If you’re looking for a treat that just screams fun and color, stop scrolling right now. I’m obsessed with making things visually irresistible, and these Banana Chocolate Chip Sprinkle Donuts are my masterpiece when it comes to cheerful baking. They are unbelievably soft, naturally sweetened by lovely ripe bananas, and then topped with a slick chocolate glaze and the brightest sprinkles you can find.
This recipe actually came to life one morning while I was tweaking my favorite pancake batter. I suddenly flashed back to those tiny, messy donuts we used to get at the local fairgrounds as kids—you know, the ones drowning in sugar and primary colors? I wanted that feeling, but lighter and much more photogenic.
I managed to capture that nostalgia in a baked, fluffy donut, swapping out heavy sugar for the sweetness of banana. Trust me, they disappear faster than I can stage my photos for them! It’s fun, it’s easy baking, and it truly brings joy to the table. You absolutely have to try making a batch. You can see a similar vibe over in my banana chocolate chip muffins post.
Why You Will Love These Banana Chocolate Chip Sprinkle Donuts
Honestly, these treats were designed to bring smiles! They hit the sweet spot for quick, fun baking, especially if you’ve got little ones around who love bright colors. Here’s why I think you’ll be making these Banana Chocolate Chip Sprinkle Donuts all the time:
- They are baked, not fried, which makes them a much lighter snack than traditional donuts.
- You get natural sweetness and incredible moisture from those overripe bananas—seriously, don’t skimp on ripeness!
- Prep is super fast! Because we skip the yeast and the deep fryer, you can have these mixed and in the oven in about ten minutes.
- They look like they took hours, but the final drizzle and rainbow sprinkles make them party-ready instantly.
Essential Ingredients for Perfect Banana Chocolate Chip Sprinkle Donuts
Okay, let’s talk players! Getting the right ingredients here is key, especially since we are skipping the traditional flour and heavy fats. This recipe relies on pure, delicious banana power for sweetness and texture—remember, the browner the banana, the better your result will be!
Because we’re using oats instead of regular flour, that prep step is non-negotiable; you need that oat flour to mimic that tender cake texture. You can see how bananas and oats work together beautifully in my popular cream cheese banana bread, too. It’s all about texture!
Here is everything you need. Don’t worry if the list looks slightly different than a standard donut mix; this is where the magic happens.
For the Banana Chocolate Chip Sprinkle Donuts Batter
- 3 medium overripe bananas (mashed—get them mushy!)
- 1 cup rolled oats (blended into a fine oat flour)
- 2 1/2 tbsp semi-sweet chocolate chips (tucked right into the batter)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 3 tbsp pure maple syrup
- 1 tbsp oat milk
For the Chocolate Glaze and Topping of Banana Chocolate Chip Sprinkle Donuts
- 2 tbsp chocolate chips (for melting)
- 1/2 tsp melted coconut oil (this helps keep the glaze runny before it sets)
- 2 tbsp rainbow sprinkles (the more obnoxious the color, the better!)
Step-by-Step Instructions to Make Banana Chocolate Chip Sprinkle Donuts
Putting these together is shockingly quick, which is why they are perfect for a spontaneous afternoon treat. Since these are baked, we save a ton of time compared to yeast donuts, but the real secret to that amazing finish is paying attention to temperature—both the oven and the cooling!
I always think of baking as a clean process, especially when I’m shooting the results later. Following these steps exactly ensures you get that beautiful, clean shape for glazing, just like in any good chocolate-glazed donut recipe.
Preparing the Banana Chocolate Chip Sprinkle Donuts Batter
First things first, get that oven humming! Preheat your oven right now to 350° F. We need it ready when the batter is.
In your main mixing bowl, whisk everything dry together: the oat flour, baking powder, baking soda, and that touch of cinnamon. Once that’s combined, make a little crater in the middle. Pour in your mashed bananas, the maple syrup, and the oat milk. Now, mix just until that wet stuff comes together, then slowly bring the dry ingredients in. Don’t beat this batter to death—you want to mix it just until everything is incorporated. Overmixing oat flour can make things a little too heavy, so be gentle!
Finally, gently fold in those 2 1/2 tablespoons of chocolate chips. We just want them nestled in there, not mashed against the side of the bowl.
Baking and Cooling Your Banana Chocolate Chip Sprinkle Donuts
Now for the pan. Since these are a bit softer than traditional batter, I always recommend pulling out a silicone donut pan. It genuinely releases these beauties without cracking them, which is a lifesaver for the final presentation.
Evenly scoop your batter into the six cavities. They should fill up nicely, maybe about three-quarters full. Pop them into the preheated oven for about 35 to 40 minutes. You’ll know they are done when a toothpick comes out clean.
This next step is where patience pays off: Let them cool completely in the pan before you even think about trying to take them out. If they are warm, they will stick or tear. Since my photography sessions depend on perfect shapes, I usually let them chill out for a solid 30 minutes before demolding them.
Glazing and Finishing These Fun Banana Chocolate Chip Sprinkle Donuts
Once your donuts are totally cool and sitting pretty on the rack, it’s time for the fun part! Grab those 2 tablespoons of glaze chocolate chips and that little bit of coconut oil. Microwave them together—start by heating them for about 15 seconds, stir, and then maybe another 15 seconds. You want a smooth, drippy consistency, perfect for dipping. It shouldn’t look thick!
This is my favorite part as a photographer: dip the top of each donut right into that glossy chocolate. Don’t get too neat; a little unevenness looks homemade and awesome! Immediately after dipping, shower them with those rainbow sprinkles. Who cares if they land everywhere? That’s part of the fun!
They are ready to eat right away if you like soft chocolate, but if you want that perfect snap, just pop them in the fridge for about 15 minutes so the glaze sets up hard. Now that’s a vibrant dessert!
Tips for Success When Making Banana Chocolate Chip Sprinkle Donuts
Even for a recipe this easy, a few tiny details make a huge difference between a good donut and that picture-perfect treat I aim for. These quick tips are things I learned watching the batter in the testing phase. Don’t skip these; they are my secrets!
First, I cannot stress this enough: use bananas that look like they should have been thrown out days ago. They must be heavily blackened on the peel. Super ripe means super sweet, which lets you cut back on added sugar and keeps the final product incredibly moist. If your bananas aren’t quite there, just slice them up and microwave them for 45 seconds to mimic that process—it softens them beautifully.
Next, when you mix the batter, stop when you stop seeing streaks of dry oat flour. I know I said don’t overmix, but you also don’t want pockets of dry ingredients sitting at the bottom, or your donuts will crumble weirdly. Mix until *just* combined.
Lastly, for the glaze—the trick is temperature. If your donuts are even slightly warm, that chocolate will immediately absorb instead of sitting on top in a nice, glossy shell. And if your glaze gets too thick while you’re working? Hit it with another 5 seconds in the microwave. You want it thin enough to drip beautifully, just like what you see in this little guide on baking banana bread.
Ingredient Notes and Substitutions for Your Banana Chocolate Chip Sprinkle Donuts
I love that this recipe is naturally friendly for a lot of dietary preferences, but sometimes you just don’t have everything on hand, right? That’s okay! Baking is about flexibility, even when you’re aiming for a specific texture like we are with these oat-based donuts. If you’re slightly short on a specific ingredient, I have a few swaps that work beautifully without totally ruining that perfect banana-chocolate combo you’re going for.
The biggest question I always get is about the flour—since we’re using oat flour, what if you only have rolled oats but no blender, or what if you prefer regular flour? Don’t panic! Using rolled oats that you blend yourself gives you that slightly denser, whole-grain texture that feels homemade. If you absolutely need to swap, you can use 1 cup of regular all-purpose flour, but know that the texture will be a little lighter and less intensely moist. You might need to add an extra splash of oat milk if the batter seems too dry.
The maple syrup is key for that gorgeous caramel undertone that pairs so well with the dark chocolate, and it keeps these goodies vegan friendly. If you don’t have maple syrup, pure honey is a very close second, though it changes the flavor ever so slightly. If you need to swap out the oat milk, feel free to use almond milk, soy milk, or even regular dairy milk—it won’t change the cooking structure much at all. It’s all about getting that batter mixed right!
If you happen to be looking for more swaps, I’ve put together a huge list of ingredient changes you can make in general baking contexts over in my apple caramel and walnut tartlets post; a lot of those ingredient ideas carry over!
Storage and Reheating Instructions for Banana Chocolate Chip Sprinkle Donuts
So, you made a batch of these beautiful Banana Chocolate Chip Sprinkle Donuts, but maybe you didn’t eat all six at once (good luck!). Since they are baked and have that lovely chocolate topping, storage is pretty straightforward.
If you want the chocolate glaze to stay firm and glossy, the fridge is your best friend. Just pop them into an airtight container—I usually separate layers with a small piece of parchment paper—and they’ll keep well for up to three days. If you prefer eating them right away, room temperature works for about a day, though the glaze will soften up.
Don’t even think about reheating these in the microwave, seriously! The banana cake base gets rubbery fast. If you absolutely must warm one up, give it just 5-10 seconds in a toaster oven to bring the cake soft texture back, but eat immediately afterward. You can check out some other great make-ahead ideas in my guide to make-ahead breakfast casseroles!
Frequently Asked Questions About Banana Chocolate Chip Sprinkle Donuts
When you’re diving into a new recipe, especially one as fun as these sprinkle donuts, questions always pop up! I tried to keep these as straightforward as possible, but here are the things I hear most often from folks making my Banana Chocolate Chip Sprinkle Donuts.
Can I make these Banana Chocolate Chip Sprinkle Donuts vegan?
Yes, you absolutely can! That’s one of the neat things about this lighter recipe—I used oat milk and pure maple syrup, which keeps it mostly vegan from the start. The only thing you need to check is your choice of chocolate chips. Most semi-sweet chips contain dairy, so just grab a bag that specifically says ‘dairy-free’ or ‘vegan’ on the label. If those two things are checked off, you’ve got a fantastic vegan treat ready to go!
How do I get the best texture for these baked donuts?
Texture is everything here, right? Since these aren’t fried and use oat flour, we rely totally on the bananas for structure and moisture. My biggest tip? You have to use *overripe* bananas—the ones that look sad and spotted. They are naturally sweeter and mash up much better. Also, during mixing, stop stirring the moment the dry ingredients disappear into the wet stuff. If you knead or beat the batter, you’ll wake up the oat flour and end up with something dense instead of fluffy. Think ‘gentle folding’ when you get to the chips!
This recipe gives you a perfect yield of six individual donuts, which is great for a small batch or a quick snack. If you’re planning a big brunch, you’ll definitely want to double the recipe and have two donut pans ready to go!
If you’re looking for more quick-fix breakfast ideas, you should definitely browse my general breakfast category!
Estimated Nutritional Information for Banana Chocolate Chip Sprinkle Donuts
I always love seeing the nutritional breakdown for my lighter recipes, especially since these Banana Chocolate Chip Sprinkle Donuts are baked and use natural sweeteners like bananas and maple syrup. It makes me feel that much better when I sneak one (or two!) in the middle of a busy day of shooting photos!
Now, as a chef and photographer, I’ll be upfront: I don’t run every batch through a lab. These numbers are solid estimates based on the precise ingredients listed in the recipe above, accounting for the six servings. If you make heavy substitutions, your actual values will change, of course.
When you look at the stats, you can see we get a good kick of fiber from the oat flour, and zero cholesterol! That’s a win in my book. Before you head over to check out my healthier eating section, take a peek at the per-donut breakdown:
- **Serving Size:** 1 donut
- **Calories:** Approximately 250
- **Sugar:** Around 20g (mostly from fruit and maple syrup!)
- **Total Fat:** About 10g
- **Saturated Fat:** Around 5g
- **Carbohydrates:** Approximately 40g
- **Fiber:** About 4g
- **Protein:** Approximately 4g
- **Cholesterol:** 0mg
See? A satisfying treat that lets you keep that smile on your face!
Share Your Colorful Banana Chocolate Chip Sprinkle Donuts Creations
Okay, that’s the whole process laid out! I’ve shared my secrets for making these incredible, soft, and colorful Banana Chocolate Chip Sprinkle Donuts, born from a nostalgic craving for fairground sweets. But now, the fun part is really up to you—the baker and the artist!
I truly want to see your versions pop up on my feed. Did you go heavy on the chocolate drip? Did you use themed sprinkles for a birthday party? Did you try them as a weekend brunch centerpiece? Don’t be shy!
Please take a snapshot of your finished donuts—the colors against the chocolate glaze are always so photogenic—and tag me! Seeing how you bring these creations to life is the best reward for me as a chef and photographer. If you loved how easy these were, please head back to the top and let me know by dropping a rating. Your feedback means the world to me, Ethan Miller, and helps guide what I create next here at Sena Recipes. You can check out my professional work or see what I’m currently shooting over on my page linked here, or feel free to connect with me professionally on LinkedIn!
Happy sprinkling, everyone!
Print
Banana Chocolate Chip Sprinkle Donuts
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Bake these soft, banana-sweetened donuts topped with chocolate glaze and colorful sprinkles for a fun, modern treat.
Ingredients
- 3 medium overripe bananas (mashed)
- 1 cup rolled oats (blended into a fine oat flour)
- 2 1/2 tbsp semi-sweet chocolate chips
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 3 tbsp pure maple syrup
- 1 tbsp oat milk
- 2 tbsp chocolate chips (for glaze)
- 2 tbsp rainbow sprinkles
- 1/2 tsp melted coconut oil (after melting)
Instructions
- Preheat your oven to 350° F.
- In a large mixing bowl, combine the oat flour, baking powder, baking soda, and cinnamon.
- Make a well in the center of the bowl, then add the mashed bananas, pure maple syrup, and oat milk.
- Mix all liquid ingredients to combine, then slowly mix the wet ingredients into the dry to form a donut batter.
- Gently fold in the chocolate chips.
- Evenly distribute the batter between six cavities of a silicone donut pan.
- Bake the donuts for about 35 – 40 minutes.
- Let the donuts cool completely before removing them from the pan.
- Microwave 2 tbsp of chocolate chips with 1/2 tsp melted coconut oil until you achieve a drizzly consistency, about 35 seconds.
- Dip each donut in the melted chocolate.
- Add rainbow sprinkles on top of each donut.
- Eat the donuts immediately or place them in the refrigerator to let the chocolate glaze harden.
Notes
- These donuts are baked, not fried, offering a lighter option.
- Use very ripe bananas for the best sweetness and texture.
- The recipe yields six individual donuts.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: banana donuts, chocolate chip donuts, sprinkle donuts, baked donuts, oat flour donuts, easy dessert, vegan donuts