Banana Chocolate Doughnuts

Name: Banana Chocolate Doughnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 frozen ripe bananas; 2 tablespoon coconut oil; 2 tablespoon coconut sugar; 1 tablespoon carob (or chocolate nibs); 1 tablespoon carob powder (or chocolate powder); 1/2 teaspoon vanilla extract

By Dada Shivananda

The inspiration for these Banana Chocolate Doughnuts stems from an Ayurvedic remedy my master developed to treat white leprosy—using banana fried in ghee. The rest of the recipe is purely for creating an easy yet wholesome dessert that celebrates the natural goodness of ripe bananas.

Bananas rank as the fourth most important food crop in the world, widely used in South America, Asia, and Africa for making flour, porridges, desserts, and savory dishes. Yet in many developed countries, bananas with blemishes or dark spots are often discarded—despite being perfectly edible and nutritionally superior.

European supermarkets alone waste tons of bananas simply because they don't meet cosmetic standards of "perfection." Ironically, spotted bananas are sweeter, richer in nutrients, and more beneficial than their spotless counterparts. While many in Northern Europe discard them, Southern India has long recognized their value in Ayurvedic medicine, where banana skins are dried, ground, and used for medicinal purposes.

According to Japanese scientific research, bananas with dark patches on their yellow skin produce TNF (Tumor Necrosis Factor)—a compound known to combat abnormal cells. The more dark spots, the greater the immunity-boosting effect. Studies show that fully ripe bananas are eight times more effective in enhancing white blood cell function compared to green bananas.

Across Asia, Africa, and South America, fully ripe bananas are the preferred choice due to their superior nutritional profile and natural sweetness. The darker the peel, the richer the flavor—each variety offering its own unique taste. My personal favorite remains the golden baby bananas—small, vibrant, and incredibly sweet.

This recipe is more than just a treat—it's a celebration of natural goodness and conscious eating. In a world where food waste is rampant, embracing imperfect bananas leads to both sustainability and better nutrition. So next time you see a spotted banana, don't discard it—transform it into something delicious.

Instructions

Let the frozen bananas thaw until you can easily peel the skin off. Some liquid from the bananas will ooze out during thawing, which can be used in the sauce.

Over medium heat in a saucepan, add coconut oil and carefully place the bananas in the pan, curling them into a doughnut shape to avoid breakage. Reduce the heat to low, add the sweet liquid from the bananas, and cook until the juices slowly thicken.

Flip the bananas over and let them sear on the other side over low heat.

Remove the seared bananas and place them on a plate.

Pour the carob (or, if you prefer, chocolate) sauce over the bananas and garnish with nibs or little nuggets.

You can even stack two bananas together; kids love this presentation.

Sauce: carob or chocolate sauce.

Boil water in a medium steel bowl or pot to prepare a "bain maria."

In a smaller bowl that fits inside the medium bowl, combine coconut sugar, chocolate powder or carob powder, and one teaspoon of water.

Continue stirring until the chocolate and coconut sugar melt slowly to form a smooth sauce.

Banana Chocolate Doughnuts

Comments

You Might Also Like

Ingredients

Instructions

Sauce: carob or chocolate sauce.

Nutrition

Notes

Green Nitric Oxide Boost Juice

Kachang Kueh

Green Nitric Oxide Boost Juice

Hearty Mung Bean and Lentil Stew