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Banana Bread Donuts

5 from 42 votes

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!

Glazed Banana Donut Recipe

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

Frosted Banana Bread Donuts

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 Frosting Recipe

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

Baked Banana Donut Ingredients

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.

Vegan Banana Bread Donuts

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 With Browned Butter Frosting

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.

Baked Banana Bread Donuts - Cinnamon Cream Cheese Frosting

The recipe was adapted from my Healthy Banana Bread and Banana Muffins.

Pin it now to save for laterPin Recipe

Banana Bread Donuts

These soft and fluffy baked banana bread donuts taste like your favorite banana bread recipe!
Cook Time 8 minutes
Total Time 8 minutes
Yield 6 donuts
5 from 42 votes


  • 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


  • 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


Also be sure to try this Protein Banana Bread.

Have you made this recipe?

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Published on March 3, 2024

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  1. 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….

    • 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 🙂

  2. 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 🙂

  3. 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

  4. 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?

  5. 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! 🙂

  6. 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 😉

  7. 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.


  8. Anonymous says

    OMG. YUM. This looks like it’s going to happen Saturday morning. My bananas should be good and totally brown by then…. : )

  9. 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…

  10. 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. 🙂

  11. 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.

      • 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.

      • 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.

  12. 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!

  13. 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???

  14. 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!

  15. Missy says

    Mine would include cheesecake!
    These look good but you posted a day early – tomorrow is National Banana Bread Day!! 😉

  16. Moni'sMeals says

    I am thrilled to try this recipe. Awesome Katie, and I agree… the possibilities are endless! this is a good thing. 🙂

  17. 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!

  18. 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!!

  19. 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!)!

  20. 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?

  21. 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?

  22. 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 🙂

  23. 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!

  24. 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

  25. 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!). =)

  26. 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?

  27. 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.

  28. Samantha says

    People have already said probably what would be some of top dreams:

    Chocolate peanut butter
    Apple Cinnamon
    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):

    You could literally have a recipe celebration every day.

  29. 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!

  30. 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.

  31. Cassandra says

    Lemon custard donuts are my absolute favorite! We have the best place here that makes amazing chocolate cake donut holes, too 🙂

  32. 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!!

  33. 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!

  34. Steph @ StephSnacks says

    My dream donut would include the Biscoff spread! I can’t believe the nutrition stats on these… very awesome!

  35. Anonymous says

    Did you add all the sweetener to your version? Do you think half the sweetener replaced with applesauce would work?

    Thanks 🙂

  36. 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!

  37. 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

  38. 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.

  39. 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 😀

  40. 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!

  41. 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!

  42. 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. 🙂

  43. 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!

  44. ~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! 🙂
    ~Mrs. R

  45. Shelley says

    mouth is watering. need to make asap. also, need a doughnut pan, b/c that seems more fun than muffins 🙂

  46. 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!

  47. 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!

  48. 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?

  49. 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?

  50. 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!

  51. 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.

  52. 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.

  53. 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!

  54. 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 😀

  55. 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 🙂

  56. 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.

      • 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!

  57. 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!

    • 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!

  58. 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 🙂

  59. 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!

  60. 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!

  61. 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!

  62. 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:
    You have made me a banana bread believer and I look forward to making your Polka Dot Banana Bread. Cheers!

  63. 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!

  64. 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.

  65. 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.

  66. 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!

  67. 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.

  68. 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!

  69. 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!!

  70. 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.

  71. 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!

  72. 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!!!!

  73. 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!

  74. 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.

  75. 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!

  76. 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!!!!!!!!!!

  77. 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?

  78. 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.

  79. 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!)

  80. 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!

  81. 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)

  82. 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. 🙂

  83. 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.

  84. 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!!

  85. 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!

  86. 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 !

  87. 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;)

  88. 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.

  89. 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.

  90. 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)!”

  91. 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…

  92. 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

  93. 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 🙂

  94. 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 ?

  95. 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.

  96. 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!

  97. 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!

5 from 42 votes (42 ratings without comment)

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