Vegan Banana Donuts. Banana Bread Doughnuts. 1 Bowl Easy Soft Baked Banana Donut Recipe for breakfast or snacking. Vegan Soyfree Recipe. GF option Jump to Recipe
Got Ripe Bananas? Make these Delicious donuts. The batter is a few ingredients, 1 Bowl and comes together very quickly Let the yeasted batter sit for a few minutes to rise, then bake and glaze! Frost or ice with chocolate or simple vanilla icing and some toasted coconut.
You can make these without yeast and gluten-free. See recipe notes for options. The donuts by themselves are not too sweet and rely on ripe banana for most of the sweetness. These make a great breakfast (use less sugary frosting such as salted caramel, caramelized banana, cashew cream frosting) and also great dessert. Lets make these doughnuts that are Banana bread in donut form!
More Donuts and Muffins from the blog
- Pumpkin Donuts
- Spiced Sweet Potato Doughnuts with Cinnamon sugar SF
- Gluten-free Lemon Donuts
- Pumpkin Cream Cheese Muffins
- Classic Donuts.
- Turmeric Carrot Muffins
Vegan Banana Donuts Recipe Baked
Ingredients
Wet:
- 1/4 cup (0.02 ml) maple syrup add 1 to 2 tbsp coconut sugar or other sugar depends on the sweetness of the bananas
- 1/2 cup (122 ml) non dairy milk
- 1 tsp lemon juice
- 1 1/2 (1.5 ) small ripe bananas 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 (20 g) shredded coconut
Dry
- 1 1/2 cup (187.5 g) 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 (0.25 tsp) salt
Instructions
- 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.
- 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.
- 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.
- 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
Nutrition
Trish says
August 20, 2018 at 5:05 pmWhat’s the difference if you use or don’t use yeast? Just the height of the donuts? Quite excited to try them! Looks delish.
Richa says
August 20, 2018 at 10:51 pmyes they are more airy and donut like, rather than cakey. Yeast is adding leavening before the baking begins.
Nancy says
August 21, 2018 at 3:22 pmFor gluten free, what can I use in place of almond flour (allergic)?
Richa says
August 21, 2018 at 4:42 pmas a direct sub, no other flours work as well as almond.
Try these gf lemon donuts that use chickpea flour and replace some liquid with banana https://www.veganricha.com/2017/07/vegan-gluten-free-lemon-donuts-grain-free.html
Kirsti says
August 22, 2018 at 5:47 amThese look wonderful – the crumb looks perfect! I can’t wait to try them – pinned for the weekend! 🙂
Richa says
August 22, 2018 at 9:22 amawesome!
Ashley Hoober says
August 25, 2018 at 5:34 pmmade these for my kids. They were a HUGE hit
Richa says
August 25, 2018 at 10:28 pmyay!
Raquel Smith says
October 29, 2018 at 3:01 pmcan I sub potato starch for anything?
Richa says
October 29, 2018 at 3:09 pmtapioca might work. i usually have best results with potato starch
Raquel says
October 29, 2018 at 3:11 pmThanks! I’ll give it a try
Dee says
November 14, 2018 at 8:37 amCan I sub coconut cream/milk for the shredded coconut or just omit it?
Richa says
November 14, 2018 at 9:54 amleave it out
Dee says
November 14, 2018 at 9:57 amK. Thanks.
Caroline says
November 21, 2018 at 9:47 pmHi!
Can I add mini chocolate chips to the recipe?
Do I have to alter the existing recipe at all to make it work?
Thanks!
Richa says
November 21, 2018 at 9:48 pmyou can add to the batter before baking.
Caroline says
November 22, 2018 at 8:37 amThank you!
Delnora says
January 30, 2019 at 5:08 amThese were fantastic. My elementary age children loved them as much as the adults. I wasn’t too sure about the yeast, but they made the doughnuts a bit more light and not as dense and muffin-like as many online recipes. I added chocolate chips, and didn’t need any additional sweetener (just the maple syrup was enough) because my 1.5 bananas were quite ripe. Next time I’ll try to do this without oil, now that I see the sub below.
Thank you, Vegan Richa!
Richa says
January 30, 2019 at 11:41 amAwesome! Yes the yeast keeps adding air to the batter making them lighter.
natalie kadlec says
April 4, 2019 at 9:05 amwhat does the shredded coconut do for the recipe?
Richa says
April 4, 2019 at 11:33 pmIt adds caramelized flavor and some fat. you can omit it
Jess says
February 8, 2020 at 4:44 amCan you sub the coconut for anything? Thanks for the recipe xxxx
Richa says
February 9, 2020 at 1:42 pmomit it and add a bit more flour
Sofia says
April 17, 2020 at 3:10 pmMade these this morning and they’re a maz ing.
Thanks for the recipe
Vegan Richa Support says
April 18, 2020 at 12:14 pmthank you!
Mmp says
January 19, 2021 at 2:47 pmWould this work in an electric donut maker?
Vegan Richa Support says
January 19, 2021 at 5:23 pmthat woulb be a great idea
GABRIELLE OTTAVIO says
February 17, 2021 at 7:37 pmBest Donuts ever- doesn’t even need a glaze.
I decided to make these donuts since I needed to use up some really ripe bananas. ( Didn’t want them to go bad) Thought this would be an excellent recipe to try. My husband tried the donuts a few minutes after coming out of the oven and said do not add a glaze – the donuts are so delicious and amazing without it.
To the batter, I added vegan chocolate chunks and crumbled pecan bits in addition to some cinnamon. I didn’t add yeast and used a gluten-free flour mix that I mixed together.
Omg they are so delicious and light. We couldn’t wait for breakfast to enjoy these. Next time I will have to make a double batch and freeze some for a later time.