In a large bowl mix together dry ingredients - flour, salt, baking powder, soda, cinnamon and raw cocoa.
In blender mix banana with milk.
In a separate bowl whisk egg whites. Add melted coconut oil, date syrup (or honey), Greek yoghurt and vanilla extract. Add mixed banana. Stir well.
Add dry ingredients into wet mixture. Mix well.
Fill donut pan with the mixture using a icing kit or simple plastic bag. Make sure you don't overfill.
Bake for 14-17 minutes and then allow donuts to cool for 5 minutes.
Tip donuts out and dip into a chocolate glaze. Sprinkle with raw cocoa beans or chia seeds.
In a saucepan, one medium heat melt dark chocolate adding milk until mixture gets smooth. Add more milk if chocolate glaze is too thick.OR Melt and cool a bit coconut oil. Add raw cocoa and syrup (or honey) and mix well with a whisk. Add more cocoa if glaze is too thin.
Keep in airtight container up to 3 days. I used US cup (240ml) as a measure.