• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
    • Inspiration
  • Shop
    • Middle Eastern Small Plates E-book
  • Travel
  • Tutorials
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Travel
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Hanukkah recipes

    Published: Dec 6, 2022 · This post may contain affiliate links.

    Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    This homemade banana chocolate sufganiyot recipe is modelled after Roladin sufganiyot, the fanciest Hanukkah donuts in Israel! Filled with chocolate banana pudding, coated with a dark chocolate glaze and sprinkled with pecans and dried banana chips, these unique donuts will leave you wanting more.

    three banana chocolate sufganiyot in the center
    Jump to:
    • What are Sufganiyot?
    • Ingredients for Banana Chocolate Sufganiyot
    • How to make Chunky Monkey Doughnuts
    • Storage & Make ahead
    • Tips & Variations
    • FAQ
    • Other Sufganiyot recipes
    • What Are Other Traditional Hanukkah Foods?
    • Recipe
    glazed sufganiyot and banana chips for topping

    I was inspired to make these nutty chocolate banana sufganiyot by one of Israel's top bakeries, Roladin.

    Every year for Hanukkah, Roladin Bakery releases a slew of incredible doughnuts. They offer everything from Oreo sufganiyot to Coconut Banana sufganiyot, amazing everyone with their patisserie-worthy desserts.

    I have adapted several of their recipes for my readers, from the aforementioned Oreo doughnuts, to Dulce de Leche Maple Sufganiyot, to these pecan banana chocolate sufganiyot recipe. You can make one of these doughnut recipes, or give them all a try and see which is your favorite!

    (If you're looking for a gluten free sufganiyot recipe, you may like my coffee cardamom doughnuts).

    three banana chocolate sufganiyot in the center

    What are Sufganiyot?

    Sufganiyot are a type of traditional Jewish doughnut that are especially popular around the Chanukah holiday. They are made from a simple yeast-based dough that is deep-fried and then filled with either jam, custard, dulce de leche or chocolate pudding (my Russian grandma fills her sufganiyot with sour cherries). The most popular ones are the jelly donuts, for sure!

    Sufganiyot can come in many different shapes and sizes, but they are usually round with a fluted edge and an indentation in the center. The outside is usually coated with either sugar or icing sugar and may also be topped with powdered sugar or sprinkles.

    Sufganiyot have become iconic symbols of Hanukkah and continue to be enjoyed by many across Israel and beyond.

    glazed sufganiyot and banana chips for topping

    Ingredients for Banana Chocolate Sufganiyot

    Sufganiyot dough:

    • white flour - these sufganiyot are made with basic, all-purpose flour. I have made them gluten free as well. In that case, please increase the amount of milk by 20%.
    • salt - important in sweet baked goods, salt helps to balance the flavor.
    • sugar - sugar is used here both to activate the yeast, and to sweeten the Chunky Monkey sufganiyot themselves.
    • active dry yeast - rapid or active dry yeast are both fine here. If using rapid yeast, no need to activate it separately - you can just add everything to the dough at once.
    • cold milk - this is the liquid in our recipe; it makes for a luxurious, rich dough.
    • eggs - help the rise and the softness of these sufganiyot.
    • vanilla extract - gives the dough a nice, subtle flavor
    • rum extract - this is a typical Israeli ingredient in baked goods. I LOVE it! Of course, you can omit if you can't find it.
    • brandy - helps with the structure and flavor of the dough. Don't worry, no alcohol will remain post-baking.
    • soft butter - make sure your butter is indeed soft - you can even warm it in the microwave for 5 seconds if you didn't take it out on time.

    Banana chocolate filling:

    • whipping cream - this will give the chocolate banana sufganiyot filling structure and an airy, cloudy volume.
    • banana pudding - the easiest ingredient to find, banana pudding gives this the perfect banana flavor - much more than actually using bananas, if you'd believe it!
    • powdered sugar - to whip the filling better, avoid using regular sugar and opt for icing sugar or powdered sugar.
    • dark chocolate - good quality dark chocolate pairs very well with the banana. I find that using just milk chocolate results in a much flatter taste. Try to use a minimum of 55% cocoa solids dark chocolate.
    • milk chocolate - to balance out some of the bitter notes in dark chocolate, I like to add a touch of milk chocolate - but this isn't totally necessary.
    • finely ground pecans - for that nutty chunky monkey flavor!

    Dark Chocolate Glaze:

    • dark chocolate - use the same chocolate that you used in the filling.
    • oil - used to make the chocolate runnier. You may need to use more oil, depending on your chocolate.

    Topping:

    • minced pecan nuts - for crunch, make sure they keep some of their texture and don't grind or chop pecans too fine.
    • Dried banana chips - these are not strictly necessary, but I like the crunch. You can also just top your sufganiyot with a fresh banana, but this won't keep as well.

    How to make Chunky Monkey Doughnuts

    yeasted mix for sufganiyot

    Activate yeast

    Mix 5 teaspoons of active dry yeast into ½ cup of warm water. Add 2 teaspoons of sugar. Let stand for 10 mins.

    sufganiyot dough in bowl

    Make the dough

    Combine flour, salt, sugar and moist yeast in a mixer bowl. Mix lightly with a kneading hook. Pour in milk, eggs, extracts and brandy and mix about 3 minutes on low speed. Increase the mixer speed to medium and set for another 3 minutes. Gradually add butter and mix for another 4 minutes on high speed until a soft and pliable dough is obtained.

    sufganiyot on a baking sheet

    Form dough balls

    Form the dough into balls weighing about 30 grams (the size of a ping pong ball) and place on a tray smeared with a little oil at intervals of 5-4 cm. Cover the tray with cling film and a towel and let it rise for one to two hours until doubled in volume.

    freshly fried sufganiyot

    Frying the sufganiyot

    Heat canola oil in a saucepan over medium heat. Fry the donuts for 3-2 minutes on each side until golden brown. It is important to maintain a medium flame, so as not to burn them. Remove to a plate lined with absorbent paper.

    three unglazed, chocolate filled sufganiyot

    Make the chocolate banana filling

    Heat cream in microwave until very hot. Add remaining ingredients and mix until chocolate is fully melted and everything is combined. Chill in freezer for at least one hour.

    glazed sufganiyot and banana chips for topping

    Make the dark chocolate glaze

    Melt chocolate and oil in microwave and mix until fully combined.

    Fill and coat the donuts

    Using a pastry bag or a syringe without the needle, inject about 15 grams (about a tablespoon) of the selected filling for each donut. Dip the top of each donut in the coating. Pipe another round of filling on top. Sprinkle with minced pecan nuts and decorate with a banana chip.

    three banana chocolate sufganiyot in the center with a glass of mik

    Storage & Make ahead

    The dough for these pecan banana sufganiyot can be made ahead, as can the glaze and the filling. But don't fry them one day and attempt to fill them the next - they will harden and this will be almost impossible to do!

    Tips & Variations

    • Coat some of the sufganiyot with a white chocolate glaze (use the one from these Oreo sufganiyot)
    • Let the dough rise until doubled in size - no more and no less.
    hand holding one sufganiya for glazing

    FAQ

    Is it spelled Doughnut or Donut?

    Well, since these are first and foremost sufganiyot, I don't think it matters! Just kidding. The American spelling is donut, while the British spelling is doughnut. You can use either when referring to these banana chocolate doughnuts!

    Is it difficult to shape the doughnuts?

    Not at all. You just need to form a circle using two hands, and then fry it. That's really all there is to it!

    What chocolate sauce to use for this recipe?

    I recommend using the chocolate glaze I provide in this recipe. If, however, you want to use a store-bought chocolate sauce, I recommend choosing one with higher dark chocolate content.

    Can you freeze chocolate banana sufganiyot?

    Yes! I recommend preparing them fully and then freezing. Otherwise, you can freeze the dough.

    Other Sufganiyot recipes

    You can also make this recipe as part of a holiday dessert spread! Here are some other donut recipes I love.

    • Apple-granola baked Bimuelos (Hanukkah honey puffs), or a lightened-up Hanukkah treat
    • Maple Sufganiyot with Dulce de Leche Filling
    • Oreo Sufganiyot add a chocolate touch to your Hanukkah doughnuts
    • Gluten-free sufganiyot with cardamom coffee cream {GF}

    What Are Other Traditional Hanukkah Foods?

    You can serve these banana chocolate sufganiyot with other traditional Chanukah foods. Here are some of my favorite Chanukah recipes:

    • Plantain latkes with lime crema sauce {gluten free, AIP friendly)
    • Apple potato latkes with curried yogurt sauce (GF, Veg)
    • Beet latkes with dill creme fraiche and a Winnipeg Cooks cookbook GIVEAWAY (Gluten-free)
    • Lemon ricotta pancakes, or the original latke {GF, baked}

    Tried this Recipe? Please share and tag me (@immigrantstable) on social media, as well as rate the recipe card and leave a comment below!

    Recipe

    three banana chocolate sufganiyot in the center

    Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)

    Ksenia Prints
    This homemade banana chocolate sufganiyot recipe is modelled after Roladin sufganiyot, the fanciest Hanukkah donuts in Israel! Filled with chocolate banana pudding, coated with a dark chocolate glaze and sprinkled with pecans and dried banana chips, these unique donuts will leave you wanting more.
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 mins
    Cook Time 15 mins
    Resting time 2 hrs
    Total Time 2 hrs 45 mins
    Course Dessert, Hanukkah dessert
    Cuisine Israeli cuisine, Jewish cuisine
    Servings 24 sufganiyot
    Calories 375 kcal

    Equipment

    • Mixing bowls
    • Dutch oven
    • Pastry bag
    • Stand mixer

    Ingredients
      

    Sufganiyot dough:

    • 1 kg white flour
    • 1 teaspoon salt
    • 100 g sugar (½ cup)
    • 20 g active dry yeast (5 tsps)
    • 240 ml cold milk (1 cup)
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon rum extract
    • 1 teaspoon brandy
    • 90 grams butter softened

    Banana chocolate filling:

    • 250 ml whipping cream 1 cup
    • 4 TB banana pudding
    • ¼ cup powdered sugar
    • 150 g dark chocolate
    • 50 g milk chocolate
    • 40 g pecans (4 TBs) finely ground
    • pecans

    Glaze:

    • 200 g dark chocolate
    • 20 g oil

    Topping:

    • 100 g minced pecans
    • Dried bananas

    Instructions
     

    Activate yeast:

    • Mix 5 teaspoons of active dry yeast into ½ cup of warm water. Add 2 teaspoons of sugar. Let stand for 10 mins.
    • Put flour, salt, sugar and moist yeast in a mixer bowl. Mix lightly with a kneading hook. Add milk, eggs, extracts and brandy and mix about 3 minutes on low speed. Increase the mixer speed to medium and set for another 3 minutes. Gradually add butter and mix for another 4 minutes on high speed until a soft and pliable dough is obtained.
    • Form the dough into balls weighing about 30 grams (the size of a ping pong ball) and place on a tray smeared with a little oil at intervals of 5-4 cm. Cover the tray with cling film and a towel and let it rise for one to two hours until doubled in volume.
    • Heat canola oil in a saucepan over medium heat. Fry the donuts for 3-2 minutes on each side until golden brown. It is important to maintain a medium flame, so as not to burn them. Remove to a plate lined with absorbent paper.

    Make the filling:

    • Heat cream in microwave until very hot. Add remaining ingredients and mix until chocolate is fully melted and everything is combined. Chill in freezer for at least one hour.

    Make the glaze:

    • Melt chocolate and oil in microwave and mix until fully combined.

    Fill and coat the donuts:

    • Using a pastry bag or a syringe, pipe about 15 grams (about a tablespoon) of the selected filling for each donut. Dip the top of each donut in the coating. Pipe another round of filling on top. Sprinkle with minced pecans and decorate with a banana chip.

    Nutrition

    Calories: 375kcalCarbohydrates: 50gProtein: 8gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 28mgSodium: 154mgPotassium: 223mgFiber: 4gSugar: 12gVitamin A: 206IUVitamin C: 0.1mgCalcium: 48mgIron: 4mg
    Keyword baking, bananas, Chanukah, chocolate, dark chocolate, doughnuts, Hanukkah, milk chocolate, pecans, Roladin, winter
    Tried this recipe?Let us know how it was!

    More The Yummiest Jewish Hanukkah Recipes

    • Vegetarian bastilles, kolduny, or vegetarian stuffed potato patties with a mushroom filling
    • Breakfast potato latkes topped with egg, kale, tomatoes and tamari almonds, and the Friday link round-up
    • Sour cherry sufganiyot {DF}

    Join me At the Immigrant's Table

    Receive updates, exclusive recipes and helpful tips by email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    peeling squash on cutting board

    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

    More about me →

    Popular

    • How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes {V, GF, Paleo}
    • How to make easy gluten free samosas with a sweet & spicy chickpea filling
    • Authentic Argentinian vegetarian empanadas - 3 Ways! {Vegan Empanadas Option}
    • The best eggplant shakshuka, or how to make friends with breakfast

    On the social side

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Search

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Ksenia Prints At the Immigrant's Table. All rights reserved