chocolate PB2, and it is incredible! My donut pan has 8 smaller donut spots so it makes each donut 2 smart points! So excited! Thanks for your imaginative recipe making! I am looking forward to trying your other recipes.
Hi Elizabeth, that is awesome you got them to 2SP and so happy your family is enjoying them, great tip on the PB2 thanks ๐ Hope you continue to enjoy other recipes..
Hi Kate.
I don’t have a donut pan. Could any of your donut recipes be made into muffins? If not, I think I will be shopping for a donut pan. Your donuts looks delicious!!
Hi Cheryl, I think muffins will work although they may not rise as much, if you can find a donut pan you will love baking up donuts ๐
Would I be able to use a square cake pan? I don’t have a donut pan nor do I bake a lot. Thanks!
Hi Vick, you can try, or maybe mini muffins?