These banana donuts are baked, not fried, making them perfect for a healthier breakfast or light dessert. Enjoy them as is with the sweet maple glaze or jazz these up with chocolate chips or sprinkles!
If you follow Allergylicious, then you know that we love our donuts 🍩. Chocolate Donuts, Cinnamon Sugar Pumpkin Donuts, Blackberry Donuts, Pumpkin Donuts.β¦you get the idea, right? But have you ever tried Banana Donuts?
If you’re like us and donβt live anywhere near an allergy-friendly/vegan donut shop, homemade baked donuts are the perfect solution. And with this recipe, you can whip up a batch in no time with ingredients you already have! Iβd say that’s a win-win.
HOW DO YOU MAKE VEGAN BAKED BANANA DONUTS?
Simple ingredients are all you’ll need to make this recipe.
- Flour (GF or all-purpose flour)
- Sugar (such as Wholesome Sweet)
- Spices
- Dairy-free milk (we love Good Kharma Flax)
- Oil (pick your favorite neutral oil)
- Vinegar (apple cider is my go-to)
- vanilla extract
- and mashed banana of course, make up this recipe!
Because it’s egg-free, weβre using baking soda and vinegar to create the light and fluffy texture. Donβt worry, you wonβt taste the vinegar at all. PROMISE!
BAKING THE DONUTS
You only thing you really need for this recipe is a 6 cavity non-stick donut pan. Most major retailers carry them but Iβve bought my last 4 from Amazon (I may have a donut pan addiction😉).
A piping bag is helpful for piping batter into the pan but you can also use a large ziplock bag. Itβs the best way to keep the mess to a minimum and end up with perfectly shaped donuts. You can see what I mean in the how-to video below. ⬇️
TIPS FOR THE BEST BAKED BANANA DONUTS
To help make sure you get the best results, here are some simple tips when baking donuts at home.
- Pipe donuts into your pan (yep, I said it again because it helps).
- Be careful not to overfill your donut pan indentations no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.
- Let the donuts cool completely before you dip them in the frosting.
- Donut batter can be made the night before, and stored covered in the refrigerator until youβre ready to use it.
HOW LONG DO BAKED DONUTS LAST?
You can store your baked banana donuts in an airtight container for up to 2 days. Just be sure the frosting has fully dried before you stack them so that they donβt stick together.
MAPLE DONUT GLAZE
These vegan donuts just wouldnβt be the same without the maple glaze.
I kept it light and simple, by whisking dairy free milk and pure maple syrup into sifted confectionersβ sugar. Thatβs it. For additional maple flavor, I added a drop of maple extract.
BAKED DONUTS VIDEO
Once you taste these baked banana donuts, youβll never miss out on enjoying donuts again!
Banana Donuts with Maple Glaze
Baked Banana Donuts are a deliciously perfect choice for a healthier breakfast or light dessert.Enjoy them as is with the sweet maple glaze or jazz these up with chocolate chips or sprinkles!
Ingredients
- Donut
- 1β cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- 1/4-1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/2 cup dairy-free milk
- 1/2 cup mashed banana (about 1 banana)
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- GLAZE
- 1 cup powdered sugar
- 1 tablespoon dairy-free milk, plus more as needed
- 1 tablespoon pure maple syrup
- 1 teaspoon pure maple extract
Instructions
For the donuts:
1. Preheat the oven to 375°F. Lightly grease a donut pan with cooking spray.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, nutmeg and salt.
3. In a medium bowl, whisk together the dairy-free milk, banana, oil, vinegar and vanilla.
4. Add the wet ingredients to the dry and whisk together until just combined. Do not overmix.
5. Transfer the batter to a pastry bag or a zip-top plastic bag, then cut off one corner. Pipe the batter into the prepared donut pan.
6. Bake for 10-12 minutes, until the tops look set. Remove the pan from the oven and let the donuts sit for at least 5 minutes before unmolding.
For the glaze:
In a small bowl, whisk together all the glaze ingredients until smooth. If the glaze seems too thick, add more dairy-free milk, 1 teaspoon at a time, to thin it.
To assemble:
Dip the top of each donut into the glaze. Twist the donut as you remove it from the glaze to give it a nice finish and prevent drips
Notes
If you'd like to make these GF, replace AP flour with equal amount of Cup-for-Cup GF Flour Blend (such as Bob's Red Mill 1:1 Mix)
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 179Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 216mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Thank you for this recipe, and for the most part it turned out great! I just wanted to comment that the portion of nutmeg might be off… I found 1 teaspoon of ground nutmeg to be way too much & too strong, it almost had numbing effect on our tongue. I might try it again with 1/2 or 1/4 of what’s called for.
It should be 1/2 tsp. Thank you for catching that. !
Can you change it on the ingredient list please
I’m happy to help but I’m not sure what you are referencing? I noticed when I switched recipe formats, it changed a lot of my flax milk to say almond milk. We have a nut allergy, so we never use nut milk. That has been corrected on this post.
Well I wish I wouldβve read this before baking these, would be nice if you edited your recipe.
Can you clarify what you are wanting edited?
do you have the nutrition facts?
It should be on their now…not sure why it didnt shoe before.
What gf flour can you use ?
I used a 1-1 blend, like Bob’s Red Mill. Better Batter is also a great gf blend that substitutes easily. If using a different gf flour, just check to see if they require xanthan gum to be added in.
Looks delicious!! Is it possible to use Bobβs red mill gluten free 1:1 baking flour instead of all purpose flour? Thanks
Yes, it is. I’ve tried it using Bob’s and it works well.
Change where it says 1tsp of nutmeg since it should be 1/2tsp.. wish I would have read that before.
Thank you Gabby! It’d done. So sorry it wasn’t done before
Can it be made with spelt, coconut or almond flour?
The general rule of thumb is that spelt does well in a 50:50 or less ratio where you’re looking for a firmer base, like with bread. SO replace half of the AP blend with spelt. As for coconut or almond flour, both absorb liquid and can cause a dryer baked good. I’d recommend only subbing half of the flour as well and adjust liquid as needed.
Can I replace the oil with unsweetened applesauce?
In theory you could, but I haven’t tried it. But I would use a reduce the amount of applesauce used in comparison to the oil. So 3/4 C. instead of 1 C or 1/2 C. instead of 3/4. If it looks dry, then add a little more in. You could also use canned pumpkin in equal amounts. https://allergylicious.com/wp-admin/options-general.php?page=akismet-key-config
Can you make them with whole wheat flour?
I’ve made these using unbleached AP flour without any issue. Maybe start with half AP & half WW and see how they do. If you just want to jump in and use WW, you may need to add a little extra liquid.
can you use eggs instead of vinegar? if so, how many?
I havenβt tried with using eggs since we have an allergy, and I love the vinegar (you wonβt taste it at all) for getting a nice rise out of the donuts. If you try it, come back and let me know. But Iβd say itβs close to 1 large egg.
My mother loves banana so I cannot wait to surprise her with these!
I’d love to know what she thinks.