These easy baked banana donuts are made with cassava flour and almond butter, sweetened with maple syrup and topped with a coconut cream icing. This healthy banana donut recipe is gluten free, Paleo and Vegan friendly.
After making my Vegan chocolate donuts, I quickly decided that banana donuts needed to happen. And these healthy banana donuts were everything I imagined them to be!
These donuts are:
- moist & tender
- not overly sweet, but still a delicious treat
- they hold together nicely - easy to remove from the pan and not crumbly
- Paleo and Vegan friendly (no eggs, no grains, no dairy)
- have a simple coconut icing that pairs perfectly with the banana donut
I made three batches in one week and no one was complaining. In fact, my kids were all fighting over the last donut. Needless to say, this is 100% a kid-approved donut recipe!
Ingredients in Banana Donuts
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.
Furthermore, this cassava donut recipe has a coconut cream icing and is topped with shredded coconut and cinnamon.
The full recipe can be found in the recipe card below, but here's a list of what you need:
- mashed banana
- almond butter
- almond milk
- maple syrup
- apple cider vinegar
- vanilla extract
- cassava flour
- baking soda
- coconut cream
- maple syrup
- tapioca flour
How to Make Baked Banana Donuts
This is a super easy donut recipe!
First, combine all the wet ingredient in a large mixing bowl. In a separate bowl, whisk together the dry ingredients. Pour the dry mixture into the wet mixture and stir with a spatula until well combined. The batter is some-what thick and goopy.
Next, scoop the batter into a silicone donut pan. This recipe makes 7 donuts, but if you only have one pan you could get away with making 6 donuts and increasing the bake time by a few minutes.
The donuts are baked on a baking sheet, in a preheated oven at 350 degrees for 25 minutes. After baking, cool the donuts in the pan for 5 minutes, then transfer them to a wire cooling rack.
Allow the donuts to cool to room temperature before adding the icing.
How to Frost Banana Donuts
Once the donuts have cooled, you can make the icing.
Combine all icing ingredients in a small bowl (just barely bigger than the donuts) and whisk until smooth. You may add more tapioca flour if the icing is too runny.
If the coconut cream is too solid, warm it in the microwave for just 5 seconds. This small amount of time should be enough to warm the coconut cream, allowing you to whisk it.
Dip the donuts, one at a time, into the icing. Or, spread the icing onto the donuts, covering the entire top. Add any desired toppings such as shredded coconut, cinnamon, bee pollen, dye-free sprinkles or chopped nuts.
The frosting will stay soft until it has been chilled. You can pop the donuts in the fridge or freezer for a few minutes to firm the icing.
How to Store Paleo Donuts
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).
More Paleo Vegan Cassava Flour Recipes
These easy banana donuts are made with cassava flour - one of my favorite grain free baking flours! Here are more Paleo and Vegan recipes using cassava flour:
- Air Fryer Bagels
- Homemade Tagalong Cookies
- Cassava Flour Chocolate Muffins
- Healthy Carrot Muffins
- Strawberry Scones
This easy baked 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 Paleo and Vegan friendly.
- 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
- ¼ cup coconut cream
- 1 Tbsp maple syrup
- 1-2 Tbsp tapioca flour
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine wet ingredients. This includes the mashed banana, almond butter, almond milk, maple syrup, apple cider vinegar and vanilla.
- In a separate mixing bowl, whisk together the dry ingredients. This includes the cassava flour, baking soda, cinnamon and salt.
- Pour the dry mixture into the wet mixture. Stir with a spatula until well combined. The batter is some-what thick and goopy.
- Spoon the batter into a silicone donut pan, nearly to the top (making 7 donuts). Place the donut pan on a baking sheet.
- Place the donuts in the oven and bake at 350 degrees F for 25 minutes.
- Remove donuts from oven, cool in pan for 5 minutes, then cool on a wire cooling rack to room temperature.
- Combine all icing ingredients in a small bowl (just slightly larger than the donuts). Whisk until smooth, adding more tapioca flour as needed.
- Dip the cooled donuts in the icing, covering the entire top half of the donuts. OR, spread the icing over the donuts.
- Add desired toppings such as shredded coconut, cinnamon, bee pollen, naturally colored sprinkles, chopped nuts...
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.