Improved: Easy Gluten-free Banana Bread Donuts

Donut shape rules, also great as a muffin or cake! It’s my signature bake -super-easy plant-based banana bread recipe which after 2 years of religiously repeating, I finally decided to revisit it and offer you an improved recipe – less sugar, more spices added, like ginger and nutmeg, plus they are now successfully gluten-free made from oat and walnut flour (a bit obsessed). Only the good stuff.
Honestly, I almost never get to the topping part, because… they’re usually gone in no time. This one time I managed for the pictures, I had fun playing with toppings on the last few donuts that survived the night.
Remember, the best time to bake banana bread donuts is midnight. Taste great when they come out of the oven, taste greater in the morning. Bonus: aromatherapy and sweet dreams!

total prep & bake 45 min
makes 12 donuts


All you need

4 bananas, overripe are best
50ml coconut oil, melted
80g coconut sugar

130g oat flour (look for the gluten-free label if it’s of any importance for you)
50g walnut flour or any ground nuts (naturally gluten-free)
60g oat flakes, fine
1/2 tsp baking soda
1 tbsp organic baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp sea salt
a pinch of nutmeg powder

sprinkle on top of each donut/muffin or add into the dough (optional):
50g walnuts, chopped
a pinch of flaky salt
a pinch of coconut sugar


How to make

Preheat oven to 180°C.
Larger Bowl #1: First, mash the bananas. Add the melted coconut oil, and sugar and stir quickly using a spatula.
Bowl #2: Combine all dry ingredients.
Combine bowl#2 (dry) into bowl #1 (liquid) and stir gently using a spatula or a wooden spoon. It’s extremely important to mix by hand, not using a mixer or food processor, this will create a fluffy bake.

Grease the donut-shaped or muffin tray with coconut oil. No need to grease if you use paper cups.
Bake for 35 minutes or until an inserted toothpick comes out clean.

Set aside to cool completely. Leave the donuts in the tray for 5 minutes or so and then transfer to a cooling wire rack.

Once they are completely cooled, you can proceed further and dip the top half of each donut into the melted chocolate glaze. Sprinkle with nuts, fruits, or flowers by your choice…

Sprinkle some magic

Chocolatey version – melt vegan white and/or dark chocolate and dip half of the donuts.
Nutty – add any raw and chopped nuts. I love it with walnuts, salt, and coconut sugar.

Toppings are fun! Feel free to play or skip that part!

I couldn’t resist making these beauties:
– melted white chocolate, plus coconut sugar, cinnamon on top
– melted dark chocolate, freeze-dried raspberries, pistachio
– melted dark choc chip, hazelnuts, and sea salt flakes


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