Banana Donuts Recipe
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!
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.
Notes
Maple Syrup – You can swap maple syrup for honey or agave syrup if you prefer.
Coconut Oil – Use butter or vegan butter if you don’t have coconut oil.
Add-ins – Feel free to mix in chocolate chips, walnuts, or chia seeds for extra flavor and texture!
No Donut Pan? No problem. While a donut pan makes baking donuts much easier and helps them keep their shape, it’s not necessary to make them. You can use a muffin tin with a ball of tin foil in the center (to form the hole), or simply bake donut holes in a muffin tin without any foil.
Storing: Store any leftover banana donuts in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them for up to 1 month—just thaw them before enjoying them!
The nutritional information below is only for the donuts and not adding the glaze.
Nutrition
Serving: 1 donut | Calories: 137kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 97mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
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