These fluffy baked banana bread donuts taste just like a thick slice of homemade banana bread. It’s the perfect donut recipe for a healthy breakfast or snack!
The best banana bread donuts
Moist, soft, sweet, and irresistibly delicious, the classic donut shop recipe will delight banana lovers of all ages.
The donuts are also very easy to customize.
Stir in a handful of shredded coconut, toasted pecans, or mini chocolate chips, and serve the donuts hot from the oven to your family or overnight guests.
Then watch as every donut on the tray disappears in an instant!
Readers also love this Chocolate Banana Bread
Banana donut frosting ideas
These soft baked donuts are great on their own or topped with any of the following.
Try coating them in cinnamon sugar. Mix two tablespoons of ground cinnamon into half a cup of white sugar, coconut sugar, or granulated erythritol for sugar free.
For a healthy breakfast option, spread each donut with peanut butter or almond butter.
One of my favorite ways to eat the donuts is with Homemade Nutella.
You can also make a simple two ingredient doughnut glaze by whisking one cup of powdered sugar, two tablespoons milk of choice or water, and an optional tablespoon of melted butter. Add more liquid if a thinner glaze is desired.
Other banana donut topping ideas include browned butter icing, vanilla frosting, chocolate frosting, brown sugar buttercream, or melted coconut butter.
I opted to whip up a quick cream cheese frosting for the donuts in the photos. This frosting recipe is included directly below.
Still craving banana? Make Vegan Banana Pudding
Cinnamon cream cheese icing
Bring eight ounces of cream cheese and four ounces of butter to room temperature. The recipe works with plant based butter and cream cheese too.
Using hand beaters or a stand mixer, whip up the cream cheese and butter with two cups of powdered sugar or a no sugar sweetener and an optional teaspoon of pure vanilla extract.
I highly recommend whipping in two teaspoons of ground cinnamon, although the icing is still tasty without it.
If the donut frosting is too thick, slowly beat in milk or water, a teaspoon at a time, until it reaches your desired thickness and creamy texture.
Because of the perishable ingredients, it is best to store frosted donuts and any extra cream cheese frosting in the refrigerator.
Use leftover icing on these Baked Apple Cider Donuts
Ingredients for the recipe
You will need banana, flour, salt, baking powder, sweetener, and oil or water.
Optional ingredients you can add include a half teaspoon of cinnamon or pure vanilla extract, a handful of finely chopped walnuts, or a sprinkle of mini chocolate chips.
The recipe works well with white flour, whole grain spelt flour, oat flour, or loosely packed Bob’s Red Mill gluten free all purpose flour.
We have not tried whole wheat flour, pastry flour, or self rising flour. And we do not recommend coconut flour or almond flour here.
Pure maple syrup, agave, or honey are great choices. If you prefer to use regular sugar or a granulated sugar free substitute, increase the amount of sweetener to a fourth cup. Add three tablespoons milk of choice to make up for the difference in liquid.
Vegan banana bread donuts
This donut recipe is easily vegan as long as you choose pure maple syrup or agave instead of honey.
They are naturally egg free and dairy free, with banana standing in for eggs. And the recipe calls for melted coconut oil or vegetable oil instead of butter.
To make donuts with no oil whatsoever, simply swap in an equal measurement of water or additional mashed banana. Fat free donuts have a bit more of a gummy and dense texture than traditional ones but are still quite tasty.
You can also substitute an equal amount of peanut butter, cashew butter, or almond butter for the oil if you prefer. This will add protein and healthy fats to the recipe.
Banana bread donut recipe video
Watch the step by step recipe video above.
How to make healthy banana bread donuts
Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.
Grease a donut pan well. This will ensure the donuts do not stick to the pan after baking. Set this pan aside while you make the batter.
In a large mixing bowl, whisk the banana, sweetener, water or oil, and optional vanilla.
After the oven reaches the correct temperature, stir all dry ingredients into the mixing bowl until just evenly mixed.
Divide the dough into the prepared donut pan. Bake on the center rack of the oven for eight minutes or until the banana donuts have risen and are golden in color. A toothpick inserted into a donut’s center should come out mostly clean.
Let the pan cool. Then loosen the baked banana pastries by carefully going around the sides with a knife. Pop out onto a large plate or cooling rack.
Once cooled, frost or glaze the donuts as desired. Or dip in a bowl of cinnamon sugar.
The recipe makes six large donuts. Feel free to use two or three donut pans and double or triple the batch to feed a family or overnight guests.
A few readers mentioned turning the batter into air fryer donuts instead of oven baked goods. If you wish to try this method as well, be sure to report back with your results.
Baked banana donuts without a donut pan
To make donuts with no donut pan, you have multiple options.
If you own a mini muffin pan, you can bake the donut batter in this pan instead, creating munchkins banana donut holes. The cooking time should be the same.
Or you can also get a new Donut Hole Baking Pan.
I do not own a cake pop machine but believe it should work for the recipe as well.
If you wish to experiment, this Babycakes Cake Pop Machine receives high reviews.
Gram measurements
For those who would like to measure the recipe with a food scale instead of the cup measurements below, here are the gram amounts to use.
160 grams banana (after peeling), 45 grams pure maple syrup or honey, 30 grams water or oil, 3 grams optional pure vanilla extract, and 120 grams flour.
Also remember to add in the salt and baking powder.
The recipe was adapted from my Healthy Banana Bread and Banana Muffins.
Banana Bread Donuts
Ingredients
- 2/3 cup mashed banana
- 3 tbsp pure maple syrup or honey
- 2 tbsp oil or water
- 1/2 tsp pure vanilla extract (optional)
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- The recipe works with white, spelt, oat, or Bob's gluten free all purpose flour. I have not tried almond flour or or whole wheat flour so cannot recommend those here.To make banana bread donuts, whisk all liquid ingredients in a large bowl. Grease a donut pan or mini muffin tin. Preheat the oven to 350 F. Stir the dry ingredients into the wet form a donut batter. Smooth into the pan. Bake for eight minutes or until the donuts rise and a toothpick inserted into the middle of a donut comes out mostly clean. Let cool, then pop out of the pan. Icing options, and a recipe for cinnamon cream cheese frosting, are included above.View Nutrition Facts
Notes
Have you made this recipe?
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More Banana Recipes
Ali @ Peaches and Football says
I love warm banana bread from the oven so these would definitely rock my world. My dream doughnut? That’s tough. I’ve never been a jelly or cream filled fan – but I love custard filling. I suppose it would have to be a glazed longjohn stuffed with cream filling and a chocolate drizzle on top! Yum!
On second thought, I do love raspberry jam, so maybe a warm raspberry filling would work, as long as it wasn’t the cold canned jelly typically used.
Mmmm raspberry filling….
Gina @ Running to the Kitchen says
Ahhh these look delicious! I need a donut pan ASAP! I know I can make muffins instead but it just doesn’t have the same effect 😉 My dream donut has some sort of delicious vanilla/custardy filling inside!
ennaejay says
bwahaha, I know right?! I made these as muffins today and, they came out so light and fluffy I wished with all my heart they were in a donut shape. I’ll have to look for one. You can always make CCK’s vanilla fudge frosting to drizzle on top 🙂
Julie H. of Spinach and Sprinkles says
I haven’t had a doughnut in YEARS! Seriously, years! I need to buy a doughnut pan so that I can finally eat one again! Yummmmm!
Katie @ Peace Love & Oats says
My dream donut would include cinnamon, apples and frosting. plenty of frosting.
Claire @ Live and Love to Eat says
Love that these are sugar free since I gave up added sugars for Lent!
Rachel @ My Naturally Frugal Family says
My dream donut would include pumpkin and chocolate.
I got a little worried when you recipe said chocolate was optional..>WHAT? Chocolate should never be optional 🙂
Sarah the official CCK drooler says
+1- ditto- chocolate is not an option
Sarah @ Feeeding Brain and Body says
My dream donut would include lemon and poppy seeds… but banana is the next best thing! These look great 🙂
Sarah the official CCK drooler says
yes, I LOVE those boston cream pie donuts- also would love a Nutella filled one. YUMTOWN. with raspberry drizzle? Yes, please 🙂
Jamie @ Don't Forget the Cinnamon says
Blueberry donut with almond frosting!!
Janie Kaiser says
your genius continues to amaze me everyday!!
heather says
Keep the doughnut recipes coming!! 🙂
Katerina says
Hi Katie,
1st of all I need to thank you!!! You absolutely saved my life after being diagnosed with couple of food allergies…but your recipes are so perfect for me and so yummiee….. my life is even better than before finding your website (definitely healthier!)…. as I am from Czech Republic I was glad to discover I can buy stuff like almond milk or silk tofu here. Still, I have problem with stevia, especially for baking…can you write here for us outside US fans what kind of Stevia you use or how big is one packet (I found in shop only tablets and blended bulk stevia)… my baking seems to me a bit bitter and too much sweet so I obviously used wrong amount of it.. Can you help me in this?
And I can´t wait till weekend to try some new recipes from your blog!:)))
Love from CZ
Chocolate-Covered Katie says
You can sub 1 tablespoon of sugar for one packet of stevia. 🙂
I use NuNaturals packets, which also have maltodextrin for easier measuring.
Adrienne Orpheus says
NuNaturals makes a Stevia Baking Blend which you can use the same way as sugar (1:1 ratio), I love it and its what I always use!
https://nunaturals.com/product/94
Caitlin says
I’m pretty sure one packet is about one teaspoon! (Someone correct me if I’m wrong)
Caitlin says
Meaning, that one packet of Stevia contains about one teaspoon of Stevia inside….
Chocolate-Covered Katie says
One packet has 1/2 tsp but it is NOT pure stevia. So if you put 1/2 tsp pure stevia powder into a recipe calling for one packet, it’d be way too sweet.
Katerina says
Thx for your answer…so is there any chance to measure how much of stevia powder I should use for one packet ( I used 1/2 tsp stevia powder before and it WAS too much sweet)..I really dont want to use sugar and want to give stevia another chance to show the magic:)
Chocolate-Covered Katie says
http://www.carriagehousemedicine.com/stevia_conversion_chart.pdf
Katerina says
Awesome! Thx!
Bethany Davis says
Oh I wish that I liked stevia 🙁 I have tried, truly tried to make it become my sugar substitute but I can pick it out a mile away. I give it a try every now and again, but it just doesn’t work. I am doing research on agave as there are strong opinions on its health benefits (would love to find out that all of the nah-sayers are wrong) so I am cutting back on that. Looking at Yacon syrup but that is expensive for daily use…sigh….oh sugar, you are a retched mistress!
Dena @ 40 Fit in the Mitt says
Custard! I love custard…
Colleen @ Jimmy Choos on the Treadmill says
Agreed! Custard is the best!
Kendra says
Peanut butter cream filling sounds amazing!
Cat says
Please, please make a king cake recipe! I love the cinnamony yumminess and cream cheese in a king cake! I make them throughout the year also. Did you know that 750,000 king cakes are sold in New Orleans each year?
Chocolate-Covered Katie says
I really wanted to! But now that Mardi Gras is over, I’ll probably not do it this year. I will have to remember for next year!
Lindsey says
These look amazing! I must join everyone else by saying, I’m buying a doughnut pan ASAP.
One question, what is the yellowy/orange substance in the sliced doughnut? It doesn’t look like banana. It looks like orange or lemon peel but I don’t see anything like that in the ingredients.
I’m bookmarking this recipe! Until of course you finish that cookbook! 🙂
Chocolate-Covered Katie says
LOL it is actually banana. 🙂
Thompson says
Hi katie , first of al congratulations on your blog 🙂
Look , in my country stevia is a very very hard thing to find, i bought from ebay some stevia powder .So , the packet of stevia that you use is how much in grams ?
Thank you , i’m in a real quest to try allll of your recipes 😛
so far so good
kiss from Portugal 😉
Chocolate-Covered Katie says
I’m not sure, because packets over here aren’t pure stevia. But the ones I buy are NuNaturals brand. And you can always sub 1 T sugar for 1 stevia packet.
Thompson says
you katie , i’m on a low sugar diet , so therefor i’m going to use stevia . 😉 -thank you so so very much 🙂
Keep on the good work 😉
Samantha says
Wow! I love your options for doughnuts! I will have to try some of these soon. Anything involving peanut butter really makes me excited.
The funny thing is, I never much cared for doughnuts until I became vegan. Most of the vegan options out there were far superior to anything I grew up occasionally eating. This is making me look at your other doughnut recipes! They are certainly way more healthy than anything being sold out there.
Thanks!
Anonymous says
OMG. YUM. This looks like it’s going to happen Saturday morning. My bananas should be good and totally brown by then…. : )
Lindsey says
I will be making these tonight! I just asked my three-year-old if she wanted to make something with our over-ripe bananas as we were driving to school today. Can’t wait! Good timing!
PS My dream donut…I’m thinking s’mores or peanut butter or brownie…
Heather @ Run Eat Play says
Those donuts look amazing! I have such a donut addiction. I don’t think I’ve ever met a donut that I didn’t like. My favs are jelly donuts, chocolate, and glazed!
Amy says
Katie! I am giving up sugar, not for Lent, but because it triggers crazy cravings. *sigh* I love your blog and will drool over all you pictures. I will also eat lots of your sugar free recipes, which sweet potato chili is to.die.for! *sigh*
ALSO! I am having a terrible time finding a doughnut pan! Seriously, it deserves another *sigh*. Keep up the amazing work you do. One of these days I’ll eat all your recipes. My lumberjack husband loves tons of your stuff too 🙂
Wulan says
Those doughnuts look like pillwos of pumpkin perfection! We wanted doughnuts yesterday and the one doughnut place in our area was sold out of pretty much everything. It made me wish I was in New England where doughnut shops are more plentiful.I remember when I joined TWD I felt like I was constantly buying pans; both ones I needed to make recipes and also just ones I saw on other blogs and thought were neat. I need to use my doughnut pan more often. 🙂
Nadiya @ Milk and Honey says
Hmm… that looks delicious and doughnuts filled with chocolate ganache would be delightful 😀 Just a question, is there a difference in the dough for your doughnuts and muffins or is it just a matter of shape?
Chocolate-Covered Katie says
It’s pretty similar… but the cooking time is drastically different, and I omitted the strawberries from the original banana bread and replaced them with more banana :).
Janice says
Im sure these would go great without any toppings! It would delicious with tea!
Jennifer @ Peanut Butter and Peppers says
Yum! The donuts look wonderful! My dream donut would be chocolate with peanut butter frosting and pretty sprinkles! Or vanilla donut with whip cream in the center and a choclate frosting on top.
Sheree says
Those look scrumptious (just put a doughnut pan in my Amazon cart!)~~
Before I was vegan, my favorite doughnut was from Krispy Kreme…those chocolate-iced ones with the white cream inside (most people don’t like them because of all the sugar, but they were my favorite!).
Katie, if you could somehow come up with a vegan version of those, I think I could die happy, lol.
Madeleine says
Vegan Krispy Kremes
5 cups flour
2 packets yeast (1/2 ounce total)
2 cups non-dairy milk, warmed (about 110 degrees f)
2 tbsp cornstarch
1/2 cup sugar
1/3 cup oil (or margarine/shortening, melted)
1/4 tsp salt
Oil for deep-frying
Combine yeast and warm milk in a large bowl. Let sit for 10 minutes.
Add the oil, sugar and salt. Stir to combine.
Add the cornstarch and half the flour and mix with dough hook on low speed, or by hand. Add the remaining flour 1/2 cup at a time, and continue mixing. Stop when the dough cleans the the side of the bowl and is elastic but not tacky. If dough is too wet, add more flour 1/4 cup at a time.
Transfer dough to a greased bowl, cover with a damp cloth and allow to rise until for 1 hour, or until doubled.
Turn dough out to a floured surface and dust the top light with flour. Roll out to 1/2 inch thickness and stamp out doughnuts either with doughnut cutter or a glass cup (if so, make donut indentations with a small cookie cutter/a knife/your thumb). Or if filling them, divide dough into 20 portions and shape into rounds.
Cover with damp cloth and allow to rise for 30 minutes or until doubled.
Heat oil in a pan until it registers at 360 degrees f.
Drop doughnuts in and fry, 2 – 3 at a time, but no more, and remove them when they rise to the surface. Fill with cream and dip in glaze, and leave to cool on racks or scrunched up paper towels.
Eat.
Madeleine says
Vegan Creme Filling
1 cup vegan margarine/shortening (or 1/2 cup vegan cream cheese + 1/2 cup vegan margarine, depending on preference)
2 tbsp cocoa butter or coconut butter (optional)
1 1/2 cups sugar
1 tbsp vanilla essence (optional)
Beat mixture together until combined and fluffy, either with the whisk attachment on your mixing bowl or by hand with balloon whisk.
Vegan Krispy Kreme Glaze
1/2 cup vegan margarine/shortening (or a liquid fat of your choice)
1/2 cup sugar
2 tbsp water (or more, if necessary)
Combine sugar and fat and heat over medium low heat, stirring gently, until sugar has melted. Add water, one tbsp at a time, until glaze has reached desired consistency – it should not be too watery. If making in advance, gently reheat the glaze before dunking doughnuts in.
Vegan Chocolate Icing
2 oz dark chocolate
1/4 cup sugar
2 tbsp liquid/melted fat
1/4 cup non-dairy milk
Combine all ingredients in a saucepan and heat, stirring constantly, until chocolate has melted. Dip the topside of the cooled (filled and/or glazed if you’re a badass mofo (respect!)) doughnuts into the mixture and let the icing set.
Chocolate-Covered Katie says
Yum, thanks for sharing all these recipes! The chocolate one sounds especially good :).
Madeleine says
No problem. One of my dearest friends is sadly intolerant to milk and eggs, so I modify recipes to bake for her sometimes. It’s been pretty easy so far! 🙂
Madeleine (again) says
Vegan Creme Filling
1 cup vegan margarine/shortening (or 1/2 cup vegan cream cheese + 1/2 cup vegan margarine, depending on preference)
2 tbsp cocoa butter or coconut butter (optional)
1 1/2 cups sugar
1 tbsp vanilla essence (optional)
Beat mixture together until combined and fluffy, either with the whisk attachment on your mixing bowl or by hand with balloon whisk.
Vegan Krispy Kreme Glaze
1/2 cup vegan margarine/shortening (or a liquid fat of your choice)
1/2 cup sugar
2 tbsp water (or more, if necessary)
Combine sugar and fat and heat over medium low heat, stirring gently, until sugar has melted. Add water, one tbsp at a time, until glaze has reached desired consistency – it should not be too watery. If making in advance, gently reheat the glaze before dunking doughnuts in.
Vegan Chocolate Icing
2 oz dark chocolate
1/4 cup sugar
2 tbsp liquid/melted fat
1/4 cup non-dairy milk
Combine all ingredients in a saucepan and heat, stirring constantly, until chocolate has melted. Dip the topside of the cooled (filled and/or glazed if you’re a badass mofo (respect!)) doughnuts into the mixture and let the icing set.
Jana @ Newly Wife Healthy Life says
Yum! My dream donut is definitely dark chocolate with a chocolate icing in the middle and dunked in chocolate ganache! Can you tell I like chocolate?! 😉
Katrina @ Warm Vanilla Sugar says
These are so fun! Love it!
Sarah says
I bake with spelt all the time, but never get the right consistency! thank you so much for this recipe! (maybe i can impress my picky-dessert family with these! 😀 ) LOVE THIS BLOG!
Anna @ The Guiltless Life says
I gotta say, those are KILLER stats for a doughnut! I actually – gasp, shock horror – don’t really like doughnuts but it’s because they just taste so greasy to me. These lighter ones should fix that – and who doesn’t like banana bread???
Chocolate-Covered Katie says
My sister… but she’s crazy ;).
Liz @ Tip Top Shape says
This looks ah-mazing!!! Might be the perfect recipe to give my new doughnut pan a test-run with!
Melissa says
APPLE FRITTER!
Ashley says
I’m not always sure when substitutions will work. Would apple sauce be okay in place of the oil in this recipe?
Chocolate-Covered Katie says
As stated in the recipe, the milk can replace the oil.
Ashley says
Oh d’oh! I saw that when initially read it but apparently forgot it right away. Sorry about that!
Kate says
I only have a muffin tin, and want to make these right now. Would the recipe be the same or would I have to change the cooking temp or time? Thanks! SO EXCITED to make these! YUM!
Chocolate-Covered Katie says
My muffins and mini doughnuts cooked a little faster… maybe check it after 20 minutes? Same temp.
Elizabeth says
A peanut butter and nutella doughnut would be my dream doughnut!
Alaina says
That’s it! I need to get a donut pan. 🙂
My favorite donuts are lemon filled or apple spice (when they’re “in season”).
Ashley @ My Food 'N' Fitness Diaries says
YUM! my dream doughnut would include peanut butter and chocolate. rich and decadent, just the way i like it. 🙂
Char @ www.charskitchen.ca says
yummm!! I looove donuts, and these sound delicious! I played with my donut maker for the first time yesterday and made some healthy donuts (funny enough, with banana, too!). I’ll have to try these next!
Lili says
hmmmm i’d go for jaffa cake doughnuts – LOOOOVVVE the combination of chocolate and orange :)))
Ellen @ Scrumptious Gruel says
Oooh, mint chocolate chip would be genius. Or something with chocolate and cinnamon!
Sally @ sallys baking addiction says
i love anything and everything banana! i think a peanut butter and jelly doughnut would be INCREDIBLE! or a maple glazed doughnut… oh man now i’m craving them!
Missy says
Mine would include cheesecake!
These look good but you posted a day early – tomorrow is National Banana Bread Day!! 😉
Chocolate-Covered Katie says
Oh no! LOL yesterday I was too late for Pancake Day, and today I’m too early!
Hilliary @Happily Ever Healthy says
Look delicious! I am going to have to make these for my boyfriend sometime! Banana bread is his favorite and I just bought him a mini doughnut pan!
Annie @ Naturally Sweet Recipes says
Great recipe! They look amazing. I love banana bread. I REALLY need to get a donut pan now!!
Moni'sMeals says
I am thrilled to try this recipe. Awesome Katie, and I agree… the possibilities are endless! this is a good thing. 🙂
Lauren @ What Lauren Likes says
Peanut butter banana for sure! 🙂 Looks so good! I need a donut pan!
Natalie says
Dream donut…hmm how about a key lime pie donut?
Kara @ Nutritious-n-Delicious says
I’ve never been much of a doughnut fan, but I think I might just have to try these being as I LOVE banana bread. Oh and I will definitely be topping mine with either nutella or peanut butter. 🙂 Is the batter thick enough to maybe use a cookie scooper to make doughnut holes? There’s something about them that makes ’em just that much better than the round kind.
I think my ideal doughnut would be a banana doughnut hole with a peanut butter center and chocolate glaze on the outside…YUM.
Thanks for the recipe!
Kaila @healthyhelperblog! says
These look delicious! I love banana bread flavored things!
Alex@Spoonful of Sugar Free says
You should have waited to post this recipe tomorrow because tomorrow is banana bread day!!! Oh well, there is nothing wrong with banana bread two days in a row!!
caron says
These sound awesome! I will try them immediately.
Sheree says
I just thought of another doughnut that used to tug at my heart, lol. We would get them at the Donut Hole in Ft. Walton Beach, FL.
They were called Apple Crumb and were filled with apple pie filling and topped with huge cinnamon crumbs. I need a vegan version right now (wish I hadn’t started thinking of them!)!
nik says
Thanks for sharing a healthier doughnut recipe…they look so good! I’m not much of a frosting fan so I want to try them maybe with a syrupy banana cinnamon glaze instead, or maybe just a swipe of peanut butter. 🙂
BTW will you be doing the Worldwide Vegan Bake Sale this year?
Cheers!
Chocolate-Covered Katie says
I’m not sure what that is… so I guess I’ll have to look into it!
michelle says
Worldwide bake sales are usually end of april!
Samantha says
Very cool. I had never heard about that before. In Seattle the Chocolate Shoebox will be participating (I just looked at the Worldwide Vegan Bake Sale Web site). They did a fun one for Valentine’s Day too.
Good to know!
Kat says
A Gluten Free Apple Cider Donut!!! I have missed Apple cider donuts sooo much since I became gluten intolerant.
Michele says
Would it be possible to make a stiffer dough to roll out and cut with a doughnut cutter? Or perhaps form them with a spoon on a cookie sheet?
Chocolate-Covered Katie says
Sorry, not sure :-?.
Jade C says
OK, anyone in the UK know where I can get a doughnut pan?? Please?? These look and sound AH-maxing!!
Chocolate-Covered Katie says
You can use a muffin pan if you can’t find a doughnut one 🙂
Jade C says
I know, but I really want a doughnut one 😉 , I will use a muffin pan for now because this recipe looks and sounds too good!! But anyone in the UK who knows where I can find a doughnut pan, please let me know!!
http://mysparx.wordpress.com/
Jade C.
MaCee says
http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=doughnut+pan&x=0&y=0
This is a link to doughnut pans on amazon. They might ship to the UK!
Jade C says
Thank you, this was pretty helpful – though the prices are a bit steep for me at the moment so I’ll either wait until I have enough or keep looking. Thanks, MaCee 🙂 .
Mariana says
yay! no chocolate in this recipe- i’m giving up chocolate for lent and i can already see it’s going to be very difficult!! haha wish me luck 🙂
Averie @ Love Veggies and Yoga says
These donuts look fabulous…I love banana bread. And that frosting, mmmm, that’s what I’m talking about!
Dream donut MUST include plenty of frosting or a thick glaze!
Karina says
I love doughnuts frosted and topped with chopped Heath bars.
Caralyn says
My dream donut is a gooey pumpkin donut with a vanilla glaze.
Shaughan says
Pumpkin spice would be heavenly!
Hazel says
ohmyyum! I gotta make these super soon. I’m always afraid to make doughnuts – mainly because if I ever bought a doughnut pan, I think very bad things would happen in my belly region! haaaa. Thanks for another GREAT recipe <3
Mary Legare Whaley says
Those look so good. I need a doughnut baking pan ASAP! My dream doughnut…I’d LOVE an apple cinnamon doughnut or maybe a carrot cake doughnut, topped with a light glaze and pecans. Or a lemon poppy seed doughnut with a lemon glaze. Yum. I need to eat some dinner (and dessert!). =)
Katie @ Nutrition in a peanut shell says
Omg, this looks delicious Katie!
And that is one of the sharpest photos I’ve ever seen, nice! Are you ever going to do your “prop styling” photography post?
Chocolate-Covered Katie says
Maybe lol… I have so many things I want to post. It’s still on there :).
Karena says
Can you tell me why you often use spelt flour? How about soft winter wheat (or some people call it pastry w/w flour)? Just wondered. ~ Thanks.
Chocolate-Covered Katie says
Sometimes I use ww pastry, too. I like to change it up! I like the light texture of spelt flour.
BroccoliHut says
My dream doughnut MUST include coconut 🙂
Samantha says
People have already said probably what would be some of top dreams:
Chocolate peanut butter
Apple Cinnamon
Pumpkin
Maybe something ginger-y
I laughed that you are ahead of banana day? Thursday is also International Dog Biscuit day…that was a new one on me too.
Check this link out for food holidays! It is actually a little overwhelming (possibly silly):
http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html
You could literally have a recipe celebration every day.
Chocolate-Covered Katie says
I was late for pancake day and early for banana day… I can’t win LOL!
Emilia says
These look lovely and perfect for busy mornings. My dream donut would be covered in chocolate 😉
Becca R. says
Mmmm yes this sounds amazing!!! I love to try new ingredients, but my favorite recipes are the ones like this, when I have all of the ingredients already!
Gladys Rosales says
The bread looks so soft and moist, just what I love. Honestly, I haven’t had a banana bread as a doughnut, I will surely want to have one.
Cassandra says
Lemon custard donuts are my absolute favorite! We have the best place here that makes amazing chocolate cake donut holes, too 🙂
Jenna says
I made these last night, and they are WONDERFUL!!! I used your 3 ingredient chocolate bar recipe as a frosting! I’d be lost without your creations. Thanks Katie!!
Chocolate-Covered Katie says
Oh now I wish I’d used your idea. Chocolate-frosted banana doughnuts sound really, really good :).
Michele says
Has anyone tried pumpkin instead of banana? I confess – I don’t like banana 🙁
***hangs head***
Shannon says
Super yummy! I ran out of spelt so I did half spelt half whole wheat flour. Thanks!!!
Rebecca @ Naturally Healthy and Gorgeous says
Looks wonderful and what great nutrition!
MaCee says
Well hello! I recently discovered your blog through Pinterest, seeing as you’re all over the place on there. 🙂 I am not a vegan but recently started trying to eat more healthy and I was sooo excited to find your blog. I signed up for the email list and when I got this recipe yesterday, I decided I had to try these. I made just regular sized muffins instead of doughnuts (dont have the pan) and they were absolutely to die for. I made the fat free version (until my husband told me to add chocolate chips…) and added chopped walnuts. This is my new favorite healthy breakfast. 🙂 So awesome, thank you!
Chocolate-Covered Katie says
Haha I like your husband’s thinking :).
Mariel says
donut with chocolate glaze and custard inside!!!!! you should do that! 🙂 SO DELISH!
Anonymous says
YUM! That sounds awesome!
Steph @ StephSnacks says
My dream donut would include the Biscoff spread! I can’t believe the nutrition stats on these… very awesome!
Anonymous says
Did you add all the sweetener to your version? Do you think half the sweetener replaced with applesauce would work?
Thanks 🙂
Chocolate-Covered Katie says
It might be a little gummy? But you never know unless you try :).
Anonymous says
Hmm, never thought of that. I wonder if I could just cut back on the sweetener and forget about trying to make it up somewhere else….
Tamu says
I almost took my kids to Dunkin Donuts after school, but I remembered your doughnut recipe. I just made your cake-batter doughnuts with a maple glaze– the kids loved them! SO much better than stale donuts with questionable ingredients. Thanks a lot!
Chocolate-Covered Katie says
Aww yay!! 🙂 🙂
Anonymous says
Now… I know my request may sound a bit weird but…
…do you by any chance have a comprehensive list of the recipes in which tofu is used?
It would be quite useful and I wasn’t able to find it! (if it exist, of course! 😀 )
Let me know thanks! xxx
Anon
Chocolate-Covered Katie says
I do, actually! https://chocolatecoveredkatie.com/tag/tofu/
Anonymous says
You are the best. Tnx a ton!
Molly says
Is this is your polka-dot banana bread, baked in a doughnut pan?
Chocolate-Covered Katie says
Not exactly. It’s pretty similar, but I had to change the cooking time for the doughnuts, and I also felt like they weren’t as good when fat-free, so I added in the recommended oil.
Sadie says
My favorite type of donut is a chocolate glazed donut with rainbow sprinkles!
Tierney @ Get Your Veg On says
Yum I love donuts! Have you ever had Mighty-O vegan donuts from Seattle? They are amazing! I think my favorite are the ones with chocolate icing and a creamy filling.
Chocolate-Covered Katie says
I haven’t :(. I’ve never been to Seattle… I’d love to go someday!
Erin says
I thought long and hard about what kind of banana bread recipe to make for banana bread day (it’s one of my favorite foods!) and finally decided on yours because I recently bought a doughnut pan. And they were AMAZING! And oh my God, with coconut butter melted on top?! HEAVEN 😀
Chocolate-Covered Katie says
Aww yay! And coconut butter… I think I’d eat my shoe if it were covered in coconut butter. And it would be yummy. 🙂
Guest says
I was just wondering about the agave; does it lend anything other than taste (like texture etc)? Since this recipe contains banana, that’s plenty sweet for me. Could I exclude the liquid sweetener and proceed with the recipe? Or should I change any times or something, do you know? Thanks!
Chocolate-Covered Katie says
Sorry, I don’t really know since I’ve never left out the agave.
beatrice says
please read this and let me win a giveaway!!! haha!!!:D
http://www.everydayhealth.com/healthy-recipes-pictures/healthy-dessert-for-breakfast-recipes.aspx?xid=nl_EverydayHealthDietandNutrition_20120223#/slide-8
Giselle says
Yum! These remind me of your Polka Dot Banana bread.
Now I need to go buy a donut pan ASAP
Lindsay says
My dream doughnut would be a peanut butter doughnut with jelly filling! Or maybe a banana doughnut with peanut butter cream filling. Yum yum, thanks for the recipe katie!
jj says
i’m new to your blog and am wondering how much stevia is in a packet? i buy it by the container, not packet. Thanks!
Chocolate-Covered Katie says
Do you buy pure stevia? It depends. There is 1/2 tsp in a packet, but it’s not pure stevia.
Zan says
This sounds wonderful will have to try it soon. My dream doughnut would have blueberries! I use to love the double blue berry donuts you know the ones with blueberries(or fake ones at least) in the dough and blue berry frosting…One of those things I miss giving up as my diet has slowly changed over the years. Hmmm would love to see what you could do for that. 🙂
Kate says
Woooow, those look amazing! I`m a huge banana fan so I`ve gotta try these out! Will blog about it once I do. My dream doughnut would include… fresh berries!
Haile says
Discovered CCK yesterday (your oatmeal raisin cookies were linked here: http://moneysavingmom.com/2012/02/this-weeks-gluten-free-menu-and-anyone-have-great-gluten-free-lunch-ideas.html) & have been glued to my computer/smartphone ever since, clicking through links. Love your blog & your attitude. I have Celiac Disease, and can’t WAIT to try some of your gf recipes this weekend.
Thank you!
Chocolate-Covered Katie says
Aww thanks, Haile! I hope you like the recipes!
~Mrs. R says
I made these the other day and they were a HUGE hit with my family!! Thanks Katie! We already ate the entire batch and I have a request to make MORE! 🙂
Blessings,
~Mrs. R
Chocolate-Covered Katie says
Aw that really makes me so happy! Thank you for trying them!!
Shelley says
mouth is watering. need to make asap. also, need a doughnut pan, b/c that seems more fun than muffins 🙂
Kathleen @ KatsHealthCorner says
Doughnuts for breakfast — that are actually good for you! You are the queen of delicious and nutritious breakfasts, Katie! 😀
Holli says
I love these! I made them as muffins yesterday, and they are wonderful by themselves or with Nutella on top.
Thanks for sharing the recipe!
linnie says
Doughnut pans at Target-$9.99 for a 6 doughnut pan.
Melea says
So, I’m totally new to baking sugar free/gluten free. I do have some gluten free flour. Can I use this to substitute regular white flour easily? Thank you! I’m so excited to find your site and can’t wait to try these donuts!
Chocolate-Covered Katie says
Sorry, I don’t know much about gf baking either.
Lauren says
I have yet to try these, but they look sooooo good! I am wondering if bananas can be substituted with other fruits? Will that completely ruin the recipe and tasty outcome of the doughnuts? Or is it okay to mix it up and try different fruits?
Chocolate-Covered Katie says
Sorry, I don’t know…
Liza says
Hi Katie!
I’m from Holland and I love you’re blog!
If you don’t have a muffin or doughnut pan, can you bake the doughnuts in a other way?
Chocolate-Covered Katie says
Try my polka dot banana bread recipe 🙂
Mandy Cheshire says
Another winner! Fabulous!
Becky says
Hi Katie, I just wanted to let you know that I made these and they were awesome! Just to let you know, I used a gluten free blend of sweet brown rice and sorghum (blended in blendtec to make flour), almond (ground in coffee grinder to make meal), and coconut flour at a ratio of 1:1:1:.3 respectively. I used cashew butter for half of the oil (I would have used more of the butter but that’s all I had left) and I decreased the sweetener by half and used a combination of molasses and honey. I also frosted with chocolate gnache made from semi-sweet choc chips, butter, and milk. My kids loved them and I couldn’t stop eating them! Thanks for the recipe and your fabulous blog!
Chocolate-Covered Katie says
Thanks for reporting back with the gf option, Becky! You rock :).
Melanie says
I just moved near a doughnut shop that makes buttermilk (cake) doughnuts. They are amazing! They’re sweet and buttery. Also, they’re crispy on the outside and fluffy on the inside. So good.
Agatha says
Spelt flour is not gluten free!
Or there is something I’ve missed?
Chocolate-Covered Katie says
Read the parenthesis 🙂
Agatha says
Ohh well, fair enough, but some people might not be aware that spelt is not gluten free. Don’t get me wrong I love your web-site:) I just have been dealing with food intolerances all my life, and seeing this recipe made me think.
Chocolate-Covered Katie says
Oh nope, no worries. I definitely know it’s not gf! 🙂
Genevieve V says
You can also substitute the same amount of applesauce for the oil
1/4 cup oil= 1/4 cup applesauce
You won’t miss any taste, just the greasy!
Bethany Davis says
As I was making these this morning for breakfast I looked up and noticed my sweet potatoes sitting in my veggie holder…I be that you could substitute the banana with mashed sweet potato. That would give it a totally different/yummy taste 😀
Shelley says
oooohhhh good idea, that sounds tasty. Or pumpkin. mmmm
LaNita says
WOW! I am just in love with your ideas and your courage in the kitchen! I have had 2 babies in the last 2 years and still have 20lbs of baby weight to lose but just can’t give up my desert! I tried these with the banana glaze and I loved them! I ate 4 right off the bat! I know…but I just didn’t get enough with the first 3. I will be trying the deep dish cookie recipe next. My husband is a chef, savory, not really pastry so I am trying so hard to hide from him the beans in the recipe :O hopefully he doesn’t figure it out and refuse to eat them. Chefs are quite particular
Thank you for sharing your brain. We really appreciate it out here 🙂
Chocolate-Covered Katie says
Aww thank you 🙂
And good luck with “tricking” your husband lol!
Jessica says
Can I make these with Oat Flour? I’ve been suffering with Hives for Four months and have been tryin gto eliminate Wheat just to see if it helps. It’s so tough making the change. Thanks for all your great recipes! I love that you use all natural Ingredients.
Chocolate-Covered Katie says
I think you can… In my experience, using all oat flour in baked goods sometimes yields a gummy result, but you certainly can try!
Jessica says
Thanks I’m not a great cook so sometimes I am afraid to try things! I’m not a fussy eater either so I bet I will like it even with the gummy texture. Anything will be better then these awful premade gluten free foods I’ve been purchasing!
Ellen says
I just made these using gluten-free bisquick (I skipped the baking soda but still used the baking powder). They turned out GREAT! They taste better than normal doughnuts!
Laura Kennedy says
Katie, is there a version of these that are pumpkin? I can get my 12 yr old to eat that but she doesn’t like banana bread…
Chocolate-Covered Katie says
I don’t have a pumpkin version, but that sounds really good! Maybe you could sub the banana with canned pumpkin and just add some extra sweetener? Or, I also have my Cake Batter doughnuts which are banana-free!
Shannon says
Oh my goodness… I just made these as muffins for my husband and me for breakfast and they are FANTASTIC!!! Wow. They didn’t even need any butter or anything! I just found your blog on Pinterest last night and I’m already obsessed. Thank you so much for sharing of these amazing recipes 🙂
Chocolate-Covered Katie says
Aw thank YOU for trying them!!
Amanda @ Waffles and Sauce says
I made these as a muffin since I didn’t have a Donut pan. They were so yummy. However, I didn’t have any lemon juice so I subbed in an egg since I am not vegan. They rose so high and had a great texture. Did the lemon juice add anything else to the recipe? I shared them with my Nutrition class and was told by everyone how amazing they were. The kiddos loved them too!
Chocolate-Covered Katie says
Yes, lemon juice helps with rising. It reacts with the baking soda. 🙂
Chris says
Late to the party, as usual…..but what about an Almond Joy donut?!? Almonds, coconut, AND chocolate!
I just bought mini donut pans and I will christen them with THIS recipe!
Cierra says
What if you don’t have a doughnut pan? Do you think it would still be doughnut-y if you used a muffin tin? I loveeee doughnuts but I’m on a summer diet and these seem healthy enough for a little indulgent snack/dessert! I love your blog ^__^
Also, I love a simple glazed doughnut, right out of the oven so that it’s still hot and gooey, with a big cup of soy milk or hot coffee!
Chocolate-Covered Katie says
Or try this: https://chocolatecoveredkatie.com/2011/10/10/fat-free-banana-bread/
Cheryl Anne says
Katie, I made your Banana Bread Breakfast Doughnuts Sunday morning and they were awesome! I linked to your article and recipe here: http://wp.me/p2ptIk-3o
You have made me a banana bread believer and I look forward to making your Polka Dot Banana Bread. Cheers!
Marie says
Oh my godness, I think I’m absolutely and completely in LOVE! I’ve been looking for a good banana bread / muffin / doughnut recipe (vegan of course) for so long, but somehow I was never quite satisfied with the results of my various attempts. And then I found your ingenious blog. A week ago I made the littel piece of heaven that is your better-than-nutella spread and instantly knew that I stumbled onto something amazing. And today I made these (muffins for lack of a doughnut pan). Moist, fluffy, sweet, banana-ey, just absolute perfection (I topped them with half a mashed banana blended with some of the better-than-nutella). Thankyousomuchthankyousomuch 🙂 will definitely be trying some of your other recipes soon – you’re awesome!
Katrine says
My dream doughnut would include……….. applesauce!!!!!<3
Anonymous says
I used molasses. I love molasses, and it seemed more banana friendly and pocket friendly than agave or maple syrup. Didn’t used all of it though, upped the stevia a little. Thought I was going to have to add more of something wet but it turned out fine.
Vicki says
HI, we don’t have baking soda in Australia. Can you use bicard?
Sarah says
Hi Vicki,
I am also in Aus and bicarbonate of soda is baking soda so all good to use in this recipe!
Sarah.
Vicki says
Thanks Sarah. I have used bicarb before but thought I’d check!
Vicki says
Just to confirm, is ‘2 c’ two cups of mashed banana?
Chocolate-Covered Katie says
yes 🙂
Jenny says
Hi! I have just discovered your site! Oh my goodness why didn’t I know about you ealier 🙂
I have a question…the ingredients lists “2 c mashed banana” does this mean 2 cups? Also does “T” mean tablespoon? Thank you.
Chocolate-Covered Katie says
Yes, sorry for the confusion! In more-recent recipes, I’ve now changed to writing out cups and tbsp :).
Anonymous says
gothese in the oven right now and they look great so far! cant wait to eat em
Anonymous says
well it just came out of the oven and didnt turn out well, very spongy and little flavor. it qas probaly something i did wrong since yours turned out so nice!
Kristie says
Did you change her recipe at all? This is one of my family’s favorite recipes, but you have to follow it exactly. I once tried to get creative and use coconut flour. Um not good. That’s why Katie has the blog and not me!
dj says
These banana donuts look like they’d be great on those mornings where you are running out the door in a hurry…
I just wrecked my non-stick pans — but I’ve been thinking about getting rid of them anyway. 🙂 There’s a lot of controversy whether they are safe or not. Things seem to bake better in the stainless steel pans anyway. Agave and maple syrup are expensive, but it doesn’t look like the recipes use much, so it should last. I’ve never thrown a banana away. If they get too ripe, I put them in the freezer for baking.
Sophie says
I just got a donut pan, and I’m pretty sure this will be the first recipe I’m going to try out! They look so yummy, and are perfect because I’ve got a couple banana frozen, waiting for a use.
However, I do have one question: If I omitted the oil, do you think the donuts would stick to the pan? I know sometimes fat-free baked goods tend to do that, but I’ve never made donuts before so I wasn’t sure what would likely happen. Thanks for your help!
Chocolate-Covered Katie says
Maybe just be sure to grease the doughnut pan well, with oil or oil spray 🙂
Lauren says
I love this recipe, and did put chocolate chips on top. I would like to make a pumpkin version, any thoughts on how much pumpkin to use in lieu of bananas? Thanks!! I think it would need some cinnamon, nutmeg, and all spice too…and of course chocolate chips!!
Naquita says
I was looking for a recipe to make with bananas as I knew I had a fair few frozen and of course I thought of your blog. Made these today as muffins and they are amazing. I defrosted the bananas in the microwave and then mashed them and was worried that they were more liquidy then freshly mashed bananas but they were delicious. They are really light and fluffy and I was amazed that they even rose up in the muffin tins. I added mixed chopped nuts because I happened to have a packet on the counter in front of me. I also substituted vinegar for the lemon juice (I realised after starting to make them that I had no lemons but I reasoned that the acid in vinegar would work just as well – guessing it’s something to do with the baking soda?) and it worked fine, no vinegar taste or anything. Will definitely be making them again.
Natalia says
Alright, CCK. My batch is in the oven. Found a batch of bananas that I bought last week that were overly ripe…they fall victim to the oven! Thanks for this recipe cause I have all the stuff in my pantry/fridge 😀 My kids are thrilled to eat them for breakfast! (and so are my husband and I 😀 )
My dream donuts would be chocolate with chocolate frosting…and a cup of coffee!
Stephanie Wangen says
Can these be cut and made into donuts or do you need a pan? Can’t wait to make them and think I will put a chocolate glaze of some sort on top. Yum!!!!
Michelle says
I used frozen banana’s is that going to make a difference?
Laura says
Subbed applesauce because we didn’t have enough bananas. Made wonderful apple-cinnamon donuts too! 🙂
Rachel says
I made these this morning and they are delicious! I didn’t have any lemon juice so I left it out. I used cake flour, and while I took the vanilla OUT of the cupboard, I forgot to add it in the batter! I also halved the recipe and it worked perfectly. And I know this is not healthy, but I had some leftover cream cheese frosting in the fridge, so I spread on just a touch to add sweetness. I had enough batter for six doughnuts and a mega-muffin in a custard cup. All in all, a happy morning at my place so far!
Fay says
Hi, I was wondering if anyone knew how to substitute egg into this recipe? I don’t have enough maple syrup.
Shandra Grace says
My dream donut would be… rich dark chocolate, with soft chocolate chips, and a vegan whipped cream filling. Mmm… drizzled with chocolate sauce.
Mallory says
I know this comment is waaayyy late, but I just made these doughnuts (again for the millionth time). I am gluten intolerant, and am a huge fan of buckwheat flour. Thus, I replaced the spelt with buckwheat, and also used coconut oil for the oil, and coconut nectar instead of maple syrup, and they turned out completely deliciously! I used a doughnut pan, but only had to cook them for 12 minutes (they for some reason will overcook really fast), and I also halved the recipe, making 6 doughnuts and used the extra to make a microwave muffin which also turned out amazing – possibly better!
Cindy says
Can I use almond flour as a substitute in these recipes? Also, what about using Truvia as a substitute for the sweeteners?
One more question, have you tried to make the doughnuts in a doughnut maker vs baking in a muffin pan?
Thanks…love your site and your recipes!!!!!!!!!!
Mia says
sounds amazing, but you should make an alternative to banana, some people are allergic 🙂
Jessica says
I tried these and they were great! But yours look so big and nice in the pictures and mine are so small 🙁 did I do something wrong?
Lilly says
“These sweet doughnuts resemble a thick slice of gooey banana bread, hot from the oven…”
Okay, that line made me seriously screamgiggle. You make the yummiest recipes ever.
Brittany says
Can you use Almond Milk? So excited to try these!
CutePi says
I just made these, but made them into muffins, as I don’t have a doughnut pan (BTW, thank you for properly spelling doughnut. It’s a HUGE peeve of mine to see “donut” everywhere 🙂 ). I didn’t have spelt flour (I hope to experiment with quinoa flour on my next baking adventure) so I used half white, half whole wheat. Even with no oil and wheat flour these still came out very moist and delicious. A bit salty for some reason, though. Perhaps I misread the ingredients in my eagerness to get these babies in the oven and into my belly! I tried one with regular Jif PB and one with a knockoff Nutella spread. WOW! Great plain, but even better with some kind of topping. I’ll be trying organic almond butter as a topping next, as the PB sort of added to the odd saltiness. I also added a touch of brown sugar on the top before baking, so they have a nice crunchy topping! This is the fourth or fifth recipe I’ve made from your blog, Katie, and so far they have all been capital (though the black bean brownies weren’t touched by anyone but me…I guess I’m weird that way!)
Caitlin says
I made this for breakfast this morning. (I had to use what was on hand like regular flour as well as using sugar free maple syrup) It was delicious!!! I used a muffin pan since, sadly, no doughnut pan here. 😀 After I calculated my recipe each muffin was only 31 calories and so I was happy to eat more than one! (More like five!) Thank you so much and great site!
Karly H. says
I absolutely loved these! It was the third time I tried one of your recipes and I don’t have any complaints yet. I halved the recipe and used maple syrup as the only sweetener, with 1/6 cup of vanilla almondmilk and 1 mashed banana. Half of the recipe was perfect for 12 mini donuts (plus some stuck to the bowl to enjoy uncooked :P)
Amy says
Ok, so I’ve made this like 3 times in the last 2 weeks. One for a trial run and the next few for a bbq because they were such a hit. I’m a fitness freak/bodybuilding competitor and am always looking for clean/tasty recipes that satisfy cravings of “food I used to eat”. Anyway, I had a thought as I was munching on one this morning… the dough is so amazing I wonder if I can turn it into a cinnamon roll recipe. I should mention that I use just a Tbsp of coconut oil and 1/4 c of almond milk (vanilla unsweetened). Plus I use coconut flour and stevia instead of honey or agave to further cut carbs. I let my cinnamon roll idea fester all day as you know this dough is super runny and I wasn’t sure how I could accomplish drying it out without losing the moist texture. I decided to use a baking sheet lined with foil and sprayed w canola oil and pour the batter to make a humongous rectangle. I let it cook just 5 min, pulled it from the oven and decided it was just not going to be a “rollable dough”. So I then sprinkled it with more cinnamonand added the splenda brown sugar baking blend lightly and returned to oven for another 5. OMG it came out amazing!!!! Light and moist and sweet. And it took all my willpower not to demolish the giant baking sheet. Great recipe. Thanks so much! I’ll let you know if I do create a cinnamon roll dough successfully from it. 🙂
Alissa says
How about those chocolate brownie doughnuts. The kids in my classroom love doughnuts and they prefer chocolate. I make them a treat when they earn a reward because there are so many allergies and chocolate brownie would be perfect.
Chocolate Covered Katie says
Going in my cookbook 🙂
Julie says
I make these a lot … A LOT!! My kids love them. To save time, I make them as mini muffins. I find that baking them on 350 for around 10-12 minutes does the trick. I just learned this neat little fact though – you can actually microwave a standard sized ramekin with about 2tbsp of the batter in it for 40 seconds and you get a nice moist muffin in a big hurry. We’re leaving for school in 10 minutes and the oven baked muffins are still too hot to eat so I used some of the left over batter to make quick ones. Woo hoo!!
Chamsa says
I just made these and they really are fabulous. I used all whole wheat flour because that’s all I had. I didn’t add any of the optional add-ins because I wanted to taste the true recipe first. I also made them in a mini muffin tin. I’m going to make these for my son’s birthday (with the frosting of course!) and bring them in to school. I think next time I will reduce the oil because I do get an oily after taste. You must make these!
Liz says
Love your site and the GF recipes. Our 7 yr old grandson is on GF so I make a lot of breakfasts and goodies for Jake.
Thanks !
Rachel Richardson says
These are awesome! I subbed 1 1/4c white rice flour and 3/4 c of teff flour to make them gluten free. I also added a couple Tbsp of chia seed. My kids and husband loved them! They have no idea they are healthy;)
Kim says
Had some ripe bananas, so I came to your site looking for a way to use them and came across this recipe. I halved the recipe and used Manini’s multi-uso GF flour. I used maple syrup, but didn’t add any additional sweetener. Used coconut oil and coconut milk and added a bit of extra vanilla. The half recipe perfectly made 6 donuts. When I saw the recommended 30-35 minute bake time, I felt sure that was too much. Sure enough, I set my timer for 20 minutes, and that was just right. The donuts were golden brown and perfectly done. They are light, moist, and plenty sweet without the additional sweetener.
Sarah says
I wish this recipe was called “banana bread doughnuts/muffins”! i’ve made your polka dot banana bread before, but never realized this was basically the same recipe, just cooked in doughnut pans… i searched the other polka dot & fat-free banana brea recipes for hours looking to see if anyone had made them into muffins….finally found a comment that recommended these! just a suggestion. can’t wait to make them for a cookout tomorrow.
Audrey says
This recipe looks delicious! Cannot wait to make it once I buy and let overripen a bunch of bananas. And as for the fill in the blank: “My dream doughnut would include boysenberry puree in the center and whole wheat or spelt flour (soo much more flavor)!”
Amber says
So would GF all purpose flour work?????
Kristy says
can the spelt be substituted with almond flour?
Jeannie says
made your carrot cake muffins and used sprouted whole wheat flour, otherwise followed recipe to the letter…fantastic! and I topped with Daiya cream cheese with shreds of coconut on top without even bothering with a proper frosting…They are easy to make and addictive…
Mary C says
To make any recipe less fattening you can use sugar free applesauce in place of oils and butters use same amount indicated in recipe i.e 1/2 cup oil = 1/2 cup applesauce
The density is thicker but still oh so good
laura says
Can I sub spelt flour? I have coconut flour, almond flour and buckwheat flour… can I use one of those instead?
Donna says
Hi Katie, can you substitute oat flour?
Jenni says
I was a half cup shy of the 2 cups of mashed banana, so I subbed the rest with applesauce. It worked wonderfully! Yum 🙂
shannon says
hii is it possible to adjust the amount of sweetener like using 1/3 cup or less of honey /agave/maple? will it affect the end result ?
Mandy says
Has anyone tried this recipe with Bob’s GF? I think I used it for another one of CCK’s donut recipes but I don’t quite remember
Jason Sanford says
I’ve also made one of her donut recipes with Bob’s GF flour, just not this particular one. But in general I have had good luck subbing Bob’s gf mix for regular flour in recipes without adding xanthan gum. Sometimes they just need a little more liquid.
Mona says
Hi. Is your print option disabled? I like to print a recipe and have it in front of me while baking. Is this something you can enable?
Jason Sanford says
Hi! Her recipes do have a print option, but it looks like this one is so old (published in 2012) that it wasn’t available yet. I think she started offering print options for all the recipes posted after 2015 🙂
For the older ones, just copy and paste into a word document should work!
Mona says
Ok great!! Thank you!
Samanda says
I made a half-rexipe recipe of these today (with some mini chcolate chips stirred-in) and they are extremely delicious. That amount of batter made 20 modest-sized donuts and they have been frosted with melted chocolate (with a dab of coconut oil added). I will definiately make these again!
Giannia says
If I use milk, do I omit the oil/water?
Chassie says
I made these using the gram measurements and they came out great. Instead of all purpose flour I used 60 grams soft white wheat and 60 grams hard white wheat. I had to use a little extra water to thin out the batter. I was able to make 14 mini donuts with the Aldi mini donuts maker.