Banana Bread Donuts (Paleo, Gluten Free, Vegan)
These banana bread donuts are the perfect sweet treat for dessert or brunch. They’re paleo-friendly and gluten-free.
Gluten-free Banana Bread Donuts
There’s nothing like fresh banana bread! Well, until now. Now there’s nothing like these gluten-free banana bread donuts! These donuts are so easy to make at home in the oven (no frying required) and they can easily be served as a decadent brunch option or as a fun dessert.
These donut are paleo-friendly, gluten-free, grain-free, egg-free and even vegan!
The Ingredients for Banana Bread Donuts
- Flax egg. All you’ll need is ground flaxseed and water to make a flax egg! I haven’t tried regular eggs in this recipe, but it should work.
- Almond flour. I haven’t tried any alternative flours in this recipe so I can’t guarantee it would work the same.
- Arrowroot starch. You can also use tapioca starch.
- Coconut oil. I haven’t tried other fat options like butter or ghee in this recipe so I can’t guarantee it would work.
- Coconut sugar, maple syrup, and banana. Be sure to use ripe bananas!
How to make Gluten-Free Banana Bread Donuts
- Make the flax egg.
- Combine the batter: Add the almond flour, arrowroot starch, coconut sugar, cinnamon and baking soda to the same bowl and stir well to combine. Add the maple syrup, coconut oil, and fold in the mashed banana. Stir well until the banana is fully incorporated into a batter.
- Prep the donuts: Prepare a large piping bag (or simply a large plastic Ziploc bag with a large tip cut off) and fill it with the batter. Pipe the batter into the donut pan, filling about 6 spaces.
- Bake: Transfer to the oven and bake for 28-30 minutes or until the donuts are baked through. Very carefully transfer to a cooling rack and allow to cool to the touch before handling.
- Glaze: To make the glaze, melt the chocolate and coconut oil using a microwave or a double boiler method until fully liquid.
- Carefully spoon some of the melted chocolate over the top of each donut to thoroughly coat. Transfer to the fridge and allow to set for about 10 minutes before enjoying the donuts!
How long do these stay fresh? How do you store them?
Simply store these in glass in the fridge for 2-3 days. If you’re not going to eat them immediately, I would leave off the fresh banana garnish.
Can you freeze them?
For sure! If you’re going to garnish with banana, you’ll want to leave that off, but otherwise, they’ll freeze well for a month.
Can you make this recipe AIP?
This particular recipe isn’t AIP but here are some very similar recipes that are!
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Banana Bread Donuts (Paleo, Gluten Free)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These banana bread donuts are the perfect sweet treat for dessert or brunch. They’re paleo-friendly and gluten-free.
Ingredients
- 2 tbsp ground flax seed
- 6 tbsp water
- 1 1/4 cup almond flour
- 1/4 cup arrowroot starch
- 2 tbsp coconut sugar
- 1 tsp Cinnamon
- 1/4 tsp baking soda
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 cup mashed ripe banana
- 2 tbsp dairy-free chocolate chips (I use enjoy life)
For the glaze (optional)
- 1/4 cup dairy free chocolate chips
- 2 tsp coconut oil
- 1/2 banana, sliced
Instructions
- Preheat the oven to 375 F and lightly grease a donut pan.
- Using a medium bowl, stir the ground flaxseed and water together and allow to thicken and set for 5 minutes.
- Add the almond flour, arrowroot starch, coconut sugar, cinnamon, and baking soda to the same bowl and stir well to combine.
- Add the maple syrup, coconut oil, and fold in the mashed banana. Stir well until the banana is fully incorporated into a batter. Stir in chocolate chips.
- Prepare a large piping bag (or simply a large plastic Ziploc bag with a large tip cut off) and fill it with the batter. Pipe the batter into the donut pan, filling about 6 spaces.
- Transfer to the oven and bake for 28-30 minutes or until the donuts are baked through.
- Very carefully transfer to a cooling rack and allow to cool to the touch before handling.
- To make the glaze, melt the chocolate and coconut oil using a microwave or a double boiler method until fully liquid.
- Carefully spoon some of the melted chocolate over the top of each donut to thoroughly coat. Top with banana slices if desired. Transfer to the fridge and allow to set for about 10 minutes before enjoying the donuts!
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baked
AIP
Low Carb
Paleo
Whole30
will be making this soon i love banana and donuts sooooooooooooo much perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
I’m allergic to almonds. Can I replace almond flour with tigernut flour?
I haven’t tried that myself, so I can’t guarantee the results would be the same. I have similar recipes linked in the post without almond flour 🙂
This was the first recipe I tried from your website and they were delicious! Hard to stop eating them hahaha. The only thing I might change is I’ll probably put a little pinch of salt in next time. Thank you for the awesome recipe! Will definitely make again.
★★★★★
So happy to hear that you liked them!
I made these using 2 regular eggs and it came out delicious! My 7 y.o. loved them and my husband thought they were pretty good. I will try them again with the flax seed eggs for myself.
★★★★★
YAY! So glad!
These are absolutely a wonderful treat! I made these exactly as stated for Christmas morning and served them with cashew cream cheese and a little of the chocolate glaze. My whole family enjoyed them. Thanks!
★★★★★
So glad your family enjoyed!!
I don’t have a donut pan. Do you know of any alternatives? Could I make these into muffins instead?
You can try it as muffins but I’m not sure it would get the same rise!