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Vegan Banana Donuts Recipe Baked
5 from 15 votes

Vegan Banana Donuts Recipe Baked

These vegan banana donuts combine ripe bananas, natural sweeteners, and a blend of flours for a tender baked treat. The recipe uses a yeast and baking powder combination for a light texture and offers options for gluten-free or oil-free variations. The donuts can be topped with various glazes or coatings, making them a versatile plant-based option for breakfast or snacks.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 201 kcal
Course: Breakfast
Cuisine: American, Vegan

Ingredients

Wet:
  • 1/4 cup maple syrup add 1 to 2 tbsp coconut sugar or other sugar depends on the sweetness of the bananas
  • 1/2 cup non-dairy milk
  • 1 tsp lemon juice
  • 1 1/2 banana small ripe or about 2/3 cup mashed
  • 3 tbsp coconut oil melted or other oil or use smooth nut butter
  • 1 tsp vanilla extract
  • 1/4 cup coconut shredded
Dry
  • 1 1/2 cup flour I use 3/4 cup spelt/whole wheat + 3/4 cup unbleached all purpose flour or all unbleached all purpose
  • 1.5 tsp baking powder
  • 1 tsp active yeast optional
  • 1 tsp Ground Spices or spice blend of choice such as cinnamon
  • ¼ tsp salt

Instructions

    Cup of Yum
  1. Blend all the wet ingredients until smooth and pour into a bowl. Or mash the banana really well, then whisk the rest of the ingredients in.
  2. Add the 1 1/4 cup flour and the rest of the dry ingredients, and mix well to combine. Add more flour a tbsp at a time to make a somewhat stiff batter. You can add some nuts, seeds, chopped dates or mini chocolate chips at this point and mix in.
  3. Let the mixture sit for 5 mins. Grease the donut pan and pour the mixture into the pan (use a spoon or pour into a ziploc/pastry bag and pipe into the pan). Let sit for another 15 mins to rise.
  4. Bake at 350 degrees F  (175 C)for 18 to 20 mins. Cool for 5 mins then remove from the pan. Cool completely(cover by a light towel to cool). Glaze with chocolate glaze, or regular sugar icing, or cashew cream frosting and some toasted coconut. or toss in cinnamon sugar mixture.Store on the counter for the day, refrigerated for upto 4 days.

Notes

  • Use a mixture of flours as suggested for texture; spelt or whole wheat can be swapped to taste.
  • For gluten-free donuts, use the specified blend of rice flour, potato starch, tapioca starch, and almond flour.
  • Omitting yeast creates a quicker batter; no rising time needed and can be baked as muffins.
  • Oil can be replaced with applesauce and nut butter to make the recipe oil-free.
  • Store the finished donuts refrigerated for up to 4 days; they are best consumed within a day if kept at room temperature.

Nutrition Information

Calories 201kcal (10%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 5g (25%) Sodium 84mg (4%) Potassium 242mg (5%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 15IU (0%) Vitamin C 2.1mg (2%) Calcium 74mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 201

% Daily Value*

Calories 201kcal 10%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 5g 25%
Sodium 84mg 4%
Potassium 242mg 5%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 15IU 0%
Vitamin C 2.1mg 2%
Calcium 74mg 7%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.