Food fads may come and go, but donuts - or doughnuts if you choose to be proper - will always hold a special place in my heart. Needless to say, it's not hard to find one in New York City, where I live. From fried to baked, from gluten-free to vegan, there is a donut to cater to every taste and dietary preference within the five boroughs.
In my neighborhood - the northern tip of Manhattan, far away from the epicenter of artisanal donutty goodness - the only option to fufill a donut craving is at one of the three Dunkin' Donuts locations within a 10 minute walk from my apartment, so I decided that owning a donut pan was a wise investment.
I have gone down the sexier and more hedonistic donut-making route - I'm known for my chocolate donuts with a buttercream matcha glaze - but I also love experimenting with healthier donut recipes. I've made my own on my blog, such as my Vegan Orange Polenta Baked Donuts and I love other recipes I've found online, such as the wonderful Vegan Baked Golden Milk Donuts from Giselle at Diary of an Ex-Sloth. I'm no pro yet, but still trying my hand at some recipes and having some fun with experimentation.
This recipe is REALLY good. I'll gladly toot my own horn. Ha!
The dough is the consistency of a traditional banana bread - as opposed to a thinner traditional cake donut batter - and the donuts come out large and chewy. I've made a few healthier swaps for this recipe, as you'll see in the ingredients list. However, as you'll see in the Notes section, use what you have!
Personally, I think these donuts are great as is! They are full of banana flavor and not overly sweet. However, if you're feeling cheeky - or simply want them to look sexy and Instagramable - I'd suggest drizzling them with the Five Minute Magic Vegan Caramel Sauce recipe from Pinch of Yum. This sauce is legit. YASSS! A dusting of powdered cinnamon sugar or a simple glaze can also do the trick!
Baked Banana Donuts
(Makes 1 Dozen)
- 2 cups whole wheat flour
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 medium bananas, preferably ripe, and mashed
- 2 large eggs
- 1/3 cup coconut sugar
- 2 tablespoons coconut oil, melted
- 3 tablespoons unsweetened apple suace
- 2 tablespoons milk, dairy or non-dairy
- All-purpose flour can replace whole wheat flour 1:1, white sugar can replace coconut sugar 1:1, and 1/4 cup of your preferred oil of choice can replace the 2 tablespoons of coconut oil & the 3 tablespoons unsweetened apple sauce. Though I did not test this recipe with maple syrup or honey as a sweetener option, I cannot see why it wouldn't work in a 1:1 ratio!
- Traditional donut pans have six donut cavities. However, this recipe makes a dozen donuts! Hmmmmm...🤔...decisions...either have two donuts pans or just wipe out your one donut pan after making the first batch, re-grease pan, and add the remainder of the batter!
1.) Preheat oven to 350°F. Grease the inside of the donut pan’s cavities. Set aside.
2.) In a large bowl, combine all dry ingredients. In a second large bowl, combine all wet ingredients. Add dry ingredients to wet ingredients 1/4 cup at a time, incorporating until thoroughly combined; the dough will be thick and similar to a traditional banana bread dough.
3.) Carefully spoon mixture into the cavities; dough should be level to the surface of the pan. Do not overfill!
4.) Place in oven and bake for 12 – 15 minutes; insert a clean toothpick into the donuts at the 12 minute mark, and if it comes out clean at that point, they're ready! Remove from oven and place pan on cooling rack for 5 minutes; carefully remove donuts from pan and allow to continue cooling on cooling rack.