Banana Chocolate Doughnut

Banana Chocolate Doughnuts: A Wholesome Delight
The Inspiration Behind the Recipe

The idea 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 fun, creating an easy yet wholesome dessert.

To make this simple treat:

Peel a banana and place it on a hot skillet.
Sizzle it with coconut butter for 30 seconds on high heat.
Sprinkle with shredded coconut and, for chocolate lovers, cacao nibs or small cocoa half-balls.
Need a chocolate alternative? Try carob nibs, available in most natural food stores.
Enjoy this quick, delicious, and nourishing dessert that highlights the beauty of ripe bananas.

The Hidden Value of 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. European supermarkets alone waste tons of bananas simply because they don’t meet the standard of “perfection.” Imagine all the potential banana chocolate doughnuts lost to waste!

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.

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? Golden baby bananas—small, vibrant, and incredibly sweet.

The Science of Ripe Bananas

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. Simply put—the riper the banana, the stronger its health benefits.

A Final Thought
This Banana Chocolate Doughnut recipe is more than just a treat—it’s a celebration of natural goodness. In a world where food waste is rampant, embracing imperfect bananas can lead to both sustainability and better nutrition.

So next time you see a spotted banana, don’t toss it—transform it into something delicious.

Print Recipe

Banana Chocolate Doughnut

Dessert – Dadaji Fusion Recipes

By SS Shiva – Serves: 4

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Here is an amazing variation of our favorite doughnuts made with fried bananas and coated in a sweet chocolate/carob dip.

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

Instructions

1

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.

2

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.

3

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

4

Remove the seared bananas and place them on a plate.

5

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

6

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

Sauce: carob or chocolate sauce.

7

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

8

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

9

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

10

Finally, add vanilla extract and lower the heat to a minimum.

Nutrition

• 208.8 Calories
• 42.0g Carbohydrates
• 0.0mg Cholesterol
• 6.5g Fat
• 3.0g Fiber
• 1.3g Protein
• 0.0mg Sodium
• 0.0g Trans fat

Notes

Leave the smaller pot with the carob/chocolate sauce in the warm water as you prepare the plate of bananas. Removing the smaller pot too early may cause the sauce to harden upon cooling. A bain-marie is a type of heated bath used in science, industry, and cooking to gently heat ingredients or keep them warm over time.