13 May Improved: Easy Gluten-free Banana Bread Donuts
Donut shapes rule, but also great as a muffin or cake! It’s my signature bake that is a super-easy, plant-based banana bread recipe which after 2 years of religiously repeating, I have finally decided to revisit and offer you an improved recipe. It contains less sugar, more spices such as ginger and nutmeg, plus they are now successfully gluten-free made from oats and walnut flour (I’m 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 to abstain from eating them immediately for the pictures and had fun playing with toppings on the last few donuts that survived the night.
Remember that the best time to bake banana bread donuts is midnight. They taste great when they come out of the oven, but taste even better in the morning. Bonus: aromatherapy and sweet dreams!
Total prep & bake 45 minutes
Makes 12 donuts (or muffins)
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 and, not with a mixer or food processor, as hand-mixing will create a truly fluffy bake.
Grease the donut or muffin-shaped 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 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 around with 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