The best and fluffiest banana bread donuts
Fluffy, moist and baked banana bread donuts topped with a sweet cinnamon sugar are perfect for when the craving hits. Made gluten free, dairy free, sugar free and vegan, these donuts are everything you need this Fall.
Servings: 10 donuts
- 1 ripe banana mashed
- ⅓ cup organic cane sugar
- ¾ cup almond milk or plant milk at room temperature
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- ½ tsp white distilled vinegar
- 1 ¼ cup all purpose or all purpose gluten free baking flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- pinch sea salt
cinnamon sugar coating
- 2 tbsp melted vegan butter
- 1/2 cup organic cane sugar
- 2 tbsp cinnamon
Preheat the oven to 350 F and prepare two 3-inch silicone donut pans with non-stick spray and set them aside.
In a bowl, whisk together the mashed banana, sugar, milk, melted coconut oil, vanilla and vinegar until smooth. In another bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. Add the wet ingredients to the dry and stir just until the batter comes together and no clumps remain.
Fill 10 donut molds with the batter using a cookie scooper or placing the batter into a large plastic zip bag and cutting the corner to create a piping bag. Bake the donuts for 24-26 minutes and a toothpick comes out clean. Baking time will vary per oven.
Let the donuts cool completely. In a bowl, stir together the sugar and cinnamon. Brush each donut with melted butter and toss in cinnamon sugar.
These donuts are best if enjoyed within 48 hours. Store donuts lightly covered at room temperature.