Mix up your flax eggs. Each flax egg is 1 tbsp of freshly ground flax seeds (linseeds) with 3 tbsp of water. You need two for this recipe.
Mix together and pop in the fridge to thicken.
Preheat the oven to 350f/180c/160c fan/gas mark 4 and spray your donut pan with cake release spray.
Sieve the dry ingredients together in a bowl and gently mixed together.
Mash the banana and mix in the melted spread, vanilla extract and flax eggs..
Fold the wet ingredients into the dry ingredients with a spatula, then fold in the chocolate chips.
Pour some of the mixture into each ring of the donut pan, only filling to just a little less than ¾ full.
Bake for 7 or 8 minutes until a skewer comes out mostly clean. Remember that chocolate cake benefits from being slightly under cooked. You will have to do the donuts in three batches unless you have more trays.
When the donuts have cooled a little slide out of the pan and cool on a rack.
Once the donuts are cool, melt some dark chocolate and spoon some over each donut, then top with sprinkles.
