These homemade baked banana donuts are so good and easy! They're soft, fluffy, taste just like banana bread, and are ready in under 30 minutes. Top them with a simple coconut sugar glaze for a little extra sweetness! The best breakfast, snack, or dessert!
These were absolutely amazing. According to my sister, it was like banana bread in donut form. These were super easy to make and melt-in-your-mouth good. Will definitely make it again. ★★★★★
-Sukhu
Update: I first shared this banana bread donut recipe in November 2020. Since then, I've retested it to make it foolproof and added more tips and step-by-step photos.
Banana bread is a classic, cozy treat that everyone loves. It's soft, sweet, and full of warm banana flavor. Plus, it's good any time of year.
These baked banana donuts are a fun twist on banana bread and were actually also inspired by these almond flour banana muffins and almond flour banana pancakes. They're fluffy, easy to eat, and perfect for grabbing on the go.
They're baked, not fried, and naturally gluten-free and refined sugar-free. You can enjoy them plain or with a simple coconut sugar glaze to make them extra special!
Jump to:
Why you'll love this recipe
- Fluffy and Soft: These donuts are light and airy, just like classic banana bread—but in a fun donut shape.
- Better-for-You Ingredients: Made with wholesome, healthy ingredients like almond flour and maple syrup, plus they're naturally gluten-free and refined sugar-free.
- Baked, Not Fried: Enjoy all the flavor without the extra oil or mess of deep-frying.
- Easy to Customize: Keep them plain for a simple snack or add the coconut sugar glaze for a sweeter, dessert-like treat.
- Coconut Sugar Glaze: A simple, naturally sweet glaze made by blending coconut sugar and milk. It’s the best refined sugar-free alternative to traditional powdered sugar glaze, adding sweetness without the extra processed sugar.
Ingredients
- Bananas: Use extra-ripe ones with lots of brown spots—they make the donuts naturally sweet and moist.
- Almond flour: I recommend using blanched, superfine almond flour for the best soft texture.
- Baking powder: Helps the donuts rise and stay fluffy.
- Cinnamon: Adds a warm, cozy flavor perfect for banana bread vibes.
- Salt: To balance everything out.
- Egg: Binds the ingredients and gives structure.
- Maple syrup: A natural sweetener with a rich, deep flavor.
- Coconut sugar: Adds a healthier caramel-like sweetness and makes these donuts refined sugar-free.
- Coconut oil: Keeps the donuts moist and dairy-free.
- Almond butter: Adds creaminess and helps hold the donuts together. Use natural, creamy almond butter with just almonds.
- Vanilla extract: Enhances all the flavors with a little warmth.
See recipe card for quantities.
How to Make Banana Donuts
- Step 1: Mash the bananas in a bowl until smooth (no chunks!) and combine with all the wet ingredients.
- Step 2: Then, stir in the almond flour, cinnamon, baking powder, and salt until combined.
- Step 3: Spoon the batter into the greased donut pan evenly.
- Step 4: Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool.
- Step 5: (Optional) Make the glaze by blending the coconut sugar until powdered. Mix with milk until smooth.
- Step 6: Dip the donuts in the glaze and let them set.
Hint: Let the donuts cool completely before adding the glaze. This helps the glaze set better and prevents it from melting.
Expert Baking Tips
Use really ripe bananas. The spottier, the better! Ripe bananas add natural sweetness and make the donuts extra moist.
Don't overmix the batter. Mix just until everything is combined. Overmixing can make the donuts dense instead of fluffy.
Grease the pan well. Even if it's non-stick, give it a good spray to make sure the donuts release easily.
Equipment
- 2 x 6-Cavity Donut Pan - 12.5"'" x 8.5" for best results!
- Mixing Bowls
- Whisk + Spoon
- Toothpick
- Blender (optional)
Substitutions & Variations
- Make them Gluten-Free: These banana donuts are naturally gluten-free, as we used almond flour.
- Make them Dairy-Free: These donuts are also already dairy-free since we use coconut oil.
- Make them Vegan: I have not tested this recipe without eggs, so I cannot promise it will work. If you're looking for vegan desserts, I have a ton on my blog!
- Swap out the Maple Syrup: You can swap maple syrup for honey or agave syrup if you prefer.
- Swap out the Coconut Oil: Use butter or vegan butter sticks if you don't have coconut oil.
- Make them mini: Use a mini donut pan or mini muffin tin for bite-sized treats. Just reduce the bake time by a few minutes.
- Coconut sugar swap: You can use light brown sugar or maple sugar instead of coconut sugar if needed.
- Add-ins: Feel free to stir in chocolate chips, chopped walnuts, or even chia seeds for some extra fun and texture!
- Make them pumpkin-spiced flavored: Add 1-2 teaspoons of pumpkin pie spice along with the cinnamon for extra cozy vibes.
Storage
Keep leftover banana donuts in an airtight container at room temperature for 2 to 3 days. If you want to save them longer, pop them in the freezer for up to 1 month. Just let them thaw at room temperature before eating!
Frequently Asked Questions
Yes! You can bake the batter in a mini muffin tin to make donut holes instead. They take about 6-10 minutes to bake, depending on the size, so check at the 6-minute mark and add more time if needed!
Definitely! You can bake them a day or two in advance and store them in an airtight container at room temperature.
A donut pan makes things easier and helps with the classic shape, but it's not required. You can use a muffin tin and place a small ball of foil in the center of each cup to mimic the hole—or just make donut holes!
Yes! Freeze them (without the glaze) in a sealed container for up to 2 months. Thaw at room temperature before eating.
I don't recommend substituting almond flour, as other flours can change the texture and softness of the donuts.
Yes! They're made with almond flour and are naturally gluten-free.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Banana Donuts Recipe
Ingredients
The Donuts:
- 2 large very ripe bananas
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 large egg
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 2 tablespoon coconut oil
- 1 tablespoon almond butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
The Glaze (optional):
- ½ cup coconut sugar
- 3 tablespoon milk, any kind (oat, almond or cow's milk)
Instructions
- Preheat the oven to 350°F and grease a donut pan with cooking spray.
- Mash the bananas in a large bowl until completely smooth (no chunks!).
- Add wet ingredients: Whisk in the egg, almond butter, vanilla, coconut oil, and maple syrup until combined.
- Mix dry ingredients: Fold in the almond flour, cinnamon, baking powder, and salt until just combined.
- Fill the donut pan: Spoon the batter evenly into the greased molds. This recipe makes about 12 donuts, so please use 2 pans. If you don't have a donut pan, you can use a muffin tin (read instructions below in NOTES section).
- Bake: Bake for 20–25 minutes, or until a toothpick comes out clean. Let the donuts cool before adding the glaze.
- Make the glaze (optional): Blend coconut sugar in a high-speed blender until powdered. In a small bowl, mix the powdered sugar with milk until smooth and thick.
- Glaze the donuts: Dip the tops of the donuts into the glaze, then place them on a wire rack to set.
Maria says
Can I use coconut sugar instead of the syrup?
Tati Chermayeff says
Hi! Since maple syrup is a liquid, I do not think that will work. Do you have honey?
Morgan says
Don’t substitute with coconut flour. It makes the batter crumbly. The only “successful” way it didn’t fall apart was donut holes.
Fawn says
My second time around I added 1/4 cup of applesauce to these and forgot the nut butter and they still came out fabulous!!
Tati Chermayeff says
Hi Fawn, so happy you loved these donut 🙂 let me know if you try anything else on my blog!
Lisa says
Hi! I loved these donuts so much! Any reason why mine seemed too moist and were, sort of, falling apart? Did I not cook them long enough (I did about 23 minutes)? Did I not let them cool enough? Maybe my almond butter was too watery? Thank you! I will definitely attempt them again as they were delicious!
Tati Chermayeff says
Hi Lisa - did you simmer the apple cider? When I first started testing this recipe I did not and it was too wet. Simmering the apple cider makes it about 3/4 cups of concentrated flavor. Let me know 🙂
Saskia says
I firstly love how healthy they are!! Secondly, they are super rich and moist!
Tati Chermayeff says
Thank you, Saskia! Means a lot to read this and that you loved them.
Jackie Roberge says
These came out so delicious 😋 Even my 7 year old loved them and ate 2 right away! I'm going to have to make a second batch tomorrow! They were super easy to make too!
Tati Chermayeff says
Thank you so much, Jackie! These are for sure one of my favorites too!!
Henrietta K says
I love these donuts so much! They are very moist and the perfect texture. It taste like banana bread. Also, I just remembered to comment and rate now, but I made them a month ago!
Tati Chermayeff says
So happy to hear this Henrietta!!!
Tati Chermayeff says
Hi Henrietta - so happy you loved these donuts as much as me! yay!
LAUREN C says
would it be possible to free form the donuts since I don’t have a donut mold? Or is the batter a little too sticky for that?
Tati Chermayeff says
Hi!! So the batter is not too liquid, but to get the shape it is best to use a donut mold. If you try free hand, let me know! I would recommend transforming these into muffins if you have a muffin tin 🙂
Sukhubakes says
These were absolutely amazing. According to my sister it was like banana bread in donut form. These were super easy to make and melt in your mouth good. Will definitely make it again.
Tati Chermayeff says
YAY! This makes me so happy! So glad that you liked them!!
Kelsy says
Can you use baking soda instead of baking powder ? I’m on the scd diet :/
Tati Chermayeff says
Hi Kelsy! Yes, you can try. I have not done it myself, but it should work 🙂
Megan L says
Best donut recipe ever. I’m telling you, they are so soft and moist. Way better than a fried donut! Thanks Tati for the recipe.
Tati Chermayeff says
Amazing, Megan! So excited to heat this is your favorite donut recipe. I love how they are so fluffy!
Petra Calic says
Amazing recipe and my new favorite! Didn’t have maple syrup so I substituted it with honey and it was so tasty! Soft, sweet and quickly done. Just love it!
Tati Chermayeff says
Hi Petra! So happy to hear this and that honey worked too. These donuts are my absolute favorite as well. They are so light and fluffy.