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    Home » Paleo

    Gluten Free Banana Donuts (No Egg, No Yeast)

    Published: Mar 30, 2021 · by Katie

    Jump to Recipe·Print Recipe

    These gluten free banana donuts are baked in the oven and topped with a simple coconut cream icing. They're made with cassava flour and almond butter, sweetened with maple syrup and have a soft, tender texture. This healthy banana donut recipe is gluten free, egg free, yeast free, paleo and vegan friendly.

    Frosted and decorated donuts.

    After making my vegan chocolate donuts, I quickly decided that banana donuts needed to happen. And these gluten free banana donuts were everything I imagined them to be!

    They're moist and tender with a mildly sweet banana flavor and creamy vanilla icing. These donuts hold together well, but are completely gluten free and egg free!

    I made three batches in one week and no one in the family was complaining. In fact, my kids were all fighting over the last donut. Needless to say, this is 100% a kid-approved donut recipe!

    Why You'll Love these Banana Donuts

    • Perfect Texture: moist, soft and tender
    • Made with Wholesome Ingredients: like cassava flour, almond butter and ripe bananas
    • Baked, not Fried: to make these donuts a healthier alternative.
    • Yeast Free: no need to let the batter rest and rise.
    • Mildly Sweet: not overly sweet, but still a delicious treat.
    • Hold together well : easy to remove from the pan and not crumbly.
    • Paleo and Vegan Friendly: no eggs, no grains, no dairy, free from many common allergens
    Bite of a donut on a serving dish.

    Ingredients

    These paleo banana donuts are made with cassava flour and almond butter, creating a grain free and gluten free batter. They are sweetened with banana and a little maple syrup for just the right amount of sweetness.

    The donuts are topped with a vanilla icing made with coconut cream. However, feel free to swap this icing for any of your favorite flavors.

    The full recipe can be found in the recipe card below, but here's a list of what you need:

    Banana Donuts

    • ripe bananas - yellow bananas with many brown/black speckles
    • almond butter - preferably just dry roasted almonds. You can swap this ingredient for another nut/seed butter like cashew butter or sunbutter.
    • almond milk - or any type of milk.
    • maple syrup - to add a little more sweetness and flavor to the donuts. Don't worry - you don't need much!
    • apple cider vinegar - to help with the rise and fluffy texture of the donuts.
    • vanilla extract - for flavor
    • cassava flour - a great grain free flour option that's both paleo and vegan friendly. The best swap would be a gluten free flour blend (measured by weight).
    • baking soda - for the rise and to get that fluffy texture.
    • cinnamon - adds a delicious flavor that compliments the banana.
    • salt - to enhance all the flavors.

    Coconut Cream Icing

    • coconut cream - the dairy free base for this icing.
    • maple syrup - for a little sweetness.
    • tapioca starch - to help with texture.
    Ingredients needed to make gluten free banana donuts.

    How to Make Gluten Free Banana Donuts

    This is a super easy donut recipe! You'll need two mixing bowls, a whisk and spatula, a greased donut pan and the required ingredients. Here's how to make them:

    1. First, preheat your oven to 350 degrees F. Grease a donut pan with oil and set aside.
    Dry ingredients in one bowl, wet in another.
    1. Combine the dry donut ingredients in a large bowl and the wet ingredients in another.
    Gluten free banana donut batter.
    1. Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
    Batter in silicone donut pan.
    1. Scoop the batter into your greased donut pan. Place the donuts in the oven and bake at 350 degrees for 25 minutes.
    Baked donuts in silicone donut molds.
    1. After baking, let the donuts cool for 5 minutes in the pan, then remove and cool on a wire cooling rack.
    1. Once the donuts have cooled to room temperature, make the frosting. Combine all frosting ingredients in a small bowl and whisk until smooth.
    2. Frost the donuts.
    Baked banana donuts on wire cooling rack, ready to be frosted.

    Storage

    These donuts are incredibly moist and tender, meaning they must be kept in the fridge. Place the donuts in an air-tight container in the fridge, up to one week. You can also freeze them up to a month if necessary (but they're best fresh).

    Tip: Cassava flour is very dense and how you measure it can result in a very different texture for your baked goods. For best results, measure the cassava flour by weight. I like to use a small kitchen scale when baking. Not only is it more accurate, but there's less mess involved since you don't have to clean any measuring cups.

    Close up of donut.
    Bite of a donut to show inside texture.

    FAQ

    Do I have to use cassava flour?

    These banana donuts have only been tested with cassava flour. A gluten free flour blend (like Bob's Red Mill) may work as a 1:1 substitute by weight, but I have not tried this swap myself. If you do, let me know how it turns out in the comments below.

    My icing is too runny. What do I do?

    If the icing is too runny, add more tapioca starch to it. You can also add in powdered sugar to make the frosting sweeter. Make sure to use just the cream from a can of full fat coconut milk when making the icing.

    Why do I need apple cider vinegar?

    The apple cider vinegar helps to donuts to rise when baking, creating a fluffier texture. You can omit this ingredient if necessary, or swap it with lemon juice.

    More Gluten Free Donut Recipes

    • Healthy Chocolate Protein Donuts (Gluten Free, Paleo)
    • Healthy gluten free chocolate donuts topped with a chocolate glaze and shredded coconut.
      Easy Chocolate Coconut Donuts (Paleo)
    • Paleo vegan donuts on wire cooling rack.
      Vegan Carrot Cake Donuts (Gluten Free, Paleo)
    • Paleo chocolate chip donuts.
      Healthy Chocolate Chip Donuts (Baked, No Yeast)

    Enjoy!

    Print
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    Frosted and decorated donuts.

    Gluten Free Banana Donuts (No Egg, No Yeast)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Katie
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Total Time: 45 minutes
    • Yield: 7 donuts
    Print Recipe
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    Description

    This gluten free banana donuts recipe is made with cassava flour and almond butter, sweetened with maple syrup and baked in a silicone donut pan.  These healthy donuts are egg free, yeast free, paleo and vegan friendly.


    Ingredients

    Scale

    Donuts

    • ½ cup mashed banana (125g)
    • ½ cup almond butter (unsweetened, salted)
    • ½ cup almond milk (unsweetened)
    • 2 Tbsp maple syrup
    • 1 tsp apple cider vinegar
    • ½ tsp vanilla extract
    • ½ cup cassava flour (72g) spooned & leveled
    • ½ tsp baking soda
    • ½ tsp cinnamon
    • ⅛ tsp salt

    Icing

    • ¼ cup coconut cream
    • 1 Tbsp maple syrup
    • 1-2 Tbsp tapioca flour


    Instructions

    Donuts

    1. Preheat oven to 350 degrees F.
    2. In a large mixing bowl, combine wet ingredients.  This includes the mashed banana, almond butter, almond milk, maple syrup, apple cider vinegar and vanilla.
    3. In a separate mixing bowl, whisk together the dry ingredients.  This includes the cassava flour, baking soda, cinnamon and salt.
    4. Pour the dry mixture into the wet mixture.  Stir with a spatula until well combined.  The batter is some-what thick and goopy.
    5. Spoon the batter into a silicone donut pan, nearly to the top (making 7 donuts).  Place the donut pan on a baking sheet.
    6. Place the donuts in the oven and bake at 350 degrees F for 25 minutes.
    7. Remove donuts from oven, cool in pan for 5 minutes, then cool on a wire cooling rack to room temperature.

    Icing

    1. Combine all icing ingredients in a small bowl (just slightly larger than the donuts).  Whisk until smooth, adding more tapioca flour as needed.
    2. Dip the cooled donuts in the icing, covering the entire top half of the donuts.  OR, spread the icing over the donuts.
    3. Add desired toppings such as shredded coconut, cinnamon, bee pollen, naturally colored sprinkles, chopped nuts...

    Notes

    For best results, measure ingredient by weight (when given).

    Donuts best stored in a sealed, air-tight container in the fridge up to one week.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Pinterest image for gluten free banana donuts.
    « Healthy Applesauce Muffins (Gluten Free, No Sugar)
    Paleo Cinnamon Apple Pancakes »

    Reader Interactions

    Comments

    1. Chanel Osborne

      October 18, 2021 at 3:02 pm

      these are SO SO GOOD! Don’t skip the icing!

      Reply
    2. Hanna Baroncelli

      July 03, 2022 at 10:24 am

      I made these and they were excellent, I just changed the icing to a non dairy vegan paleo “ cream cheese substitute “,
      as I wanted to cut down on the carbs in the tapioca flour and maple syrup. ( I am type 2 diabetic). Thank you they were delicious 😋

      Reply
      • Katie

        July 03, 2022 at 5:34 pm

        That icing sounds wonderful! So glad you liked the donuts 🙂 Thanks for leaving a review!

        Reply
    3. Marianne

      August 28, 2022 at 9:02 am

      We made the recipe just as it is written and it turned out delicious! Absolutely wonderful! We will be making these again!

      Reply
      • Katie

        August 28, 2022 at 1:23 pm

        I'm so glad you liked them! Thank you for taking the time to leave a review 🙂

        Reply
    4. Fendi

      March 04, 2024 at 5:09 pm

      Could I substitute Cassava flour with a different flour?

      Reply
      • Katie

        March 04, 2024 at 7:24 pm

        I haven't tried a substitute, but it's possible that a gluten free blend or all purpose flour would work instead.

        Reply
    5. Lola

      March 31, 2025 at 2:33 am

      Can I sub cassava flour for coconut?

      Reply
      • Katie

        March 31, 2025 at 10:53 am

        No, they have very different baking properties and cannot be subbed for one another.

        Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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