Baked Banana Donuts

three baked banana donuts with a chocolate glaze stacked on a plate.

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These Banana Donuts are baked, not fried, moist, sweet, and topped with a thick chocolate icing. If you're looking for the best way to use up overripe bananas, these baked banana donuts are it. This recipe is naturally dairy free, plus I've included gluten free and vegan options as well!


Units Scale


  • 120g mashed banana (about 1/2 cup)
  • 28g avocado oil (2 tablespoons)
  • 60g unsweetened almond milk (1/4 cup)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 150g all-purpose flour (1 1/4 cup)
  • 55g granulated sugar (4 tablespoons)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt


  • 90g powdered sugar (1 cup)
  • 30g unsweetened cocoa powder (1/4 cup)
  • Small pinch of salt
  • 2-3 tablespoons boiling water


Baking The Donuts:

  1. Preheat the oven to 350F and lightly spray a silicone donut pan with non-stick spray
  2. In a large mixing bowl, combine mashed banana, avocado oil, almond milk, egg, and vanilla extract. Mix well, until everything is combined.
  3. To the wet ingredients, add the flour, sugar, baking powder, ground cinnamon, and salt. Use a rubber spatula to gently fold the dry ingredients, until there are no traces of flour left.
  4. Transfer the batter to a piping bag (or plastic bag with the corner cut off) and carefully pipe the batter into the prepared donut pan, filling each well 3/4 of the way full.
  5. Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean. Take the banana donuts out of the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Making the glaze:

  1. In a medium sized mixing bowl, whisk together the powdered sugar, cocoa powder, and salt until well combined. 
  2. Next, pour in the boiling water 1 tablespoon at a time, and mix until you have a thick, silky glaze. 
  3. Dip the tops of the cooled donuts into the glaze, then place them back onto the wire rack and allow the glaze to set before eating.


Allergy Friendly Variations: 

Gluten Free: Substitute the all purpose flour with 150 grams of a 1:1 gluten free all purpose flour. If possible, allow the batter to rest for 30 minutes to hydrate the flour.

Egg free/ vegan: Substitute the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water, and let sit for 10 minutes before adding to the other ingredients.

Refined sugar free: Substitute the granulated sugar with an equal amount of coconut sugar.

Expert Tips: 

  • Overripe bananas are key: As banana ripen, the sweetness and "banana flavor" intensifies. The best bananas to use are ones that are brown and spotty, they'll give the most flavor!
  • Use a scale: I've listed the ingredients in the recipe card below in grams because it's the most accurate way to bake. You can order a $10 scale from Amazon if needed!
  • Don't overmix: Unless you're baking with gluten free flour, it's best to only mix the batter just until all of the flour is incorporated. The gluten proteins become tougher the more they're mixed, so instead of light and fluffy, the donuts will be dense if overmixed.
  • Test with a toothpick: If you think the banana bread donuts are done, insert a toothpick into the center of one, and if it comes out clean, you're good
  • Let cool completely: Before you glaze, allow the donuts to cool completely to room temperature.
  • Enjoy fresh: Like any bakery donuts, they're best enjoyed the day they're made. They will stay good in an airtight container in the fridge for 1-2 days, but after that the donuts begin to dry out.

Keywords: banana bread donuts, banana donuts baked, baked banana bread donuts