Description
These banana bread donuts are the perfect fluffy and flavorful treat, combining the moistness of ripe bananas with warm cinnamon and a sweet cinnamon sugar coating. Baked to perfection in silicone donut pans, they offer a healthier twist with plant-based ingredients and vegan butter, making them an ideal snack or breakfast option.
Ingredients
Wet Ingredients
- 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 paste
- ½ tsp white distilled vinegar
Dry Ingredients
- 1 ¼ cup all-purpose flour (or all-purpose gluten-free baking flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- pinch of sea salt
Topping
- 2 tbsp melted vegan butter
- ½ cup organic cane sugar
- 2 tbsp cinnamon
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and lightly grease two 3-inch silicone donut pans with non-stick spray to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the mashed banana, ⅓ cup of organic cane sugar, almond milk, melted coconut oil, vanilla paste, and white distilled vinegar until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose (or gluten-free) flour, baking powder, baking soda, cinnamon, and a pinch of sea salt to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Slowly add the wet ingredient mixture into the dry ingredients, stirring until just combined and there are no lumps, being careful not to overmix to maintain fluffiness.
- Fill donut molds: Using a cookie scooper or by piping the batter with a large plastic zip bag with a cut corner, fill each donut mold evenly to ensure uniform baking.
- Bake: Bake the donuts in the preheated oven for 24-26 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
- Cool the donuts: Remove the donuts from the oven and allow them to cool completely in the pans before removing them to prevent breaking.
- Prepare cinnamon sugar coating: In a bowl, mix together the ½ cup of organic cane sugar and 2 tablespoons of cinnamon for the topping.
- Coat the donuts: Brush each cooled donut with melted vegan butter, then toss or sprinkle them in the cinnamon sugar mixture to coat evenly, adding a sweet and aromatic finish.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Silicone donut pans ensure easy removal and reduce the need for excessive greasing.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking flour blend 1:1.
- Make sure the almond milk or plant milk is at room temperature to help the batter mix evenly.
- Baking time may vary with different ovens; start checking the donuts at 22 minutes to avoid overbaking.
- Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These donuts can be reheated briefly in a microwave or oven for a fresh taste.
- For an extra moisture boost, you can add 1 tablespoon of applesauce or dairy-free yogurt to the wet ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
